Vegan Orange Blossom Water Cupcakes
These vegan orange blossom water cupcakes are soft, moist, and perfumed with the distinctive, delicately floral orange blossom fragrance. Orange blossom water goes directly into the batter alongside fresh orange zest for a wonderfully aromatic flavor that is unique and beautiful. No eggs, no dairy. The kind of cupcake that smells like a flower market and tastes even better than it sounds. Also try my Rosewater Pistachio Cupcakes, Boba Tea Cupcakes, or Vegan Orange Cupcakes.
Eggless Dairy Free Orange Blossom Water Cupcakes
These Vegan Orange Blossom Water CUPCAKES are super moist and loaded with orange flavor.
Ingredients
- 3/4 cup (150 g) Superfine (Granulated) Sugar
- 1 cup (240 ml) Water, room temperature
- 3 tbsp (45 ml) Orange Blossom water
- 1/3 cup (80 ml) Vegetable Oil
- 1 ¾ cup (245 g) All-Purpose Flour
- 1 tbsp (12 g) Baking Powder
- 1 tbsp Orange Zest
Instructions
- Preheat oven to 350oF (180oC).Line a standard 12 cups cupcake pan with paper liners. Set aside.
- To a bowl, add sugar, water, orange blossom water and oil. Whisk until sugar is completely dissolved. Then add orange zest. Mix well.
- Sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
