The bright flavor of fresh-squeezed orange juice gets a bubbly lift in these brunch beverage-inspired mimosa cupcakes. Top each soft and fluffy cupcake with a delectable swirl of champagne frosting for the ultimate brunch dessert. See recipe note for a non-alcoholic version. Cheers!
We’re drinking mimosas and eating them, too – mimosa cupcakes, that is! Our boozy cupcake escapades began with margarita cupcakes and since then, we’ve been intrigued to turn more favorite drinks into cupcakes like these Baileys and coffee cupcakes and Guinness cupcakes.
The combination of champagne and orange reminds us of weekend brunches with pitchers of mimosas. Bakers, let’s brunch.
Tell Me About These Fresh-Squeezed Mimosa Cupcakes
- Flavor: For these mimosa cupcakes we use our classic vanilla cupcakes as the base, but make a few noticeable changes. We add orange zest and orange juice to the cupcake batter as well as champagne. These cupcakes taste “sparkly,” with a little tart and sweet in each bite, paired with bright citrus flavor just like a mimosa.
- Texture: Each bite is soft and fluffy with a generous layer of extra creamy frosting. Creaming the butter and sugar together produces a cakey cupcake and cake flour always keeps cakes and cupcakes light. These are one of the fluffiest cupcakes we’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.
- Ease: In terms of prep, there really isn’t much to it! We use champagne in both the cupcake batter and the frosting, but for the frosting portion, you must reduce it on the stove first. (Otherwise the amount you need for enough flavor would ruin the frosting’s consistency.) Besides the time on the stove, the process is pretty straightforward for a cupcake recipe.
- Time: Set aside extra time to reduce the champagne and let it cool for the frosting. The batter is quick to prepare, but make sure you wait for the cupcakes to fully cool before topping them with frosting.
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.
We’ve tried the recipe with dozens of different sparkling wines, including prosecco, and each has been fantastic.
We begin with our 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, let’s add a small amount of *extreme* champagne flavor. We learned this trick from Wicked Good Kitchen. Make sure the reduced champagne is cool or room temperature – NOT hot.
- Time-saving tip: We 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 an awful frosting experience– curdled buttercream.
Decorate the mimosa cupcakes however you’d like. We 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
- Confetti Cupcakes
- Strawberry Cupcakes
- Pistachio Cupcakes
- Chocolate Caramel Coconut Cupcakes
- Piñata Cupcakes
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)
- 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.
- Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- 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.
- 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.
- 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.
- 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.
- Frost cooled cupcakes. Garnish with orange slices and gold sprinkles, if desired.
- 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.
- Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute.
- Mini Cupcakes: For around 30 mini cupcakes, bake for about 11-13 minutes at 350°F (177°C).
- Sour Cream: Makes the fluffiest cupcakes! You can use plain Greek yogurt instead, but the cupcakes typically taste a little denser.
- 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.
- 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.
- Special Tools: KitchenAid Hand Mixer, Cupcake Liners, Sprinkles, Icing Knife, and Grater/Zester
Keywords: mimosa cupcakes