Description

Mimosa cupcakes are light, fluffy, and packed with citrusy flavor, offering a delightful combination of champagne and orange juice. Perfect for brunch or special occasions, these cupcakes are easy to make and sure to impress.

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

1 cup dry Champagne or prosecco (for frosting)

1 cup unsalted butter, room temperature (for frosting)

2 ½ cups confectioners’ sugar (for frosting)

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Instructions

Preheat the oven to 350°F (175°C). Line a cupcake pan with baking cups.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, combine the sugar and orange zest. Rub the zest into the sugar to release the oils and enhance the flavor.
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. Add the vanilla extract and orange juice.
In a separate bowl, whisk together the sour cream and champagne. It may fizz slightly, which is normal.
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.
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.
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.
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.
Frost the cooled cupcakes and garnish with an orange slice or peel for decoration.

Notes

Try swapping grapefruit for orange juice for a more tart twist on the flavor.
For mini cupcakes, use a mini muffin tin and bake for 8-10 minutes, yielding about 40 mini cupcakes.
If you prefer a creamier, tangier frosting, substitute half the butter with cream cheese.

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 60mg