Orange Blossom Cupcakes with Orange Buttercream
Ingredients
Cupcakes:
- 1 ½ cups unbleached all-purpose flour, spooned and leveled 190g
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened 115g
- ¾ cup granulated sugar 150g
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp orange emulsion
- 1 tsp orange blossom water
- 1 tbsp orange zest
- ½ cup milk, room temperature 120g
- 2 tbsp fresh orange juice 30g
Orange Blossom Buttercream:
- ½ cup salted butter, softened 115g
- 2 ½ cups powdered sugar, sifted 300g
- ½ tsp orange emulsion
- ½ tsp orange blossom water
- 1 tbsp fresh orange juice
- 1 tsp orange zest
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1-2 tbsp heavy cream
Optional Garnish:
- 1 tbsp orange zest curls
- candied orange peel optional
Instructions
Make the Cupcakes:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ c. all-purpose flour (190g), 1 ½ tsp. baking powder, and ¼ tsp. salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat ½ c. softened butter (115g) and ¾ c. granulated sugar (150g) until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in 2 large eggs, one at a time, followed by 1 tsp. vanilla extract, ½ tsp. orange emulsion, 1 tsp. orange blossom water, and 1 tbsp. orange zest. Scrape down the bowl as needed.
- Combine Batter: Add half the dry ingredients to the butter mixture, mixing until just combined. Add ½ c. whole milk (120g) and 2 tbsp. fresh orange juice (30ml), then mix in the remaining dry ingredients. Stop when the batter is smooth to avoid overmixing.
- Fill and Bake: Divide the batter evenly among the liners, filling each about ⅔ full. Bake for 20-24 minutes, until a toothpick inserted in the center comes out clean. I prefer 24 minutes for a slightly golden edge. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Mix the Buttercream:
- In a medium bowl, beat ½ c. softened butter (115g) until creamy, about 1 minute.
- Gradually add 2 ½ c. sifted powdered sugar (300g), then mix in ½ tsp. orange emulsion , ½ tsp. orange blossom water, 1 tbsp. fresh orange juice, 1 tsp. orange zest, ½ tsp. vanilla extract, and 1 pinch salt.
- Add 1-2 tbsp. heavy cream until the frosting is medium-stiff and pipeable. Beat on high for 1-2 minutes until fluffy.
Decorate:
- Once cupcakes are cool, pipe the buttercream using a Wilton 1M tip for classic swirls.
- Garnish with 1 tbsp. orange zest curls or edible flowers/candied orange peel, if desired.
Notes
- Orange Blossom Water: We’re loving the light, gourmet floral flavor it adds to these orange blossom cupcakes! It’s strong, so measure carefully. If you prefer, you can omit it from the recipe
- Piping Tips: I’m still practicing my swirls! If you’re working on yours, pipe onto a plate first—you can scoop the buttercream back into the bag or lift it off a cupcake to retry. The Wilton 1M tip makes it easy to create pretty designs.
- Texture: These cupcakes are so light and tender—perfect for any occasion. Be sure not to overmix the batter to keep that fluffy consistency.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Bring to room temperature before serving.
- Make-Ahead: Bake cupcakes 1 day ahead and store unfrosted at room temp. Buttercream can be made 2 days ahead, refrigerated, then re-whipped before piping.
- Freezing: Freeze unfrosted cupcakes wrapped in plastic for up to 3 months. Thaw at room temp, then frost.
Nutrition
Serving: 1cupcake
Servings: 12 cupcakes
