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Orange Blossom Pistachio Cupcakes Recipe

Orange Blossom Cupcakes with Pistachio Garnish

Alex Carter
Delicate, fragrant cupcakes infused with orange blossom water and topped with a creamy frosting and a sprinkle of crushed pistachios. These elegant treats are perfect for spring gatherings and offer a unique floral-citrus flavor profile.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 servings
Calories 280 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tbsp orange blossom water
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 1 cup powdered sugar for frosting
  • 2 oz cream cheese softened, for frosting
  • 0.25 cup pistachios finely chopped, for garnish

Notes

Storage: Keep cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Make-Ahead: Bake cupcakes up to a day in advance and frost just before serving. Variations: Substitute almond extract for vanilla for a different floral note. Serving Suggestion: Pair with a cup of herbal tea for a delightful afternoon treat.