Orange Blossom Cupcakes with Vanilla Bean Buttercream

Orange Blossom Cupcakes are a sweet and fragrant treat that will surprise your taste buds. These cupcakes are easy to make and perfect for any occasion. After making this many times, I’ve learned the secret to a perfect crumb. The vanilla bean buttercream adds a creamy finish that pairs beautifully with the orange blossom flavor. Try this with my Creamy Mushroom Sauce for Steak for a complete meal. If you love recipes like this, you’ll also enjoy Creamy Mushroom Sauce for Steak and Vanilla Bean Buttercream Frosting.

What You'll Need for Orange Blossom Cupcakes with Vanilla Bean Buttercream

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1 tablespoon orange zest
• 1 teaspoon orange blossom water
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla bean paste
• 1/2 cup buttermilk
• Pinch of nutmeg
• Optional: Edible flowers
• Optional: Powdered sugar
• Optional: Orange zest

How to Make Orange Blossom Cupcakes with Vanilla Bean Buttercream

1. Preheat oven: Preheat oven to 350°F (175°C). Line 12 muffin cups with paper liners.
2. Mix dry ingredients: In a large bowl, sift flour, baking powder, salt, and nutmeg.
3. Cream butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.
4. Add eggs and orange zest: Beat in eggs one at a time. Stir in orange zest and orange blossom water.
5. Combine wet and dry: Gradually add dry ingredients to wet ingredients. Mix until just combined.
6. Add buttermilk: Stir in buttermilk until fully incorporated.
7. Fill muffin cups: Divide batter evenly among muffin cups.
8. Bake: Bake for 18–20 minutes or until a toothpick inserted in center comes out clean.
9. Cool: Let cupcakes cool completely before frosting.
10. Make buttercream: In a bowl, beat butter until soft. Mix in vanilla bean paste and powdered sugar. Add milk as needed to reach desired consistency.
11. Frost cupcakes: Pipe or spread buttercream on cooled cupcakes. Garnish with orange zest and edible flowers.

Storing & Reheating Orange Blossom Cupcakes with Vanilla Bean Buttercream

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make cupcakes up to 2 days in advance.

Freezing Orange Blossom Cupcakes with Vanilla Bean Buttercream

Freeze baked cupcakes for up to 2 months. Thaw at room temperature.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5–7 minutes. Microwave: Not recommended for best texture.

Recipe Notes

• Chef tip: For best results, use a stand mixer to whip the buttercream.
• Best substitution: If you don’t have orange blossom water, use 1 teaspoon of orange extract instead.
• Make-ahead: You can bake the cupcakes a day in advance and frost them the next day.
• Scaling: This recipe can be doubled or tripled for larger batches.
• Troubleshooting: If the buttercream is too stiff, add a teaspoon of milk at a time until desired consistency is reached.

Orange Blossom Cupcakes with Vanilla Bean Buttercream

⏱

Prep

15 min

🍳

Cook

20 min

⏳

Total

35 min

🍽

Serves

12 cupcakes

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1 tablespoon orange zest
• 1 teaspoon orange blossom water
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Seasonings

• 1/2 teaspoon vanilla bean paste
• 1/2 cup buttermilk
• Pinch of nutmeg

Optional Toppings

• Edible flowers
• Powdered sugar
• Orange zest

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Line 12 muffin cups with paper liners.
2. Mix dry ingredients: In a large bowl, sift flour, baking powder, salt, and nutmeg.
3. Cream butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.
4. Add eggs and orange zest: Beat in eggs one at a time. Stir in orange zest and orange blossom water.
5. Combine wet and dry: Gradually add dry ingredients to wet ingredients. Mix until just combined.
6. Add buttermilk: Stir in buttermilk until fully incorporated.
7. Fill muffin cups: Divide batter evenly among muffin cups.
8. Bake: Bake for 18–20 minutes or until a toothpick inserted in center comes out clean.
9. Cool: Let cupcakes cool completely before frosting.
10. Make buttercream: In a bowl, beat butter until soft. Mix in vanilla bean paste and powdered sugar. Add milk as needed to reach desired consistency.
11. Frost cupcakes: Pipe or spread buttercream on cooled cupcakes. Garnish with orange zest and edible flowers.

Notes

• Chef tip: For best results, use a stand mixer to whip the buttercream.
• Best substitution: If you don’t have orange blossom water, use 1 teaspoon of orange extract instead.
• Make-ahead: You can bake the cupcakes a day in advance and frost them the next day.
• Scaling: This recipe can be doubled or tripled for larger batches.
• Troubleshooting: If the buttercream is too stiff, add a teaspoon of milk at a time until desired consistency is reached.

Storage

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cupcakes for up to 2 months. Thaw at room temperature.
• Oven reheat: Reheat in a 350°F (175°C) oven for 5–7 minutes.
• Microwave reheat: Not recommended for best texture.
• Make ahead: Make cupcakes up to 2 days in advance.

Nutrition Per Serving

• Calories: 250
• Protein: 3g
• Fat: 10g
• Carbs: 35g
• Fiber: 1g
• Sugar: 15g
• Sodium: 100mg
• Cholesterol: 50mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Orange Blossom Cupcakes with Vanilla Bean Buttercream FAQs

A Warm Final Note

I can’t wait for you to try Orange Blossom Cupcakes with Vanilla Bean Buttercream and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!