How to Make Mimosa Cupcakes – Baker by Nature

I’m thrilled to share how to make these fun and festive Mimosa Cupcakes today! They’re super light and fluffy, packed with fresh orange juice, bright orange zest, and yes — a splash of bubbly champagne! These cupcakes are one of my absolute favorites for brunch, especially around special occasions like Easter, Mother’s Day, or ringing in the New Year!

With Easter and Mother’s Day creeping up, who’s getting ready for some delicious brunch treats?

And honestly, whenever I think brunch, I instantly picture a classic mimosa — those sparkling orange cocktails just feel like a celebration!

A little while ago, I asked my Instagram followers about their top brunch picks, and guess what? Over 2,000 of you shouted out your love for a classic mimosa!

I could have easily shared a straightforward post about mixing the perfect mimosa drink.

But honestly? That felt way too simple—champagne plus orange juice, done! Instead, I wanted to turn that bubbly brunch magic into cupcakes!

So, that’s exactly what I did — I baked my bubbly mimosa flavors into these soft, festive cupcakes. And let me tell you, they’re just as amazing as they sound (maybe more!).

If you’re as much of a mimosa fan as I am, these cupcakes are going to win your heart fast. Imagine a handheld mimosa experience—the fresh orange zest and juice blend beautifully with just the right splash of champagne, woven through the batter, soaking syrup, and creamy frosting. The taste shines bright but never overwhelms. These cupcakes come out tender, light, and perfectly festive — ideal for brunch, Mother’s Day, Easter, or any celebration where you want to impress without the fuss.

Here, I’ll take you through every step to make these dreamy treats: mixing that fluffy champagne-orange cupcake batter, brushing them with a boozy soaking syrup, and finishing with a luscious champagne cream cheese frosting. Plus, I’ll offer tips for nailing a light crumb, simple ingredient swaps (hello Prosecco or no-booze options), and ideas for storing, freezing, or prepping ahead when life gets busy.

• This recipe makes roughly 24 cupcakes—perfect for sharing or saving a few for later.
• Total time from start to finish is about 1 hour and 18 minutes, including prep, bake, and cooling.
• Detailed, easy-to-follow steps cover cupcakes, soaking syrup, and that dreamy champagne buttercream frosting with cream cheese.

Why You’ll Love the Flavor

When I dreamed up this recipe, my main goal was to actually taste champagne in every delicious bite! But I wanted it to be gentle on the palate, too—no one wants cupcakes that taste like they’ve been dipped in a glass of bubbly, right?

So, here’s my little trick: champagne makes an appearance at every stage. The biggest splash goes right into the cupcake batter—you’re adding a whole cup! Then, I make a champagne soaking syrup to brush on after baking; it keeps the cupcakes moist and gives the flavor a lovely boost. Finally, the frosting gets its own dose of champagne magic. That’s champagne flavor hitting you at least three times—it’s a tasty triple threat!

I promise, you’ll definitely taste the champagne without it overpowering anything. And if you want to skip the bubbly and go for a fruit-forward cupcake instead, try these strawberry filled cupcakes, but this one celebrates those sparkling bubbles!

Ingredients for Cupcakes and Frosting

• 3 and 1/4 cups (390 grams) all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (227 grams) unsalted butter, softened to room temperature
• 1 and 1/2 cups (298 grams) granulated sugar
• 6 large egg whites, lightly beaten until foamy
• 3 teaspoons orange zest, finely grated
• 1/2 cup (113 grams) sour cream
• 1/4 cup (65 grams) freshly squeezed orange juice (store-bought works in a pinch, but fresh is best)
• 2 teaspoons vanilla extract
• 1/4 cup (50 grams) oil (canola or vegetable oil works great)
• 1 cup champagne or Prosecco (228 grams)
• 1/3 cup (74 grams) water
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (114 grams) champagne or Prosecco
• 8 ounces (227 grams) cream cheese, VERY soft
• 1/2 cup (113 grams) unsalted butter, VERY soft
• 3 and 1/2 cups (397 grams) confectioners’ sugar, sifted
• 1/4 teaspoon salt
• 2 Tablespoons champagne or Prosecco
• 1 teaspoon fresh orange juice

Baking the Cupcakes

1. First, let your butter, egg whites, sour cream, and orange juice come to room temperature—about 30 minutes should do it. This really helps everything blend smoothly later.
2. Preheat your oven to 350°F and line two 12-cup muffin tins with paper liners; give them a quick spray with baking spray so nothing sticks.
3. Sift together the flour, baking powder, baking soda, and salt in a big mixing bowl. This keeps things light and airy.

4. Beat your softened butter on medium speed until creamy, about a minute.

   

5. Slowly add your granulated sugar to the butter and beat it until the mix turns light, fluffy, and pale—about 2 minutes. Don’t forget to scrape the sides of your bowl to mix everything evenly.
6. Turn your mixer to low speed and gradually add in the lightly beaten egg whites, scraping the bowl after each addition so nothing gets missed.
7. In a measuring cup with a spout, whisk together orange zest, sour cream, orange juice, vanilla extract, and oil until smooth and creamy.

8. On low speed, add the dry flour mixture to the butter mix in three parts, alternating with the sour cream mixture in two parts, starting and ending with the flour. Mix gently until just combined—you’ll still see a few streaks of flour, and that’s okay.

   

9. Slowly pour in your champagne and mix just until everything comes together—don’t overmix or you’ll lose those lovely bubbles.
10. Divide the batter evenly into your paper liners, filling each about 3/4 full.
11. Bake one tray at a time for 18 to 20 minutes—check around 16 minutes and up to 20. They’re done when the tops are domed, lightly golden, and a toothpick inserted comes out clean. Pull them out of the oven and let the magic happen!

12. Let the cupcakes rest in their pans on a cooling rack for 10 minutes.

    

13. While those cool a bit, make your soaking syrup by heating water and granulated sugar in a saucepan over medium heat. Stir often until the sugar fully dissolves and the mix just starts to simmer.
14. Take the pan off the heat and stir in the champagne. Pour the syrup into a heatproof bowl and let it cool just a bit.
15. Use a toothpick or skewer to poke holes all over the tops of your cupcakes, then brush the cooled champagne syrup generously over each one so they soak up all that good flavor.

16. Set the cupcakes aside to cool completely before frosting.

    

17. Beat your softened butter and very soft cream cheese together on medium speed until silky smooth and creamy.
18. Turn the mixer down to low and gradually add the sifted confectioners’ sugar, beating until fluffy and light—about 2 minutes.
19. Add the salt, then pour in the champagne and fresh orange juice. Beat until the frosting is smooth and spreadable. Adjust the thickness by adding a teaspoon of champagne or orange juice if it’s too thick—or more powdered sugar if it’s too thin.

20. Pipe or gently spread the frosting on your fully cooled cupcakes. For a pretty finishing touch, sprinkle a little orange zest on top or add a tiny orange slice.

    

Pro Tips for Light, Tender Crumbs

• Bring your butter, egg whites, sour cream, and fresh orange juice to room temperature before you start. This little step helps your batter mix smoothly and results in super tender cupcakes.
• When creaming butter and sugar, don’t rush it. Take about 2 minutes to beat until light, fluffy, and pale. Scraping the bowl helps everything combine evenly. For a quick visual of properly creamed butter and sugar, see the method used in this Fluffy & Moist Coconut Cake.
• Add your egg whites slowly on low mixer speed to keep the batter airy. Same goes for adding dry and wet ingredients—slow and steady wins the race and prevents overmixing, which can make cupcakes tough.
• When mixing in the flour and sour cream, stop as soon as it’s mostly combined—even if you see tiny streaks of flour. Overmixing develops gluten and leads to a heavier texture.
• Pour champagne in slowly at the end and mix just enough to bring everything together. That gentle touch keeps bubbles in the batter.
• Bake one pan at a time, if possible, to maintain steady oven heat. Watch for domed, golden tops and pass the toothpick test at 16–20 minutes.
• For the soaking syrup, dissolve sugar gently over medium heat, then remove from heat before adding champagne. This keeps flavors bright and avoids boiling off too much alcohol or burning the sugar.
• Sift your powdered sugar before adding to the frosting, and add it gradually for perfect texture. Thin frosting with small amounts of champagne or orange juice; thicken it by adding more powdered sugar.
• Since the frosting has cream cheese, keep frosted cupcakes in the fridge. For more pointers on handling and storing cream cheese frosting, see these Carrot Cake Cupcakes. Let them come to room temperature for 20 to 30 minutes before serving for the best flavor and texture.

Flavor Swaps and Add-Ins

• Swap out champagne for Prosecco or sparkling Cava if that’s what you have on hand—both add lovely, similar bubbles and flavor.
• Looking for an alcohol-free version? Use a high-quality sparkling white grape juice or non-alcoholic sparkling wine. The mimosa flavor will be milder but still tasty.
• For a citrusy surprise, add a spoonful of orange curd right into the center of each cupcake after baking, and finish with a spoonful of macerated strawberries on top.
• Want an even softer crumb? Substitute half the all-purpose flour with cake flour—it’s a simple trick that works wonders.
• Jazz up the frosting by swapping a tablespoon or two of champagne for Grand Marnier or your favorite orange liqueur. It amps up the festive vibe.
• Trying mini cupcakes? Just reduce the baking time to about 8 to 12 minutes and adjust the syrup and frosting amounts accordingly.

Storing and Freezing Your Cupcakes

Since this frosting has cream cheese and butter (like the one on our Moist & Easy Carrot Cake with Cream Cheese Frosting), it’s best to keep frosted cupcakes in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to serve, bring them back to room temperature for 20 to 30 minutes to soften the frosting perfectly.

Unfrosted cupcakes that have been soaked and cooled can also be stored for 3 to 4 days in a sealed container in the fridge. Plus, they freeze well for 2 to 3 months. To freeze, place cupcakes on a baking sheet and pop them in the freezer for 30 to 60 minutes to firm up. Then wrap each one tightly in plastic wrap and place them in a freezer bag or airtight container.

To thaw frozen cupcakes, leave them in the fridge overnight or let them sit at room temperature for 1 to 2 hours. Add frosting right before serving. You can even freeze the cupcakes without syrup—just add syrup and frosting once they thaw.

The champagne buttercream frosting can be made in advance and stored in the refrigerator for up to 5 days, similar to the buttercream used on these Tasty Rainbow Buttercream Easter Cupcakes. Before using, bring it to room temperature and whip it again briefly to freshen it up. Just a quick reminder—don’t let frosted cupcakes sit out too long because of the cream cheese.

Answers to Common Questions

Q: Will I really taste the alcohol in these cupcakes? A: Yes! Since the champagne is layered three ways—in the batter, soaking syrup, and frosting—you’ll get a lovely, subtle champagne flavor. Some alcohol does bake off, but the syrup and frosting keep that bubbly essence alive, so the cupcakes do have a little bit of alcohol in them.

Q: Can I use whole eggs instead of just egg whites? A: You can, but the texture will change slightly. Egg whites help keep the cupcakes light and airy, while whole eggs make them denser and richer. If you want to try whole eggs, start with three large ones and expect a different crumb and color.

Q: Do I have to use real champagne? A: Not at all! Prosecco, Cava, or other dry sparkling wines work beautifully too. For an alcohol-free version, use a non-alcoholic sparkling wine or sparkling white grape juice—the flavors will be softer but still yummy.

Q: What if my frosting is too runny or too stiff? A: If it’s too thin, add sifted powdered sugar a little at a time or chill the frosting briefly and rewhip. If it’s too thick, gently stir in a teaspoon of champagne or fresh orange juice at a time until you get the right consistency.

Q: Can I make these cupcakes ahead of time for a party? A: Absolutely! Bake the cupcakes, prepare the soaking syrup and frosting ahead. Then, on party day, brush on the syrup and frost for the freshest results. You can also freeze unfrosted cupcakes and finish decorating after thawing. Planning a brunch spread? Consider these Breakfast Cupcakes for another crowd-pleasing option.

Q: How do I avoid flat or sunken cupcakes? A: Don’t overmix after adding the dry ingredients. Keep your ingredients at room temp, and don’t open the oven door in the early baking minutes. Also, be sure to fill the cupcake liners about 3/4 full as the recipe says, so they get that perfect rise.