Today I’m teaching you how to make Mimosa Cupcakes! Light and fluffy, these delicious cupcakes are made with freshly squeezed orange juice, orange zest, and of course, CHAMPAGNE! One of my favorite cupcake recipes for brunch or special occasions like Easter, Mother’s Day, or New Year’s Eve!
Mimosa Cupcake Recipe
Easter and Mother’s Day are both quickly approaching! And you know what that means right?!
BRUNCH! And I can’t think about brunch without thinking of the iconic brunch cocktail: the mimosa!
It’s one of my favorite celebration drinks. So bright and fizzy and refreshing! And I know I’m not alone in my love for this cocktail!
Because I hosted a poll on IG stories a few weeks ago, asking you guys for your favorite brunch items, and I received over 2,000 responses proclaiming love for a good mimosa.
Now, I could have taken that feedback and created a post on how to make the perfect mimosa.
But honestly? That felt like a waste of time. Buy champagne, add it to a glass, top with a tiny bit of oj, and boom, you’ve got yourself a mimosa! So instead I decided to do what I do best, and bake!
That’s right, I took my mimosa recipe and turned it into cupcakes! And it’s just as fabulous as it sounds!
Can you taste the champagne?
One of my goals in creating this recipe was to create a cupcake where you could actually taste the champagne! But I also didn’t want you to be able to taste it so much that it would be overpowering! So, what’s a girl to do?
Add a little bit of champagne in every part of the cupcake, that’s what! The largest quantity of champagne used is in the actual cupcake batter. You’ll add an entire cup to the cake mix! You’ll also use it in a champagne soaking syrup, which we glaze on top of the baked cupcakes. And finally, we’ll add it to our buttercream frosting!
So yes, you can taste it! But it’s not overwhelming. I do not suggest trying to bake these without the champagne, just find an orange cupcake recipe instead.
Let’s Bake Mimosa Cupcakes!
1. Preheat your oven to 350 degrees (F). Then line two cupcake tins with paper liners and spray them light with nonstick baking spray.
2. Next, bring your butter, egg whites, sour cream, and orange juice to room temperature. This takes about 30 minutes!
3. Once your ingredients are at the proper temperature, beat the butter on medium speed until smooth (you’ll need an electric hand mixer or stand mixer for this recipe). Next, add in the sugar and beat until the butter and sugar are light and fluffy.
4. Add in the egg whites! It’s important to do this slowly, and scrape down the bottom and side of the bowl frequently to ensure no ingredients are getting stuck on the bottom.
5. Now, in a spouted measuring cup whisk together the orange juice, sour cream, oil, vanilla extract, and orange zest.
6. On low speed, add in the dry ingredients (flour, baking powder, baking soda, and salt), alternating with the wet ingredients. DO NOT OVER MIX! Instead, stop mixing when you can still see the slightest trial of dry ingredients!
7. Finally, stir in the champagne, mixing just until combined! Then divide the batter among the prepared muffin tins and bake!
My cupcakes are ready in exactly 18 minutes, but yours could take anywhere from 16 to 20 minutes depending on your oven. You’ll know they’re done baking when they’re slightly domed, lightly golden brown, and a toothpick inserted in the center of a cupcake comes out clean.
While your cupcakes cool completely, make your champagne soaking syrup and champagne buttercream! Be sure not to take the syrup over medium heat, or the sugar could burn! You want to slowly dissolve the sugar, and then add in the champagne once the pot is off the heat.
For the buttercream, sift your powdered sugar before adding it! And add it slowly, otherwise it’ll fly everywhere and could clump up! If you find your frosting a little too thick, add a little more champagne to thin it out! And if it’s too thin, add a little more confectioners’ sugar!
Cheers!!! I hope you enjoy these fun and festive mimosa cupcakes as much as we do!
