Cupcakes and Muffins (no egg no milk no butter) Recipes

Vegan Orange Blossom Water Cupcakes

Eggless Dairy Free Orange Blossom Water Cupcakes

These Vegan Orange Blossom Water CUPCAKES are super moist and loaded with orange flavor.
Servings 12 cupcakes


  • 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


  • 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.