Big, fluffy, and kissed with fresh orange and real champagne, these Mimosa Cupcakes are the kind of treat that makes a brunch table feel instantly special. The batter is light and citrusy, the crumb is soft and moist, and the champagne frosting on top ties everything together with that fizzy, festive flavor you love in a real mimosa.I first made these for a girls' brunch a couple of years ago, honestly just to see if it would work. And the moment I piped that frosting and tasted one, I knew I was never going back to plain vanilla.
If you love something bright and a little celebratory, you might also want to peek at my Lemon Crinkle Cookies or my Strawberry Bundt Cake - both are crowd-pleasers that pair beautifully with a relaxed weekend spread.
Where These Mimosa Cupcakes Come From
The mimosa cocktail has been a brunch staple for decades - equal parts sparkling wine and orange juice, simple and refreshing. Taking those same flavors and folding them into a cupcake felt like a natural fit. Champagne has been used in baking for a long time, mostly because it adds a gentle lift and a subtle complexity that plain sparkling water just doesn't. Combined with fresh orange zest and juice, the result is something that genuinely tastes like a mimosa in cupcake form.
These Mimosa Cupcakes with frosting have become one of my most-requested recipes for brunches, baby showers, and birthdays. They feel fancy without being complicated, and that balance is really what makes them work.
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Mimosa Cupcakes Ingredients
Here's everything you'll need, plus a quick note on what each ingredient does.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes
- All-purpose flour : Forms the structure of the cupcake and keeps the crumb soft without making it dense.
- Baking soda : Helps the batter rise and gives the cupcakes a light, open crumb.
- Baking powder : Works alongside the baking soda for an even, gentle lift.
- Salt : Balances the sweetness and brings out the citrus flavor.
- Granulated sugar : Sweetens the batter and helps cream with the butter for a fluffy texture.
- Orange zest : This is where a lot of the citrus punch lives. Rubbing it into the sugar before mixing releases the oils and really amplifies the orange flavor throughout the batter.
- Unsalted butter, room temperature : Adds richness and creates that tender, moist crumb. Room temperature is important so it creams properly.
- Eggs, room temperature : Bind the batter together and add moisture. Room temperature eggs incorporate more smoothly.
- Pure vanilla extract : Rounds out the citrus and adds warmth to the overall flavor.
- Fresh orange juice, strained : A small amount goes a long way for bright citrus flavor. Fresh-squeezed is best here - skip the bottled juice.
- Sour cream, room temperature : Makes the cupcakes extra moist and tender. It's one of those ingredients that quietly makes everything better.
- Dry champagne or prosecco : Adds a subtle complexity and a little lift to the batter. The alcohol bakes off in the oven.
For the Champagne Frosting
- Dry champagne or prosecco : You'll simmer this down to about 3 tablespoons, which concentrates all the flavor into a syrupy reduction that goes right into the frosting.
- Unsalted butter, room temperature : The base of the frosting. Room temperature butter whips up smooth and fluffy without any lumps.
- Confectioners' sugar : Sweetens and thickens the frosting to a pipeable consistency.
How to Make Mimosa Cupcakes Recipe
Follow these steps and you'll have a batch of beautiful, brunch-ready Mimosa Cupcakes in about 40 minutes, plus cooling time.
For the Cupcakes
Step 1 - Preheat the oven: Preheat your oven to 350 degrees F. Line a standard cupcake pan with baking cups so everything is ready to go before you start mixing.
Step 2 - Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined. Set this aside for now.
Step 3 - Infuse the sugar: In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar for a minute or two. You'll see the sugar turn a pale yellow and smell that lovely citrus come through - that's the oils releasing, and it makes a real difference in flavor.
Step 4 - Cream the butter and sugar: Add the softened butter to the orange sugar mixture and beat on medium-high speed until it's light, pale, and fluffy - about 2 to 3 minutes. Then beat in the eggs one at a time, mixing well after each addition.
Step 5 - Add the citrus and vanilla: Mix in the vanilla extract and the fresh orange juice until just combined.
Step 6 - Combine the champagne and sour cream: In a separate small bowl, whisk together the ½ cup champagne and the sour cream. It'll fizz a little - that's totally normal. Just give it a gentle stir and set it aside.
Step 7 - Alternate wet and dry: Add ⅓ of the flour mixture to the butter mixture and mix until just combined. Add half the sour cream mixture and mix again. Repeat, ending with the final third of flour. Scrape the bowl as needed and don't overmix - stop as soon as you don't see dry streaks.
Step 8 - Fill and bake: Fill the cupcake liners about ¾ full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. The tops should look set and lightly golden at the edges.
Step 9 - Cool completely: Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack. They need to be completely cool before frosting - don't rush this step or the frosting will slide right off.
For the Frosting
Step 1 - Reduce the champagne: Pour 1 cup of champagne into a small saucepan and simmer over medium heat for about 10 minutes, until it reduces down to about 3 tablespoons. It should look slightly syrupy. Set it aside and let it cool completely before using.
Step 2 - Beat the butter: In a stand mixer, beat the room temperature butter on medium-high speed until it's smooth and creamy, about 2 minutes.
Step 3 - Add the sugar: Gradually add the confectioners' sugar and beat until thick and fluffy, about 2 minutes more.
Step 4 - Mix in the reduction: Add 2 tablespoons of the cooled champagne reduction and beat until smooth. If the frosting feels too thick, add a bit more reduction a teaspoon at a time until it reaches a consistency you can pipe easily.
Step 5 - Frost and garnish: Transfer the frosting to a piping bag fitted with your favorite tip. Frost the cooled cupcakes and garnish with a thin slice of orange or a curl of orange peel. A tiny piece of mint or a sprinkle of orange zest also looks beautiful.
Swaps and Substitutions
- No alcohol: Swap the champagne in both the batter and the frosting with non-alcoholic sparkling wine or a plain sparkling apple cider. The cupcakes stay just as light and bubbly-tasting without the alcohol.
- No sour cream: Full-fat plain Greek yogurt works just as well and keeps the same moisture in the crumb.
- Bottled orange juice: Fresh is strongly preferred for the best flavor, but if you only have bottled, use it in a pinch - just know it won't have quite the same brightness.
- Salted butter: You can use it, but leave out the added salt in the recipe so the cupcakes don't end up too salty.
Equipment For Mimosa Cupcakes
Nothing unusual here - standard kitchen basics will get you through this one.
- Standard 12-cup muffin tin
- Cupcake liners/baking cups
- Electric hand mixer or stand mixer
- Medium and large mixing bowls
- Small saucepan (for the champagne reduction)
- Rubber spatula
- Piping bag and tip
- Wire cooling rack
- Toothpick (for doneness test)
How to Store Your Mimosa Cupcakes
Store frosted Mimosa Cupcakes covered at room temperature for up to 2 days. If you need to keep them longer, move them to an airtight container in the refrigerator and they'll stay fresh for up to 4 days. Just let them sit at room temperature for 20 to 30 minutes before serving so the frosting softens up again.
To freeze, wrap individual Mimosa Cupcakes in plastic wrap, then place them in an airtight container or zip-top freezer bag. They'll keep well for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before eating.
Ways to Serve and Enjoy
- Paired with fruit: Fresh strawberries, raspberries, or a little bowl of mixed citrus alongside these Mimosa Cupcakes keeps things feeling light and summery.
- At a brunch spread: These Mimosa Cupcakes fit right in alongside a fruit platter, quiche, and of course, real mimosas. They make a great centerpiece for the dessert end of the table.
- As a birthday treat: Skip the layer cake and bring a box of these instead. They're individual, easy to pass around, and feel a little more festive than a standard Mimosa Cupcakes.
- With afternoon coffee: The orange and champagne frosting is actually lovely alongside a strong cup of coffee or a lightly sweetened tea.
Expert Tips
- Use room temperature ingredients: Cold butter, eggs, or sour cream will make the batter lumpy and affect the texture of the finished Mimosa Cupcakes. Pull everything out 30 to 45 minutes before you start.
- Don't skip the zest rub: Rubbing the orange zest into the sugar before mixing is a small extra step, but it releases the citrus oils and makes the orange flavor noticeably brighter in the final cupcake.
- Watch your champagne reduction: Keep an eye on it as it reduces - it goes from "simmering" to "almost burned" faster than you'd expect. Once it gets to about 3 tablespoons, pull it off the heat.
- Don't overmix the batter: Once you add the flour, mix just until the streaks disappear. Overmixing develops the gluten and makes the Mimosa Cupcakes tough instead of tender.
- Adjust frosting consistency carefully: If your frosting is too thick, add more champagne reduction a teaspoon at a time. Too thin, add a little more powdered sugar. Go slowly and you'll hit the right consistency for piping.
- Cool completely before frosting: This is non-negotiable. Even slightly warm Mimosa Cupcakes will melt the frosting and make a mess. Give them at least an hour on the rack.
FAQ
What is the secret ingredient for the best cupcakes?
Sour cream. It adds moisture and a subtle tang that makes the crumb incredibly tender without making the cupcake heavy. Room temperature sour cream blends in more smoothly, so don't skip letting it sit out before you start. A lot of bakery-style cupcakes use it for exactly that reason.
What are common cupcake mistakes?
Overmixing the batter is probably the biggest one - it makes cupcakes dense and chewy instead of light. Filling the liners too full is another (¾ is the sweet spot). And frosting Mimosa Cupcakes before they've fully cooled will make the frosting slide right off. Take your time with the cooling step and you'll be glad you did.
What is the ratio of champagne to juice in a mimosa?
Traditionally it's equal parts - about half champagne and half orange juice. In this Mimosa Cupcakes recipe, the champagne plays a bigger role in the batter and especially the frosting reduction, while the orange juice is used in a smaller amount to keep the citrus flavor balanced and not too tart.
What are some fun facts about cupcakes?
Mimosa Cupcakes got their name because they were originally baked in teacups or small ceramic cups - long before muffin tins were common. The first mention of the word "cupcake" in print appeared in a cookbook from 1796. And in the early 1900s, they were sometimes called "number cakes" because the recipe was easy to remember: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs.
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Pairing
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Mimosa Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add sugar and orange zest. Use your fingers to rub the zest into the sugar to enhance the citrus flavor. Add the room-temperature butter and beat with an electric mixer on medium-high speed until creamy.
- Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract and fresh orange juice.
- In a separate medium bowl, whisk together the champagne and sour cream (the mixture may bubble slightly).
- Add one-third of the dry flour mixture to the butter mixture and mix just until combined. Add half of the champagne-sour cream mixture and mix until smooth. Repeat with the remaining ingredients, ending with the last third of the flour mixture. Be careful not to overmix.
- Spoon the batter into the cupcake liners, filling each about three-quarters full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
- To make the frosting, place 1 cup of champagne in a small saucepan over medium heat. Simmer until reduced to 3 tablespoons, about 10 minutes. Remove from heat and let cool.
- In the bowl of a stand mixer, beat the room-temperature butter on medium-high speed until smooth. Gradually add the confectioners' sugar, mixing until light and fluffy, about 2 minutes. Add 2 tablespoons of the cooled champagne reduction and beat until fully combined. If the frosting is too thick, add additional champagne 1 teaspoon at a time until desired consistency is reached.
- Transfer the frosting to a piping bag fitted with your desired tip. Frost the cooled cupcakes and garnish with a twist of orange peel or a slice of orange.
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