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mimosa cupcakes
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Mimosa Cupcakes

These mimosa cupcakes combine orange juice and champagne into a light cake and buttercream!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: brunch, Dessert
Cuisine: American
Keyword: boozy, cupcakes, mimosa
Servings: 12 cupcakes
Calories: 500kcal
Cost: $20

Equipment

  • hand mixer or electric mixer
  • standard muffin pan
  • 2 large mixing bowls
  • spatula
  • Whisk

Ingredients

Mimosa cupcakes

  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 oranges zest and juice
  • 1 egg
  • 4 tbsp unsalted butter melted
  • 1 cup champagne or Prosecco
  • 2 tbsp canola oil

Champagne Buttercream

  • 8 tbsp unsalted butter slightly colder than room temperature
  • ¼ cup powdered sugar
  • ¼ cup champagne
  • 1 tsp vanilla extract
  • orange slices for garnis

Instructions

Make the mimosa cupcakes

  • Preheat the oven to 375°F. Grease the muffin/cupcake pan with some olive oil or butter (or put in cupcake liners).
  • In a mixing bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt and orange zest from two oranges.
  • In another bowl, whisk together the egg, melted butter, canola oil, champagne and orange juice until well combined. Pour the wet ingredients into the dry ingredients, and mix together with a spatula until the batter is just a bit lumpy. Do not over mix.
  • Spoon the batter evenly into each cupcake cup, making sure that you don't fill past the rim. Put the pan in the oven and bake until they are springy to the touch, about 20 - 25 minutes. A knife should come out clean when inserted into a cupcake. The edges will also be a slight golden brown but the cakes should be pale in the middle. Remove from the oven and let them cool completely before frosting.

Make the champagne buttercream

  • In a large bowl, beat the unsalted butter on medium speed for 30 seconds, until the butter appears whipped. Add in the powdered sugar and beat again for 1 minute until the frosting has thickened. Add in the champagne and vanilla. Continue to beat together until smooth and fluffy. If it appears too loose or runny, add more powdered sugar. Refrigerate for 5 minutes before frosting the cupcakes to ensure that it will hold its shape.
  • Divide the frosting evenly among the cakes and spread it with a knife. Decorate each cake with more orange zest and and small orange slices if desired.