Description
Light, fluffy Fresh-Squeezed Mimosa Cupcakes bursting with orange and champagne flavor, topped with a shimmering champagne frosting. Perfect for celebrations and brunch.
Ingredients
Scale
- 1 and 3/4 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 large egg whites
- 1 teaspoon pure vanilla extract
- 1 and 1/2 tablespoons orange zest
- 1/3 cup full-fat sour cream
- 2 tablespoons juice from a Valencia orange
- 1/2 cup champagne
- For frosting:
- 3/4 cup champagne
- 1 cup unsalted butter, softened to room temperature
- 4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract (for frosting)
- Optional: orange slices and gold sprinkles for garnish
Instructions
- Preheat oven to 350°F (177°C) and line muffin pans with cupcake liners (15 liners total).
- Whisk together cake flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat softened butter on high speed until smooth, about 1-2 minutes. Add sugar and beat 2 more minutes.
- Add egg whites and vanilla extract; beat until combined. Mix in orange zest and sour cream.
- Gradually add dry ingredients on low speed, mixing gently to combine. Slowly add orange juice and champagne; mix until just combined.
- Fill cupcake liners about 2/3 full with batter. Bake 18-21 minutes until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
- To make frosting: boil champagne in saucepan, reduce heat and simmer until reduced to 1/4 cup. Let cool.
- Beat softened butter until creamy. Gradually add confectioners’ sugar, mixing on low then high speed until fluffy.
- Add cooled reduced champagne and vanilla extract; mix until smooth. Adjust consistency with more champagne if needed.
- Frost cooled cupcakes using piping bag or knife.
- Optionally garnish with orange slices and gold sprinkles.
Notes
- Do not overmix batter to keep cupcakes light and fluffy.
- Use room temperature ingredients for best texture.
- Allow cupcakes to cool fully before frosting to prevent melting.
- Reduce champagne slowly to intensify flavor without bitterness.
- Store frosted cupcakes in airtight container at room temperature up to 3 days or refrigerate if warm.
- Freeze unfrosted cupcakes wrapped tightly for up to 3 months.
- Brush cooled cupcakes with extra champagne or orange juice for added moisture if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Fresh-Squeezed Mimosa Cupcakes, champagne cupcakes, orange cupcakes, brunch cupcakes, celebration desserts