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Orange Blossom Water Cupcakes

Published: Updated:
Quick and easy

1 Reviews

Total Time
Prep Time
Bake Time
Serves 24
Serves 24

About the bake

These delicate cupcakes contain orange blossom syrup made with Nielsen-Massey orange blossom water, perfect for special occasions.  

14 ingredients7 steps
  • Nut Free
  • Vegetarian


  1. Step 1

    Before you begin make your orange blossom syrup. Place 50g golden caster sugar in a pan with 4tbsp of freshly squeezed orange juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1 tsp Nielsen-Massey Orange Blossom Water.

    Ingredients for this step

    • Billington's Unrefined Golden Caster Sugar (50g)
    • Orange juice (freshly squeezed) (4 tbsp)
    • Nielsen-Massey Orange Blossom Water (1 tsp)
  2. Step 2

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcakes trays with cupcake cases.

  3. Step 3

    Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the orange blossom water.

  4. Step 4

    Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

    Ingredients for this step

    • Medium free range eggs (lightly beaten) (4)
  5. Step 5

    Once combined, add the remaining flour.  Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.  

  6. Step 6

    Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

  7. Step 7

    Once completely cooled, remove from the tins.  To ice, put the cream cheese, butter, orange blossom water, orange zest and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.


  • For the Cupcakes

    • 200gUnsalted butter (softened) 
    • 200gBillington's Unrefined Golden Caster Sugar 
    • 1 tspNielsen-Massey Orange Blossom Water 
    • 1Orange (zest of) 
    • 4Medium free range eggs (lightly beaten) 
    • 200gSelf raising white flour 
  • For the Orange Blossom Syrup

    • 50gBillington's Unrefined Golden Caster Sugar 
    • 4 tbspOrange juice (freshly squeezed) 
    • 1 tspNielsen-Massey Orange Blossom Water 
  • For the Buttercream

    • 200gCream cheese 
    • 100gUnsalted butter (softened) 
    • 600gSilver Spoon Icing sugar 
    • 1 tspNielsen-Massey Orange Blossom Water 
    • 1Orange (zest of) 


  • 2x 12 hole cupcake cases
  • 24 cupcake cases
  • Piping bag
  • Star piping nozzle
  • Electric mixer
  • Saucepan

1 Baker Ratings

I loove the idea of these, and really want to try them again - but mine just tasted so eggy! I feel like maybe 2 egg whites + 2 whole eggs might fix the balance, the texture was great and everything else worked beautifully. I'm going to try again and report back. The orange blossum syrup on top was gorgeous though.

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