Mimosa Cupcakes – All of your favorite mimosa flavors in a cupcake. Cupcakes with champagne and orange juice mixed right into the batter and then topped with an orange buttercream frosting! This recipe is easy and delicious!
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 an orange 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.
Now this recipe makes about 16 cupcakes but it is easy to double if you want to make more.
Common Questions About Making Mimosa Cupcakes
What are mimosa cupcakes?
Mimosa cupcakes are simple cupcakes with orange juice and champagne mixed into the batter and topped with an orange buttercream frosting.
What is a mimosa?
A mimosa is a cocktail made with champagne and a citrus juice (usually orange juice).
Should I use fresh orange juice?
You can use either fresh orange juice or pre-made orange juice.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
What other types of cupcakes can I make?
There are so many fun varieties of cupcakes to make! Some of the best are –
- Rhubarb Cupcakes
- Lemon Raspberry Cupcakes
- Snickerdoodle Cupcakes
- Funfetti Cupcakes
- Zucchini Cupcakes
- Lemon Cupcakes
Looking for more fun dessert recipes? Check these out!
- 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
- 1/2 cup butter (softened)
- 3 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons orange extract
- 1 tablespoon orange zest
- Orange food coloring (optional)
- 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 mixing bowl, beat butter until smooth using a hand mixer or stand mixer. Slowly add in confectioners' sugar, vanilla, orange extract, orange zest, and orange food coloring (if you are using it). Continue to mix until light and creamy.
- Transfer to a large piping bag fitted with an extra large tip to frost cupcakes.
- Top with a pinch of orange zest, sprinkles, or any other decorations.
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