How to Make Mimosa Cupcakes

Ashley Manila

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!

5 from 6 votes

PRINT RECIPE PIN RECIPE

Prep Time 30

Cook Time 18

Inactive Time 30

Total Time 1 18

Course Dessert

Cuisine American

Servings 2 dozen

Ingredients

For the Mimosa Cupcakes:

3 and 1/4 cups (390 grams) all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (227 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (298 grams) granulated sugar
6 large egg whites, lightly beaten until foamy
3 teaspoon orange zest, finely grated
1/2 cup (113 grams) sour cream
1/4 cup (65 grams) freshly squeezed orange juice (store-bought will work in a pinch)
2 teaspoons vanilla extract
1/4 cup (50 grams) oil (canola or vegetable oil will work best)
1 cup champagne or Prosecco (228 grams)

For the Champagne Soaking Syrup:

1/3 cup (74 grams) water
1/4 cup (50 grams) granulated sugar
1/2 cup (114 grams) champagne or Prosecco

For the Champagne Frosting:

8 ounces (227 grams) cream cheese, VERY soft
1/2 (113 grams) cup unsalted butter, VERY soft
3 and 1/2 cups (397 grams) confectioners' sugar, sifted
1/4 teaspoon salt
2 Tablespoons champagne or Prosecco
1 teaspoon fresh orange juice

Instructions

For the Mimosa Cupcakes:

Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with paper cupcake liners, spray lightly with nonstick spray and set aside until needed.
In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside until needed.
Beat the butter, in the bowl of a stand mixer fitted with the paddle attachment or in large bowl and using a handheld electric mixer, until smooth and creamy, about 1 minute. Add in the sugar, a little bit at a time, and beat smooth. Once all of the sugar has been added, increase speed to medium-high and beat until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
Reduce speed to low. Add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Turn mixer off.
In a spouted measuring cup, whisk together the orange zest, sour cream, orange juice, vanilla extract, and oil. Whisk until well combined.
With mixer on the lowest speed, add the flour in three additions, alternating with the sour cream mixture in two additions, beginning and ended with the flour, mixing until just combined.
Slowly pour in the champagne and mix until just combined.
Divide the cupcake batter evenly among the prepared pans, filling each mold 3/4 of the way full. Bake, one tray at a time, for 18 to 20 minutes, or until the cupcakes are domed, slightly golden, and a toothpick inserted in the center comes out clean.
Cool the cupcakes in the pan, on a wire cooling rack, for 10 minutes, before removing the cupcakes from the pan and placing on a cooling rack. Brush with champagne soaking syrup and set aside to cool completely before frosting.

For the Champagne Soaking Syrup:

Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil.
Remove the pan from heat and stir in the champagne. Pour the syrup into a heatproof bowl and set aside to cool.
Using a thin skewer, toothpick, or cake tester, poke holes all over the top of the cupcakes. Using a pastry brush, gently brush the the syrup on top of each cupcake, working slowly so that the cakes sops it up.
Allow cakes to cool completely before topping with the champagne frosting.

For the Champagne Frosting:

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.
Reduce the speed to low and gradually add in the confectioners's sugar, beating until light and fluffy, about 2 minutes.
Add in the salt, champagne, and orange juice and beat smooth. If the consistency appears too thick, add a teaspoon of champagne or orange juice, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape.
Pipe or spread the frosting on top of each cooled cupcake.Then top with an orange slice and orange zest, if desired.

Video

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

Recipe by Ashley Manila at Baker by Nature: https://flow-hatch.live/how-to-make-mimosa-cupcakes/%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-53681":{"type":"food","name":"How to Make Mimosa Cupcakes","slug":"wprm-how-to-make-mimosa-cupcakes","image_url":"https:\/\/bakerbynature.com\/wp-content\/uploads\/2021\/03\/Mimosa-Cupcakes-6-1-of-1.jpg","rating":{"count":6,"total":30,"average":5,"type":{"comment":6,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":1,"amount":"3 and 1\/4","unit":"cups","name":"(390 grams) all-purpose flour","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4977,"id":4986,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"3 and 1\/4","unit":"cups","unitParsed":"cups"}}},{"uid":2,"amount":"1","unit":"Tablespoon","name":"baking powder","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4987,"id":957,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"Tablespoon","unitParsed":"Tablespoon"}}},{"uid":3,"amount":"1\/2","unit":"teaspoon","name":"baking soda","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4974,"id":956,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"teaspoon","unitParsed":"teaspoon"}}},{"uid":4,"amount":"3\/4","unit":"teaspoon","name":"salt","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4974,"id":903,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"3\/4","unit":"teaspoon","unitParsed":"teaspoon"}}},{"uid":5,"amount":"1","unit":"cup","name":"(227 grams) unsalted butter, softened to room temperature","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4975,"id":1488,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"uid":6,"amount":"1","unit":"","name":"and 1\/2 cups (298 grams) granulated sugar","notes":"","link":{"url":"","nofollow":"default"},"id":937,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"","unitParsed":""}}},{"uid":7,"amount":"6","unit":"","name":"large egg whites, lightly beaten until foamy","notes":"","link":{"url":"","nofollow":"default"},"id":1489,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"6","unit":"","unitParsed":""}}},{"uid":8,"amount":"3","unit":"teaspoon","name":"orange zest, finely grated","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4974,"id":1033,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"3","unit":"teaspoon","unitParsed":"teaspoon"}}},{"uid":9,"amount":"1\/2","unit":"cup","name":"(113 grams) sour cream","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4975,"id":1490,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"cup","unitParsed":"cup"}}},{"uid":10,"amount":"1\/4","unit":"cup","name":"(65 grams) freshly squeezed orange juice (store-bought will work in a pinch)","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4975,"id":1491,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/4","unit":"cup","unitParsed":"cup"}}},{"uid":11,"amount":"2","unit":"teaspoons","name":"vanilla extract","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4983,"id":912,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"2","unit":"teaspoons","unitParsed":"teaspoons"}}},{"uid":12,"amount":"1\/4","unit":"cup","name":"(50 grams) oil (canola or vegetable oil will work best)","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4975,"id":1492,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/4","unit":"cup","unitParsed":"cup"}}},{"uid":13,"amount":"1","unit":"cup","name":"champagne or Prosecco (228 grams)","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4975,"id":1493,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"uid":15,"amount":"1\/3","unit":"cup","name":"(74 grams) water","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4975,"id":1473,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/3","unit":"cup","unitParsed":"cup"}}},{"uid":16,"amount":"1\/4","unit":"cup","name":"(50 grams) granulated sugar","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4975,"id":1423,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/4","unit":"cup","unitParsed":"cup"}}},{"uid":17,"amount":"1\/2","unit":"cup","name":"(114 grams) champagne or Prosecco","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4975,"id":1494,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"cup","unitParsed":"cup"}}},{"uid":19,"amount":"8","unit":"ounces","name":"(227 grams) cream cheese, VERY soft","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4973,"id":1495,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"8","unit":"ounces","unitParsed":"ounces"}}},{"uid":20,"amount":"1\/2","unit":"","name":"(113 grams) cup unsalted butter, VERY soft","notes":"","link":{"url":"","nofollow":"default"},"id":1496,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"","unitParsed":""}}},{"uid":21,"amount":"3 and 1\/2","unit":"cups","name":"(397 grams) confectioners' sugar, sifted","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4977,"id":4988,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"3 and 1\/2","unit":"cups","unitParsed":"cups"}}},{"uid":22,"amount":"1\/4","unit":"teaspoon","name":"salt","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4974,"id":903,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/4","unit":"teaspoon","unitParsed":"teaspoon"}}},{"uid":23,"amount":"2","unit":"Tablespoons","name":"champagne or Prosecco","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4976,"id":1498,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"2","unit":"Tablespoons","unitParsed":"Tablespoons"}}},{"uid":24,"amount":"1","unit":"teaspoon","name":"fresh orange juice","notes":"","link":{"url":"","nofollow":"default"},"unit_id":4974,"id":1499,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"teaspoon","unitParsed":"teaspoon"}}}],"originalServings":"2","originalServingsParsed":2,"currentServings":"2","currentServingsParsed":2,"currentServingsFormatted":"2","currentServingsMultiplier":1,"originalSystem":1,"currentSystem":1,"unitSystems":[1],"originalAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"currentAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0}}}