Mimosa Cupcakes (fluffy and citrusy!)
Brunch is better with mimosa cupcakes! This recipe makes fluffy and moist champagne cupcakes flavored with fresh squeezed orange juice. It’s the perfect treat to serve at special occasions!
Are brunch cupcakes a thing? Well, they are now! I added a citrusy orange flavor to my champagne cupcakes to make a delicious mimosa version. They are perfect for Easter morning, Mother’s Day brunch at home or New Year‘s celebrations! Use any leftover champagne to make these chocolate champagne truffles!
Why You’ll Love This Recipe
- Fun and flavorful! The bubbly breakfast cocktail flavors shine in this recipe. The fresh orange adds a zesty twist to my champagne cupcake recipe.
- Tender and fluffy texture. The champagne bubbles make the cake extra fluffy while the sour cream guarantees moisture.
- Perfect for special occasions. Mother’s Day, Easter, bridal showers—the options are endless when it comes to serving mimosa cupcakes!
Ingredient Notes
- Champagne: Choose a brut champagne or dry prosecco. Whatever brand you like best is preferred because that is the flavor you will taste!
- Orange juice and zest: Fresh-squeezed orange juice and zest will provide the best flavor. I do not recommend bottled OJ since it typically has added sugars.
- Butter: Use unsalted butter that is room temperature for both the cupcake batter and frosting. Different brands of salted butter have various amounts of salt added so it’s best to add salt separately.
- Sour cream: Full-fat sour cream makes a tender and moist texture. Plain yogurt is a good substitution.
- Baking soda and powder: These leavening agents help the batter rise. Check that they are fresh and not expired for the best results.
- Confectioners’ sugar: Also known as powdered sugar, this sweetens the frosting.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Try grapefruit instead. If you’re a fan of grapefruit, try it as an easy swap for the orange in this recipe.
Get creative with garnishes. Add an orange peel, candied orange, fresh berries or gold sprinkles for decoration.
Make mini cupcakes. Use a mini muffin pan and bake for 8 to 10 minutes. This will yield about 40 mini mimosa cupcakes!
Make cream cheese champagne frosting. Replace 1/2 cup butter with 1/2 cup cream cheese. Block-style is best to keep the frosting thick and creamy.
How to Make Mimosa Cupcakes
- Whisk together the dry ingredients—flour, baking soda, baking powder and salt. Set aside.
- Combine sugar and orange zest. Use your fingers to rub the two together.
- Add butter and mix until light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract and orange juice.
- In a separate bowl or measuring cup, whisk together the sour cream and champagne.
- Alternate adding the flour mixture and sour cream mixture to the batter. Begin and end with the flour mixture.
- Transfer batter to a muffin tin. Fill each cup 3/4 full. Bake at 350 F for 18 to 20 minutes. Cool completely.
- In a saucepan over medium heat, simmer the champagne into a reduction. Cook for 10 minutes until reduced to 3 tablespoons.
- Make the frosting by beating together butter and confectioners’ sugar until fluffy. Add champagne reduction and mix until combined. Frost cupcakes and serve.
Expert Tips
Use fresh orange juice and zest. This makes all the difference in flavor! Rubbing the zest with the sugar releases the oils and increases the orange flavor. Fresh orange juice also guarantees a citrusy flavor!
Make a champagne reduction for the frosting. In order to taste the champagne in the frosting, it must be simmered on the stovetop and reduced to 3 Tablespoons. This makes a reduction and creates a more concentrated flavor.
Use room temperature ingredients. This makes a more consistent batter and therefore better textured cupcakes! It’s also a lot easier to combine the ingredients when they are room temperature.
Weigh the ingredients with a kitchen scale. It’s more accurate than using measuring cups. If you don’t have a scale, measure the flour properly by spooning it into a measuring cup and leveling with a knife (don’t pack it down).
Make Ahead and Storage Tips
Make ahead the frosting and store covered in the refrigerator for up to 48 hours. Bring to room temperature and give it a few good stirs before frosting the cupcakes. You can also make ahead the champagne reduction and keep it in the refrigerator for a week.
Store cupcakes in an airtight container at room temperature for two days or in the refrigerator for 4 days.
Freeze cupcakes (frosted or unfrosted) for up to 3 months. Wrap in plastic wrap and store in an airtight container to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
Yes, sparkling cider is a good substitution. Keep in mind that the alcohol in the champagne is cooked off.
A dry champagne will complement the sweetness of the cupcakes. I prefer Moët champagne or La Marco prosecco.
It’s the perfect dessert for brunch with friends! Serve it as a treat at a mimosa bar or alongside fresh fruit and coffee.
Related Recipes
Looking for more creative ways to incorporate alcohol into dessert? Try these recipes next!
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Get the Recipe: Mimosa Cupcakes
Ingredients
Cupcakes
- 1 ¾ cups (218 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 Tablespoons orange zest
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons fresh orange juice, strained
- ⅓ cup (80 g) sour cream, room temperature
- ½ cup (120 ml) dry Champagne or prosecco
Frosting
- 1 cup (240 ml) dry Champagne or prosecco, (to be simmered down)
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners' sugar
Instructions
Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, add sugar and orange zest. Use your fingers to rub the zest into the orange (this increases the citrus flavor). Add the butter to the bowl and beat on medium-high speed until creamy. Mix in the eggs one at a time, beating well after each addition. Beat in the vanilla extract and orange juice.
- In a medium sized bowl, whisk together 1/2 cup champagne and 1/3 cup sour cream (mixture will fizz and bubble a little).
- To the bowl of butter and sugar, add one third of the flour mixture and mix just until combined. Add half the sour cream mixture and mix again. Repeat and end by mixing in the last third of the flour mixture. Scrape the bottom and sides of the bowl as needed. Do not overmix the batter.
- Fill baking cups about 3/4 full and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
- Place 1 cup of champagne in a small saucepan. Simmer over medium heat until reduced to 3 tablespoons, about 10 minutes. Transfer to a small bowl and allow to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter on medium-high speed until smooth and creamy. Mix in the powdered sugar until thick and fluffy, about 2 minutes. Add 2 Tablespoons of the champagne reduction and mix until combined. If a thinner frosting is desired, add more champagne 1 teaspoon at a time until desired consistency is reached.
- Transfer frosting to a bag fitted with desired tip. Frost cupcakes and garnish with an orange peel or slice.
