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A cut Mimosa Cupcakes showing a soft and fluffy inside, topped with whipped cream, orange zest, and an orange slice.

Mimosa Cupcakes

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Delight in these light and fluffy mimosa cupcakes, bursting with citrus flavor and topped with a champagne-infused frosting.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16 Cupcakes
Course: Brunch, Dessert
Cuisine: American
Calories: 354
Ingredients Method Nutrition Notes

Ingredients
  

Cupcakes
  • 1 ¾ cups 218 g all-purpose flour for structure
  • ½ teaspoon baking soda for leavening
  • ½ teaspoon baking powder for leavening
  • ¼ teaspoon salt for flavor balance
  • 1 cup 200 g granulated sugar for sweetness
  • 2 Tablespoons orange zest freshly grated for a citrus kick
  • ½ cup 113 g or 1 stick unsalted butter room temperature for richness
  • 2 large eggs room temperature for binding
  • 1 teaspoon pure vanilla extract for flavor
  • 2 Tablespoons fresh orange juice strained for moisture and citrus flavor
  • ⅓ cup 80 g sour cream room temperature for moisture
  • ½ cup 120 ml dry Champagne or prosecco for flavor and lightness
Frosting
  • 1 cup 240 ml dry Champagne or prosecco for flavor reduction
  • 1 cup 226 g or 2 sticks unsalted butter room temperature for frosting texture
  • 2 ½ cups 300 g confectioners' sugar for sweetness and texture

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract and fresh orange juice.
  5. In a separate medium bowl, whisk together the champagne and sour cream (the mixture may bubble slightly).
  6. 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.
  7. Spoon the batter into the cupcake liners, filling each about three-quarters full.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Nutrition

Serving: 1CupcakeCalories: 354kcalCarbohydrates: 43gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 85mgPotassium: 72mgFiber: 0.5gSugar: 32gVitamin A: 599IUVitamin C: 2mgCalcium: 24mgIron: 1mg

Notes

Enjoy these delicious mimosa cupcakes at your next brunch! They’re a delightful twist on the classic mimosa, with champagne and orange flavors that are sure to impress your guests.

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