Name: Orange Blossom Cupcakes With Vanilla Bean Buttercream
Ingredients: 1 cup unsalted butter softened; 4 cups powdered sugar sifted as needed; 2 tablespoon fresh orange juice; 1 tablespoon milk or cream as needed; 1 tablespoon fresh orange zest; 1 tea vanilla extract; ½ tea orange blossom water optional

Ingredients

Scale

1 cup unsalted butter softened
4 cups powdered sugar sifted as needed
2 tablespoon fresh orange juice
1 tablespoon milk or cream as needed
1 tablespoon fresh orange zest
1 tea vanilla extract
½ tea orange blossom water optional

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Instructions

Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
Turn the mixer off and add the powdered sugar, orange juice, orange zest vanilla, and orange blossom water (if using). Begin mixing on low speed until the ingredients come together – scraping the bowl occasionally.
Turn up the speed and mix at medium-high speed for about 2 minutes, until the buttercream is light and fluffy. If needed, add the milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
If using to ice a smooth cake, vigorously stir with a wooden spoon or stiff spatula to knock out some of the air bubbles.