Mimosa Cupcakes: Celebrate Brunch with a Citrus Delight
Mimosa Cupcakes combine the sweetness of cake with zesty orange and bubbly Champagne, making them perfect for brunch celebrations.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- - Piping bag
Ingredients
For the Cupcakes
- 1 box Vanilla Cake Mix Choose your favorite brand
- 1 1/4 cups Champagne Divided, any dry or semi-dry works
- 1/3 cup Vegetable Oil Can substitute with melted coconut oil
- 3 large Eggs Room temperature for better rise
- 2 tsp Orange Zest Divided, fresh zest maximizes flavor
For the Frosting
- 1 cup Butter Softened and at room temperature
- 4 cups Powdered Sugar Adjust to taste for sweetness
- 1 tsp Vanilla Extract Opt for pure for robust flavor
- 1 pinch Kosher Salt Avoid fine salt
- 2 tsp Orange Zest Remaining for extra flavor
For Decoration
- Gold Sanding Sugar Optional decorative topping
- Orange Wedges For garnish
Instructions
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the vanilla cake mix, 1 cup of Champagne, vegetable oil, eggs, and 1 teaspoon of orange zest. Mix until smooth, about 2-3 minutes.
- Pour the batter into cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Once baked, let cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Decorate
- In a separate bowl, beat softened butter until creamy. Gradually add powdered sugar, remaining 1/4 cup of Champagne, vanilla, pinch of salt, and remaining orange zest. Beat until fluffy, about 3-5 minutes.
- Frost cooled cupcakes using a piping bag or knife. Sprinkle with gold sanding sugar and garnish with orange wedges.
- Optional: Drizzle extra Champagne over frosted cupcakes for a special touch!
Notes
Enjoy these cupcakes fresh with coffee or your favorite cocktails. Store un-frosted in an airtight container for up to 3 days.