Orange blossom cupcakes

4 servings
15 min
20 min
Very Easy


Number of serving: 4
1/2 c vanilla yogurt

2/3 c soy milk

1/2 c canola oil

3/4 c and 2 tbsp sugar

2 tbsp orange flower water

1 c and 2 tbsp flour

2 tbsp cornstarch

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 c finely chopped pistachios

1/2 c shortening

1/2 c unsalted butter

3 1/2 c powdered sugar

1 1/2 tsp vanilla

1/4 c soymilk

1 tbsp orange flower water


  • Preheat oven to 350 degrees. Get your muffin pan ready with cupcake liners. In a large mixing bowl whisk together yogurt, milk, oil, sugar, and flower water flavoring.
  • Put the next five ingredients in a sifter and sift those into the liquid mixture. Add the nuts if you like. Stir gently just until combined.
  • Pour into cupcake liners til they are 3/4 full. Bake 20 minutes or until done. Cool on wire racks before frosting.
  • Beat the shortening and butter together in a mixer bowl until fluffy. Add the sugar and start mixer on low until the sugar is combined. Then beat on med until fluffy again.
  • Add flavorings and milk, beat another minute. Put frosting in piping bag if you want swirls, otherwise, just spread on with a spatula. Garnish with sprinkles, nuts, edible flowers, etc.


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