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Light and fluffy Mimosa Cupcakes infused with fresh orange juice, orange zest, and champagne, topped with a creamy champagne cream cheese buttercream frosting. Perfect for brunch or special celebrations.

Ingredients

Scale
  • 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
  • 2 teaspoons vanilla extract
  • 1/4 cup (50 grams) oil (canola or vegetable)
  • 1 cup (228 grams) champagne or Prosecco
  • 1/3 cup (74 grams) water
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 cup (114 grams) champagne or Prosecco (for syrup)
  • 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 (for frosting)
  • 1 teaspoon fresh orange juice (for frosting)

Instructions

  1. Bring butter, egg whites, sour cream, and orange juice to room temperature (about 30 minutes).
  2. Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners; lightly spray with nonstick baking spray.
  3. Sift together all-purpose flour, baking powder, baking soda, and salt in a large bowl.
  4. Beat softened butter on medium speed until creamy, about 1 minute.
  5. Slowly add granulated sugar to the butter and beat until light, fluffy, and pale, about 2 minutes, scraping the bowl as needed.
  6. Reduce mixer speed to low and add the lightly beaten egg whites slowly, scraping the bowl after each addition.
  7. In a spouted measuring cup, whisk together orange zest, sour cream, orange juice, vanilla extract, and oil until smooth.
  8. On low speed, add the dry flour mixture to the butter mixture in three parts, alternating with the sour cream mixture in two parts, starting and ending with the flour; mix gently until just combined (a few streaks of flour are okay).
  9. Slowly pour in the champagne and mix just until combined.
  10. Spoon batter evenly into liners, filling each about 3/4 full.
  11. Bake one tray at a time for 18–20 minutes until tops are domed, lightly golden, and a toothpick comes out clean; remove from oven.
  12. Let cupcakes rest in their pans on a cooling rack for 10 minutes.
  13. While cupcakes rest, heat water and granulated sugar over medium in a saucepan, stirring until sugar dissolves and mixture simmers.
  14. Remove from heat and stir in champagne; pour syrup into a heatproof bowl and let cool slightly.
  15. Use a toothpick or skewer to poke holes all over cupcake tops, then brush cooled champagne syrup generously over each cupcake to soak in.
  16. Set cupcakes aside to cool completely before frosting.
  17. Beat softened butter and very soft cream cheese together on medium speed until silky and smooth.
  18. Lower mixer speed and gradually add sifted confectioners’ sugar; beat until light and fluffy, about 2 minutes.
  19. Add salt, then pour in champagne and fresh orange juice; beat until smooth. Adjust consistency by adding a teaspoon of champagne or juice to thin or more sugar to thicken.
  20. Pipe or spread frosting onto completely cooled cupcakes and garnish with orange zest or a small orange slice if desired.

Notes

Use Prosecco or sparkling Cava as alternatives to champagne., For a non-alcoholic version, substitute with quality non-alcoholic sparkling wine or sparkling white grape juice., Adding orange curd in the center after baking offers an extra citrusy surprise., Replace half the all-purpose flour with cake flour for a softer crumb., For enhanced flavor, replace some champagne in the frosting with Grand Marnier or orange liqueur., For mini cupcakes, reduce baking time to 8–12 minutes and adjust filling accordingly., Keep ingredients at room temperature before mixing for a tender crumb., Do not overmix batter after adding dry ingredients to avoid toughness., Bake one tray at a time to maintain steady oven temperature., Sift powdered sugar before adding to frosting for smooth texture., Store frosted cupcakes refrigerated up to 3–4 days; bring to room temperature 20–30 minutes before serving., Freeze unfrosted cupcakes for 2–3 months; thaw in fridge overnight or at room temperature 1–2 hours before frosting., Champagne buttercream can be made ahead and refrigerated up to 5 days; whip before use.

Nutrition

Find it online: https://gingerbaking.com/how-to-make-mimosa-cupcakes-baker-by-nature/