Description
Delicate, floral orange blossom cupcakes paired with rich vanilla bean buttercream. A showstopper dessert that’s elegant yet easy enough for a weeknight treat.
Ingredients
- 1 ½ cups self-rising flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 2 tsp orange blossom water
- ½ cup whole milk
- 1 cup unsalted butter, softened (for buttercream)
- 3 cups powdered sugar
- 1 tbsp heavy cream
- 1 ½ tsp orange blossom water (for buttercream)
- 1 vanilla bean pod or 2 tsp vanilla bean paste
- Pinch of salt
- Garnish: Orange zest and edible flowers
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Warm milk on low heat; stir in 2 tsp orange blossom water and steep for 5–7 minutes.
3. Beat butter and sugar until light and fluffy (3–4 minutes).
4. Add eggs one at a time, then mix in vanilla and orange zest.
5. Alternately fold in flour and infused milk, starting and ending with flour.
6. Divide batter into liners, filling each ⅔ full. Bake 18–20 minutes. Cool completely.
7. Make buttercream: Beat butter, then add powdered sugar gradually. Mix in cream, orange blossom water, vanilla bean, and salt.
8. Pipe or spread frosting on cooled cupcakes. Garnish with orange zest and edible flowers.
Notes
- Use paper liners to preserve delicate texture.
- Don’t overmix the batter, fold gently to keep cupcakes soft.
- You can substitute vanilla bean paste with extract if needed.
- Store frosted cupcakes in the fridge; bring to room temp before serving.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 38g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg