What does orange blossom water taste like in cupcakes?

It adds a soft, floral aroma with a light citrus edge. It is not overpowering when used in the right amount. The taste is subtle and fragrant rather than sharp or sweet.

Can I substitute orange blossom water?

You can use a small amount of orange extract, but the flavour profile is different. Orange extract is stronger and more one-dimensional. Orange blossom water has a floral quality that is hard to replicate exactly.

Why did my cream cheese frosting turn runny?

This usually happens when low-fat cream cheese is used, or when the cream cheese and butter are too warm. Always use full-fat cream cheese and chill the frosting if it is too soft before piping.

Can I make these as a full orange blossom cake instead of cupcakes?

Yes. The same batter works well in a round or loaf tin. Increase the baking time and test with a skewer from around 30 to 35 minutes for a sandwich cake or 40 to 50 minutes for a loaf.

Orange Blossom Cupcakes: Soft, Fragrant, and Easy to Make

Description

Soft, lightly fragrant orange blossom cupcakes topped with a creamy, tangy cream cheese frosting. A simple yet elegant bake with a delicate floral citrus flavor.

Ingredients

Scale

175g self-raising flour
125g unsalted butter, softened
150g caster sugar
2 large eggs, at room temperature
Zest of 1 unwaxed orange
2 tsp orange blossom water
60ml milk
A pinch of salt
200g full-fat cream cheese, softened
100g unsalted butter, softened
300g icing sugar
1 tsp orange blossom water
1 tsp vanilla extract

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Instructions

Preheat the oven to 170°C fan or 180°C conventional and line a 12-hole muffin tin with paper cases.
Beat the butter and caster sugar for 3 to 5 minutes until pale and fluffy.
Add the eggs one at a time, then mix in the orange zest and orange blossom water.
If the mixture starts to split, add a tablespoon of milk.
Sift in the flour and salt, then gently fold the mixture.
Add the milk gradually until you reach a soft dropping consistency.
Divide the batter into cases, filling each two-thirds full.
Bake for 16 to 20 minutes until a skewer comes out clean.
Cool completely on a wire rack.
Beat cream cheese and butter until smooth.
Add icing sugar gradually and mix on low speed.
Add orange blossom water and vanilla extract.
Chill frosting if needed, then pipe onto cooled cupcakes.

Notes

Use room temperature ingredients for best results. Do not overbake to keep cupcakes soft. Use full-fat cream cheese for stable frosting. Orange blossom water is potent, so measure carefully.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg