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Perfect Orange Blossom Cupcakes: Easy Cream Cheese Frosting Recipe

orange blossom cupcakes with cream cheese frosting - featured image
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These tender, floral orange blossom cupcakes are topped with a tangy cream cheese frosting for a sophisticated treat that’s perfect for any occasion. The delicate flavor of orange blossom water makes them a delightful surprise.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon orange blossom water
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon orange blossom water (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, 1 tablespoon orange blossom water, 1 teaspoon vanilla extract, and orange zest until smooth and slightly frothy.
  4. Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: Beat softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
  8. Add powdered sugar, one cup at a time, beating on low until incorporated. Add 1 teaspoon orange blossom water (if using), 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high for 1-2 minutes until light and fluffy.
  9. Once cupcakes are completely cool, pipe or spread frosting on top. Refrigerate for 15 minutes to set before serving.

Notes

Use room temperature ingredients for best results. Measure orange blossom water carefully—too much can make cupcakes taste like soap. For a dairy-free version, use plant-based cream cheese and butter, and substitute buttermilk with almond milk plus lemon juice. Cupcakes can be frozen unfrosted for up to 3 months.

Nutrition

Keywords: orange blossom cupcakes, cream cheese frosting, floral cupcakes, easy cupcake recipe, orange blossom water

Find it online: https://larameals.com/perfect-orange-blossom-cupcakes-easy-cream-cheese-frosting-recipe/