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Orange Blossom Cupcakes

Delicate and fragrant cupcakes infused with orange blossom water, topped with a tangy cream cheese frosting for a bright and refreshing treat.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 175 g self-raising flour
  • 125 g unsalted butter (softened) Use high-quality, unsalted butter at room temperature.
  • 150 g caster sugar
  • 2 large eggs Use room temperature for best results.
  • 1 zest of 1 orange Use unwaxed fruit, avoiding the white pith.
  • 2 tsp orange blossom water Provides a delicate floral aroma.
  • 60 ml milk Add to loosen the batter.
  • 1 pinch salt
For the Frosting
  • 200 g full-fat cream cheese (softened) Use full-fat for stability.
  • 100 g unsalted butter (softened)
  • 300 g icing sugar
  • 1 tsp orange blossom water (for frosting)
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 170°C (340°F) fan or 180°C (350°F) conventional. Line a 12-cup muffin tin with paper cases and set aside.
  2. In a bowl, cream 125 g softened unsalted butter with 150 g caster sugar until pale and fluffy — about 3–5 minutes with a handheld mixer.
  3. Beat in the 2 large eggs one at a time, adding the zest of 1 orange and 2 tsp orange blossom water. If the mixture looks split, add a tablespoon of milk.
  4. Sift in 175 g self-raising flour with a pinch of salt and fold gently using a spatula. Add 60 ml milk to loosen the batter to a dropping consistency.
  5. Divide the batter evenly into the lined cupcake cases, filling each about two-thirds full.
Baking
  1. Bake for 16–20 minutes, or until a skewer comes out clean. Cool on a wire rack.
Frosting
  1. Beat 200 g softened full-fat cream cheese and 100 g softened unsalted butter until smooth. Gradually add 300 g icing sugar, then mix in 1 tsp orange blossom water and 1 tsp vanilla extract.
  2. Chill briefly if needed to firm up before frosting the cooled cupcakes.
Serving
  1. Once cupcakes are completely cool, pipe or spread the frosting on each cupcake. Garnish with a light dusting of orange zest if desired.

Notes

Store frosted cupcakes in an airtight container in the fridge for up to 4 days. For longer storage, freeze unfrosted cupcakes wrapped individually for up to 3 months.