Brunch just got better with these mimosa cupcakes! Combining the effervescence of champagne and the zesty freshness of orange juice, these cupcakes are a delightful treat for any special occasion. Fluffy, moist, and packed with citrusy flavor, they’re sure to become a brunch favorite.

Why You’ll Love This Recipe

Mimosa cupcakes are a fun twist on the classic champagne cupcake, offering a burst of citrusy orange flavor that complements the light and fluffy texture of the cake. The champagne makes the cupcakes extra airy, while the addition of sour cream ensures that they stay wonderfully moist. Whether you’re celebrating Easter, Mother’s Day, or any festive occasion, these cupcakes bring a touch of elegance and excitement to the table.

Ingredients

• 1 ¾ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup granulated sugar

• 2 tablespoons orange zest

• ½ cup unsalted butter, room temperature

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 2 tablespoons fresh orange juice, strained

• ⅓ cup sour cream, room temperature

• ½ cup dry Champagne or prosecco

Frosting:

• 1 cup dry Champagne or prosecco (to be simmered down)

• 1 cup unsalted butter, room temperature

• 2 ½ cups confectioners’ sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line a cupcake pan with baking cups.

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. In a large mixing bowl, combine the sugar and orange zest. Rub the zest into the sugar using your fingers to release the oils and enhance the flavor.

4. Add the butter to the sugar mixture and beat on medium-high speed until creamy. Mix in the eggs, one at a time, ensuring each is fully incorporated. Then, add the vanilla extract and orange juice.

5. In a separate bowl, whisk together the sour cream and champagne. It may fizz slightly, which is normal.

6. Gradually add the flour mixture to the wet ingredients, alternating with the sour cream mixture. Start and end with the flour mixture. Mix until just combined—do not overmix.

7. Fill the cupcake liners ¾ full with batter. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Cool the cupcakes on a wire rack.

8. For the frosting, simmer 1 cup of champagne in a saucepan over medium heat for about 10 minutes, until reduced to 3 tablespoons. Let it cool.

9. In a mixing bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy. Add the champagne reduction and combine.

10. Frost the cooled cupcakes and garnish with an orange slice or peel for decoration.

Servings and Timing

• Servings: This recipe makes 16 cupcakes.

• Prep Time: 10 minutes

• Cook Time: 18–22 minutes

• Cooling Time: 1 hour

• Total Time: 1 hour 40 minutes

Variations

• Try Grapefruit: Swap the orange for grapefruit if you’re a fan of a more tart citrus flavor.

• Mini Cupcakes: Use a mini muffin tin and bake for 8–10 minutes to make about 40 mini mimosa cupcakes.

• Cream Cheese Frosting: Replace half of the butter with cream cheese for a tangier, creamier frosting.

Storage/Reheating

• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

• Freezing: These cupcakes freeze well for up to 3 months. Wrap them in plastic wrap and store in an airtight container. To serve, thaw in the refrigerator and bring to room temperature before serving.

FAQs

Can I use a non-sparkling wine substitute for champagne in this recipe?

Yes, you can use non-sparkling sparkling wine or cider as a substitute. The flavor will still be great without it being carbonated.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, the cupcakes are done. If it comes out wet, continue baking for a few more minutes.

Can I use bottled orange juice instead of fresh?

While fresh-squeezed orange juice is recommended for the best flavor, you can use bottled orange juice if necessary. However, it may not provide the same bright and fresh flavor.

How can I make the frosting thicker or thinner?

To make the frosting thicker, add more powdered sugar. To make it thinner, add a teaspoon of champagne at a time until you reach your desired consistency.

How should I store the cupcakes with frosting?

Store the cupcakes with frosting in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 days.

Can I freeze the cupcakes with frosting?

Yes, you can freeze the cupcakes, either frosted or unfrosted, for up to 3 months. Wrap them tightly in plastic wrap and place them in an airtight container. Thaw in the refrigerator and bring to room temperature before serving.

Can I make the champagne reduction ahead of time?

Yes, you can make the champagne reduction ahead of time and store it in the refrigerator for up to a week. Let it cool before adding it to the frosting.

Can I use margarine instead of butter in this recipe?

While margarine can be used as a substitute for butter, it may affect the texture and flavor of the cupcakes. Unsalted butter is preferred for the best results.

How long do I need to let the cupcakes cool before frosting them?

Allow the cupcakes to cool completely on a wire rack, which should take about an hour, before frosting them. This ensures the frosting won’t melt.

Can I add other flavors to the cupcakes?

Yes! You can add extracts like almond or vanilla to enhance the flavor. A touch of lemon zest would also pair wonderfully with the orange and champagne.

Conclusion

Mimosa cupcakes are the perfect way to celebrate any special occasion. With their light, airy texture and the fresh, zesty flavor of orange and champagne, these cupcakes offer a unique twist on a brunch classic. Whether you’re hosting a holiday brunch or just looking for a fun dessert, this recipe is sure to be a hit. Enjoy these fluffy, citrusy treats with a glass of bubbly on the side!