Orange Blossom Cupcakes with Orange Buttercream

These orange blossom cupcakes are light, fluffy, and bursting with floral-citrus flavor—perfect for any special occasion! We’re new to orange blossom water and love its gourmet floral touch. The tender cupcakes pair with creamy buttercream piped using a Wilton 1M tip. Still perfecting your swirls? Practice on a plate and reuse the buttercream. Skip the floral note if you’d like, but these are pure sunshine!

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Prep Time:20

Cook Time:24

Total Time:44

Servings: cupcakes

Author: Julie Gavin

equipment (affiliate links

Measuring cups
Measuring spoons
kitchen scale
Mixing bowls
hand mixer or
stand mixer with paddle attachment
zester
citrus juicer or
electric citrus juicer
orange blossom water not equipment but needed for orange blossom flavor
12-cup muffin tin
muffin liners
piping bags
Wilton Large Tip Set

Ingredients

Cupcakes:

1 ½ c. (190 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 ½ tsp. baking powder
¼ tsp. salt
½ c. (113 g) butter softened
¾ c. (150 g) granulated sugar
2 large eggs room temperature
1 tsp. vanilla extract
½ tsp. orange emulsion
1 tsp. orange blossom water
1 tbsp. orange zest from 1 medium orange
½ c. (120 g) milk room temperature
2 tbsp. (30 g) orange juice fresh squeezed

Orange Blossom Buttercream:

½ c. (113 g) salted butter softened
2 ½ c. (300 g) powdered sugar sifted
½ tsp. orange emulsion
½ tsp. orange blossom water
1 tbsp. orange juice fresh squeezed
1 tsp. orange zest from about ½ a medium orange
½ tsp. vanilla extract
⅛ tsp. salt
1 tbsp. heavy cream + more if needed

Optional Garnish:

1 tbsp. orange zest curls
candied orange peel

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 flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer or stand mixer with a paddle attachment to beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in eggs, one at a time, followed by vanilla extract, orange emulsion, orange blossom water, and orange zest. Scrape down the bowl as needed.
Combine Batter: Add half the dry ingredients to the butter mixture, mixing until just combined. Add milk and fresh orange juice, 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 softened butter until creamy, about 1 minute.
Gradually add powdered sugar, then mix in orange emulsion, orange blossom water, fresh orange juice, orange zest, vanilla extract, and 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.