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Orange scented cupcakes Recipe

Orange scented cupcakes Recipe

Moist cupcakes delicately scented with orange zest and orange flower water.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 3.9/5
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  • For the cake(s)
  • Whole egg(s) : 2 whole
  • Caster sugar : 125 g
  • Self raising flour : 125 g
  • Unsalted butter : 125 g
  • Orange(s) : 1 whole
  • Orange flower water : 4 drop
  • For the icing
  • Icing sugar : 170 g
  • Unsalted butter : 110 g
  • Orange(s) : 1 whole

    Preheat the oven to 180°C.
    Line your muffin tins with baking parchment or paper cases.

    Melt the butter. Zest the orange.
    Beat the eggs and the sugar together using an electric whisk until you have a pale and fluffy mixture. Gradually incorporate the butter, the orange flower water and finally the flour and the orange zest. Mix gently.
    Once you have a smooth cake mix, fill the muffin cases, transfer to the oven and bake for 15 minutes.

    Allow to cool a little before removing from the mould and then allow to cool thoroughly on a wire rack before icing.


    Soften the butter to room temperature and then whisk with the icing sugar and milk to make a buttercream.
    Use a spoon or spatula to spread the icing on to the cupcakes and decorate with hundreds and thousands, candied fruits etc.

Chef's tip

«Fill the muffin cases to 3/4 - this will give the cupcakes enough room to rise without overflowing. Add a little extra height to your cupcakes by piping on the icing.»

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