Orange Blossom Cupcakes Citrus Frosting (Print)

Delicate cupcakes infused with orange blossom water and topped with light citrus frosting—ideal for spring gatherings.

# What You Need:

→ Cupcakes

01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 2 tablespoons orange blossom water
10 - Zest of 1 orange
11 - ½ cup whole milk

→ Frosting

12 - ½ cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 1 tablespoon orange blossom water
15 - 1 tablespoon orange juice
16 - Pinch of salt
17 - Orange zest and edible flowers for garnish, optional

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla, orange blossom water, and orange zest.
05 - Add half the flour mixture, then milk, then remaining flour, mixing until just combined.
06 - Divide batter evenly among cupcake liners, filling about ⅔ full.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
08 - Beat butter until smooth. Gradually add powdered sugar, orange blossom water, orange juice, and salt. Beat until fluffy, 2–3 minutes.
09 - Frost cooled cupcakes and garnish with orange zest or edible flowers if desired.

# Expert Advice:

01 -
  • The ethereal floral notes transform an ordinary cupcake into something that feels like a stolen moment in a Mediterranean garden
  • These cupcakes strike that perfect balance between delicate and indulgent that makes them ideal for both quiet afternoons and special occasions
02 -
  • Orange blossom water is potent, so start with the called-for amount and taste the frosting before adding more
  • Room temperature ingredients are non-negotiable here—they emulsify properly for a smooth, even batter
03 -
  • Measure the orange blossom water using a measuring spoon meant for liquids, not the same one you use for dry ingredients
  • If you accidentally overdo the orange blossom water in the frosting, a bit more powdered sugar and butter will bring it back into balance

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