Today I’m teaching you how to make Mimosa Cupcakes! Light and fluffy, these delicious cupcakes are made with freshly squeezed orange juice, orange zest, and of course, CHAMPAGNE! One of my favorite cupcake recipes for brunch or special occasions like Easter, Mother’s Day, or New Year’s Eve!
Mimosa Cupcake Recipe
Easter and Mother’s Day are both quickly approaching! And you know what that means right?!
BRUNCH! And I can’t think about brunch without thinking of the iconic brunch cocktail: the mimosa!
It’s one of my favorite celebration drinks. So bright and fizzy and refreshing! And I know I’m not alone in my love for this cocktail!
Because I hosted a poll on IG stories a few weeks ago, asking you guys for your favorite brunch items, and I received over 2,000 responses proclaiming love for a good mimosa.
Now, I could have taken that feedback and created a post on how to make the perfect mimosa.
But honestly? That felt like a waste of time. Buy champagne, add it to a glass, top with a tiny bit of oj, and boom, you’ve got yourself a mimosa! So instead I decided to do what I do best, and bake!
That’s right, I took my mimosa recipe and turned it into cupcakes! And it’s just as fabulous as it sounds!
Can you taste the champagne?
One of my goals in creating this recipe was to create a cupcake where you could actually taste the champagne! But I also didn’t want you to be able to taste it so much that it would be overpowering! So, what’s a girl to do?
Add a little bit of champagne in every part of the cupcake, that’s what! The largest quantity of champagne used is in the actual cupcake batter. You’ll add an entire cup to the cake mix! You’ll also use it in a champagne soaking syrup, which we glaze on top of the baked cupcakes. And finally, we’ll add it to our buttercream frosting!
So yes, you can taste it! But it’s not overwhelming. I do not suggest trying to bake these without the champagne, just find an orange cupcake recipe instead.
Let’s Bake Mimosa Cupcakes!
- Preheat your oven to 350 degrees (F). Then line two cupcake tins with paper liners and spray them light with nonstick baking spray.
- Next, bring your butter, egg whites, sour cream, and orange juice to room temperature. This takes about 30 minutes!
- Once your ingredients are at the proper temperature, beat the butter on medium speed until smooth (you’ll need an electric hand mixer or stand mixer for this recipe). Next, add in the sugar and beat until the butter and sugar are light and fluffy.
- Add in the egg whites! It’s important to do this slowly, and scrape down the bottom and side of the bowl frequently to ensure no ingredients are getting stuck on the bottom.
- Now, in a spouted measuring cup whisk together the orange juice, sour cream, oil, vanilla extract, and orange zest.
- On low speed, add in the dry ingredients (flour, baking powder, baking soda, and salt), alternating with the wet ingredients. DO NOT OVER MIX! Instead, stop mixing when you can still see the slightest trial of dry ingredients!
- Finally, stir in the champagne, mixing just until combined! Then divide the batter among the prepared muffin tins and bake!
My cupcakes are ready in exactly 18 minutes, but yours could take anywhere from 16 to 20 minutes depending on your oven. You’ll know they’re done baking when they’re slightly domed, lightly golden brown, and a toothpick inserted in the center of a cupcake comes out clean.
While your cupcakes cool completely, make your champagne soaking syrup and champagne buttercream! Be sure not to take the syrup over medium heat, or the sugar could burn! You want to slowly dissolve the sugar, and then add in the champagne once the pot is off the heat.
For the buttercream, sift your powdered sugar before adding it! And add it slowly, otherwise it’ll fly everywhere and could clump up! If you find your frosting a little too thick, add a little more champagne to thin it out! And if it’s too thin, add a little more confectioners’ sugar!
Cheers!!! I hope you enjoy these fun and festive mimosa cupcakes as much as we do!
And if you love brunch, be sure to sign up for my email newsletter. I’ll be sharing a brunch menu with my subscribers that you don’t want to miss! And don’t worry, I only send one email a week, so I promise to not abuse your email address!
More Brunch Recipes:
- Best Easy Homemade French Toast
- Tangerine Mimosas
- Maple Bacon Donuts
- Smoked Salmon Frittata
- Croque Madame McMuffins
- Greek Yogurt Blueberry Waffles with Fresh Blueberry Sauce
How to Make Mimosa Cupcakes
For the Mimosa Cupcakes:
- 3 cups (360 grams) all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (227 grams) unsalted butter, softened to room temperature
- 1 and 1/2 cups (298 grams) granulated sugar
- 6 large egg whites, lightly beaten until foamy
- 3 teaspoon orange zest, finely grated
- 1/2 cup (113 grams) sour cream
- 1/4 cup (65 grams) freshly squeezed orange juice (store-bought will work in a pinch)
- 2 teaspoons vanilla extract
- 1/4 cup (50 grams) oil (canola or vegetable oil will work best)
- 1 cup champagne or Prosecco (228 grams)
For the Champagne Soaking Syrup:
- 1/3 cup (74 grams) water
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (114 grams) champagne or Prosecco
For the Champagne Frosting:
- 8 ounces (227 grams) cream cheese, VERY soft
- 1/2 (113 grams) cup unsalted butter, VERY soft
- 3 cups (340 grams) confectioners' sugar, sifted
- 1/4 teaspoon salt
- 3 Tablespoons champagne or Prosecco
- 1 teaspoon fresh orange juice
For the Mimosa Cupcakes:
- Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with paper cupcake liners, spray lightly with nonstick spray and set aside until needed.
- In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside until needed.
- Beat the butter, in the bowl of a stand mixer fitted with the paddle attachment or in large bowl and using a handheld electric mixer, until smooth and creamy, about 1 minute. Add in the sugar, a little bit at a time, and beat smooth. Once all of the sugar has been added, increase speed to medium-high and beat until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
- Reduce speed to low. Add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Turn mixer off.
- In a spouted measuring cup, whisk together the orange zest, sour cream, orange juice, vanilla extract, and oil. Whisk until well combined.
- With mixer on the lowest speed, add the flour in three additions, alternating with the sour cream mixture in two additions, beginning and ended with the flour, mixing until just combined.
- Slowly pour in the champagne and mix until just combined.
- Divide the cupcake batter evenly among the prepared pans, filling each mold 3/4 of the way full. Bake, one tray at a time, for 18 to 20 minutes, or until the cupcakes are domed, slightly golden, and a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan, on a wire cooling rack, for 10 minutes, before removing the cupcakes from the pan and placing on a cooling rack. Brush with champagne soaking syrup and set aside to cool completely before frosting.
For the Champagne Soaking Syrup:
- Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil.
- Remove the pan from heat and stir in the champagne. Pour the syrup into a heatproof bowl and set aside to cool.
- Using a thin skewer, toothpick, or cake tester, poke holes all over the top of the cupcakes. Using a pastry brush, gently brush the the syrup on top of each cupcake, working slowly so that the cakes sops it up.
- Allow cakes to cool completely before topping with the champagne frosting.
For the Champagne Frosting:
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.
- Reduce the speed to low and gradually add in the confectioners's sugar, beating until light and fluffy, about 2 minutes.
- Add in the salt, champagne, and orange juice and beat smooth. If the consistency appears too thick, add a teaspoon of champagne or orange juice, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape.
- Pipe or spread the frosting on top of each cooled cupcake.Then top with an orange slice and orange zest, if desired.