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