Mimosa Cupcakes – Fluffy cupcakes with champagne and fresh orange juice in the batter topped with a light champagne buttercream frosting. Delicious and easy to make!
So in case you missed my Snickerdoodle Cupcakes this week, never fear! I have more cupcakes! So these are perfect for any champagne lovers out there so grab a glass and dig in! These mimosa cupcakes have a fluffy orange champagne cupcake base and are topped with a champagne buttercream and orange zest. What could be better, right? I made these for a party a few weeks back and they were such a hit, I only had a chance to have one before they were gone! The pop of color from the orange curls on top is so fun! I had wanted to make candied orange curls for the top but completely ran out of time but I was happy with how these turned out!
This was my first time trying to bake with champagne, I had no idea you were supposed to boil it down if you use it in frosting so it was an interesting learning experience. The combination of flavors in a mimosa between the champagne and orange works so well together, I would love to try experimenting baking with them a bit more down the road.
Tips on mimosa cupcakes recipe
- Make sure you let your cupcakes cool completely before frosting. You do not want your frosting to melt away.
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup unsalted butter, softened
- 3 egg whites
- 1/3 cup sour cream
- 1/2 cup champagne
- 2 tbsp orange juice, freshly-squeezed
- 1 tbsp orange zest
- 1 tsp vanilla extract
- pinch of salt
- 3/4 cup champagne
- 1 cup unsalted butter, softened
- 4 cups confectioners sugar
- 1 tsp orange juice, freshly-squeezed
- 1/4 tsp vanilla extract
- Preheat oven to 350°F and line muffin tin with cupcake liners. Set aside.
- In a large mixing bowl, combine flour, baking soda, baking powder, and salt. Stir and then set aside.
- In a separate mixing bowl, combine butter, champagne, sugar, orange juice, orange zest, vanilla, and sour cream. Mix well.
- In another mixing bowl, beat egg whites with a hand mixer well until hard peaks form. Fold in the liquids until combined. Do not over mix.
- Slowly fold in dry ingredients into wet ingredients.
- Once batter is well combined, scoop into lined muffin tins. Bake for 19-21 minutes.
- Let cool before frosting.
- In a small saucepan, bring champagne to a boil. Once champagne is boiling, let simmer for 5-6 minutes. Remove from heat and let cool completely. If the champagne does not cool to either room temperature or colder, it will melt the frosting.
- In a mixing bowl, beat butter until smooth using a hand mixer or stand mixer. Slowly add in confectioners' sugar, orange juice, champagne and vanilla. Continue to mix until light and creamy.
- Transfer to a large piping bag fitted with an extra large tip to frost cupcakes. (optional)
- Top with a pinch of orange zest. (optional)
Love cupcakes recipes inspired by drinks?
Make sure to check out these recipes from other bloggers:
Margarita Cupcakes from Who Needs A Cape?
Red Wine Chocolate Cupcakes from Seduction in the Kitchen