Fresh-Squeezed Mimosa Cupcakes

Light and fluffy mimosa cupcakes are brightly flavored with fresh-squeezed orange juice and your favorite champagne. Top each cupcake with a swirl of champagne frosting, an orange slice, and gold sprinkles for the ultimate brunch dessert! See my recipe note for a non-alcoholic version. Cheers!

mimosa cupcakes topped with champagne frosting, an orange slice, and gold sprinkles

We’re drinking mimosas and eating them, too– mimosa cupcakes, that is! Boozy cupcakes are recently new to me. I made margarita cupcakes and since then, I’ve been intrigued to turn all of my favorite cocktails into cupcakes. Cocktails and cupcakes. Does it get any better? Throw weekend brunch in there and the answer is no, it does not get any better.

Bakers, let’s brunch.

mimosa cupcake cut in half topped with champagne frosting, an orange slice, and gold sprinkles

These Mimosa Cupcakes Are:

  • Soft and fluffy
  • Flavored with fresh-squeezed orange juice
  • Made with champagne in the batter and frosting
  • A little sparkly– each bite is springy and light
  • Topped with champagne frosting
  • Party perfect for bridal showers and celebrations
  • Weekend brunch in cupcake form

ingredients for mimosa cupcakes

Basic Vanilla Cupcakes, Upgraded

For today’s mimosa cupcakes we use my classic vanilla cupcakes as the base, but make a few noticeable changes. We’ll still cream the butter and sugar together which produces a cakey cupcake, as well as use cake flour instead of all-purpose flour to create the softest cupcakes you’ll ever taste. Egg whites give the cupcakes structure and sour cream lightens the crumb. Though plain Greek yogurt could be used in its place, I find the sour cream version to be much less dense. If you enjoy the texture of cake mix cupcakes, you’ll love these! This vanilla cupcake base is a great starting point for other flavor variations– you’ll find a list of more recipes based on these cupcakes below.

Here’s the upgrade: To the cupcake batter, we add orange zest and orange juice as well as 1/2 cup of champagne. The champagne takes the place of milk and the fresh orange zest/juice adds freshness. These are one of the fluffiest cupcakes I’ve ever made and we can thank the champagne for that. It lightens and lifts up the cupcake batter, so each bite is springy, light, and oh-so-soft. The combination of champagne and orange reminds me of weekend brunches with pitchers of mimosas!

mimosa cupcake batter in a glass bowl with a whisk

What Champagne Should I Use?

Use your favorite champagne or sparkling wine for today’s mimosa cupcakes. If you like how it tastes out of the bottle, you’ll like how it tastes in the cupcakes and the frosting. While the champagne taste is faint, you’ll definitely notice something different about them. These cupcakes taste “sparkly,” with a little tart and sweet in each bite, paired with bright citrus flavor, and just like a mimosa.

I’ve tried the recipe with dozens of different sparkling wines, including prosecco, and each has been fantastic.

mimosa cupcakes in a cupcake pan after baking

Champagne Frosting

Let’s top each cupcake with champagne frosting! We begin with my vanilla buttercream base: butter + confectioners’ sugar. To that, we’ll add champagne and vanilla extract. But we need to reduce down the champagne on the stove before adding it. Why? Reducing the champagne packs an intense amount of flavor into a smaller amount of champagne. We can’t overload our frosting with liquid because that would thin it out. Rather, we will add a small amount of *extreme* champagne flavor. I learned this trick from Wicked Good Kitchen.

Make sure the reduced champagne is cool or room temperature– NOT hot. I like to reduce the champagne down while the cupcakes are baking, then stick the reduction in the refrigerator to continue cooling. If the champagne reduction is hot, it will melt the butter in your frosting, which creates the worst frosting experience your bowl (and eyes) will ever see. Curdled buttercream? Yep.

2 images of reduced champagne in a glass measuring cup and frosting in a glass bowl with a hand mixer

Decorate the cupcakes however you’d like. I simply swiped frosting on each cupcake with an icing knife, then topped with an orange slice and a shower of gold sprinkles. Because it’s a sparkling fresh-squeezed mimosa!

More Cupcake Recipes From This Batter:

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mimosa cupcakes topped with champagne frosting, an orange slice, and gold sprinkles

Fresh-Squeezed Mimosa Cupcakes

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 21 minutes
  • Total Time: 3 hours
  • Yield: 14-15 cupcakes or 32-36 mini cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Soft and fluffy mimosa cupcakes with champagne frosting. Cheers!


  • 1 and 3/4 cups (207g) cake flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 Tablespoons orange zest
  • 1/3 cup (80g) full-fat sour cream*
  • 2 Tablespoons (30ml) juice from a valencia orange*
  • 1/2 cup (120ml) champagne (use your favorite)

Champagne Frosting

  • 3/4 cup (180ml) champagne (use your favorite)
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4 cups (480ml) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • optional garnish: orange slices and gold sprinkles


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3 liners – this recipe makes about 15 cupcakes. Set aside.
  2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and the vanilla. Beat on medium-high speed until combined, then beat in the orange zest and sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour the the orange juice and champagne in until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  5. Make the frosting: In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.
  6. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed– and a pinch of salt if you’d like.
  7. Frost cooled cupcakes. Garnish with orange slices and gold sprinkles, if desired.


  1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute.
  3. Mini Cupcakes: For around 30 mini cupcakes, bake for about 11-13 minutes at 350°F (177°C).
  4. Sour Cream: Makes the fluffiest cupcakes! You can use plain Greek yogurt instead, but the cupcakes typically taste a little denser.
  5. Orange Juice: Use fresh-squeezed juice for the best flavor and cupcake texture, trust me on that one! If you use bottled OJ, reduce to 1 Tablespoon.
  6. Alcohol Free Variation: Use sparkling white grape juice in the cupcakes and try a yummy cream cheese frosting, strawberry frosting, or vanilla buttercream on top.
  7. Special Tools: KitchenAid Hand MixerCupcake Liners, Sprinkles, Icing Knife, and Grater/Zester

Keywords: mimosa cupcakes


  1. These are to die for!!! I had a half day at work…saw your post this morning and decided that with my free afternoon I must try this fun new recipe (who doesn’t bake on their time off??). The results are super soft, fluffy and light cupcakes with a fabulous citrus flavor and perfect frosting with a hint of champagne. Wow! You are genius.

    1. I’m so happy you made them already! AND loved them. Thanks so much I appreciate you coming back to let me know!

  2. Genius, Sally!! I have been super intrigued by boozy cupcake recipes since I received a Hummingbird Bakery cookbook a while back with recipes for mojito and strawberry daquiri cupcakes (I am still eagerly waiting for an occasion to try those out!). I think these ones here would be perfect for a bridal shower!! Can’t wait to try them.

    On an unrelated note – just wanted to say I’ve really been enjoying your dinner recipes!

  3. These sound amazing! Any thoughts on using a LorAnn Oil? There is a champagne flavor available.

    1. that would be a wonderful addition!

  4. Melissa Shaffer says:

    Just made these and they are INCREDIBLE!  I’ve been so busy at work that we’ve had store bought desserts for 2 weeks! .  When I saw this recipe, I knew I had to make it ASAP.  I couldn’t find a Valencia orange, so I just used navel, but I’m going to go to a different market and see if I can find one to try them again.  And they arent hard to make either.  Thanks so much, Sally!

    1. Thrilled you gave these mimosa cupcakes a try! Thank you so much for reporting back about them.

  5. Would this recipe double well? Want to make these for a bridal shower but will need double the amount. I have found that some recipes, for whatever reason, don’t turn out so well when doubled.


    1. Hi Molly, you should be able to double this recipe! When recipes are already large it is difficult to double them without over-mixing the batter 🙂

  6. Will this recipe work as a cake?

    1. Yes, it should! I’m unsure of the bake time though.

      1. Can I use your 6in cake instructions to make this a cake? I’m so intrigued by this recipe I may make my own birthday cake !

      2. Hilari @ Sally's Baking Addiction says:

        Hi Katie, sure can! Follow the baking instructions in our 6 inch cake recipes post. Hope you have a happy birthday!

  7. Hi I am trying to find a good orange cupcake recipe to do a “Creamsicle” type cupcake. If I substituted the champagne for orange soda like Fanta, do you think the recipe would still work? Or would club soda be better?

    1. Hi Abby! Club soda would definitely be the better option. I’m unsure of the result with orange soda without testing myself. Let me know what you try!

    2. Made a modified version of these for a beer/food cooking club. Used a raspberry hibiscus Pilsner in place of the champagne and paired the cupcakes with the Pilsner. They were a hit! The sweetness of the cupcakes, the orange and the raspberry notes of the beer paired perfectly. Not to mention they looked gorgeous with the pink beer. I will definitely try them again with champagne. Love your blog….it is becoming my go to place for all things baking. Thank you ☺️

  8. Hi Sally! I just made these mimosa cupcakes as a test run for a bridal shower (clearly a perfect combo)! I enjoyed the flavor of the cupcake but I found the texture came out a little bit rubbery for lack of a better word. They are very moist and soft, but almost too much if that makes sense. I was super careful not to overmix, and I consider myself an accomplished baker. Many other cupcake recipes use a combination of all purpose and cake flour…maybe the texture is different because it’s straight up cake flour? Just wondering if you have any tips or ideas. Love your blog and I use several of your recipes on the regular! Many thanks!

    1. Hi Tawnie, Are they too dense? The cake flour should produce a light and fluffy texture, definitely not dense and rubbery! Check out this post I wrote to help you troubleshoot: I hope it helps!!

      1. No, they aren’t dense they are still light . I will for sure give it another go and check your troubleshooting post. Thanks!

  9. Will this recipe work as a cake? My MIL bday is coming up and I think she would like this ❤️

    1. Absolutely. I recommend following this white cake recipe and adding 2 Tablespoons of orange zest, 1 Tablespoon of fresh orange juice, and instead of 1 cup of milk, using 1/2 cup champagne and 1/2 cup milk.

  10. Hi!
    I plan to make these cupcakes for my Sister’s birthday. I was just curious if I could use blood oranges as I have a tree in my backyard.
    Thanks 🙂

    1. Hi Caity! Jealous you have a blood orange tree. I love blood oranges! You can use them in this recipe.

  11. Do I have to use a Sunkist Valencia orange or can a naval orange be used? I’m not sure I’ll be able to find a Sunkist Valencia orange.

    1. You can use a different variety of orange. Enjoy!

  12. Hi Sally! Thanks for sharing this again. 🙂 I am wondering if you’d be willing to do a cupcake frosting technique video? I am pretty good with a piping bag, but when it comes to doing something like what you’ve done with the cupcakes in these photos, they come out looking a little wonky. I’d love to see how you do it!

    1. This post has a video!

  13. Hi sally! Im wondering with the frosting 3/4 cup is alot of liquid to add in ? Im i suppose to reduce 3/4 of champagne to less or how? I wanna try these!

    1. Hi Angelica! You reduce the champagne down in step 5.

  14. Hi sally another question?! Can i reduce the champagne on the stove to add to the batter for a stronger flavor?

    1. Absolutely! Shouldn’t be a problem.

  15. Hi sally can this recipe be doubled
    To make a cake? Do i need to adjust the baking powder/ soda for a larger cake? It is soo good i want to turn it into a cake also. If double it would be 3.5 cups cake flour , 1 teaspoon BP and 1/2 Tsp BS not sure if that would be enough leavening agent. Please let me know thank you.

    1. Hi Angie! Happy to help. I recommend following this white cake recipe and adding 2 Tablespoons of orange zest, 1 Tablespoon of fresh orange juice, and instead of 1 cup of milk, using 1/2 cup champagne and 1/2 cup milk.

  16. The cupcakes turned out great. The frosting however was WAY to sweet. Even the kids who got one wanted the frosting off. I love all of Sally’s recipes I’ve made several of them. However this frosting was just too sweet.

  17. These cupcakes are perfection! The cake is moist and the frosting has a nice subtle champagne flavor. These are going into regular rotation!

  18. I haven’t made this in cupcakes yet, I jumped right into making it into a 6 inch cake. It was refreshing and vibrant but also rich. Such a unique recipe, highly recommend!

    1. I was just wondering if I could do a 6-incher using this recipe. Glad o know it works!

  19. I made these mimosa cupcakes this weekend and they were a hit. I made them exactly as the recipe called for, but was a little nervous when I took them out of the oven at 16 minutes and they were very dry on top. The cupcakes were not dry inside and everyone raved about them. Great recipe!

  20. What brand cake flour do you recommend? I see both bleached and unbleached. which is better?

    1. Trina @ Sally's Baking Addiction says:

      Hi Meagan! We like to use Swan’s Down or King Arthur brands – bleached or unbleached will both work.

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