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.
Fluffy cupcakes with champagne and fresh orange juice in the batter topped with a light champagne buttercream frosting. Delicious and easy to make!
- 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