Mimosa Cupcakes

Mimosa Cupcakes – All of your favorite mimosa flavors in a cupcake! A fluffy orange champagne cupcake topped with a light buttercream frosting!

So in case you missed my Snickerdoodle Cupcakes this week, never fear! I have more cupcakes! So these are perfect for any champagne lovers out there so grab a glass and dig in! These cupcakes have a fluffy orange champagne cupcake base and are topped with a champagne buttercream and orange zest.  What could be better, right? I made these for a party a few weeks back and they were such a hit! I just love the pop of color from the orange curls on top! I had wanted to make candied orange curls for the top but completely ran out of time but I was happy with how these turned out!

Mimosa Cupcakes



  • 1 3/4 cups cake flour
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup unsalted butter (softened)
  • 3 egg whites
  • 1/3 cup sour cream
  • 1/2 cup champagne
  • 2 tbsp fresh-squeezed orange juice
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • Pinch of salt


  • 3/4 cup champagne
  • 1 cup unsalted butter (softened)
  • 4 cups confectioners’ sugar
  • 1 tsp fresh-squeezed orange juice
  • 1/4 tsp vanilla extract

Topping (optional)

  • 2 tbsp orange zest


  1. Cupcakes
    1. Preheat oven to 350°F and line muffin tin with cupcake liners.  Set aside.
    2. In a large mixing bowl, combine flour, baking soda, baking powder, and salt.  Stir and then set aside.
    3. In a separate mixing bowl, combine butter, champagne, sugar, orange juice, orange zest, vanilla, and sour cream.  Mix well.
    4. In another mixing bowl, beat egg whites with a hand mixer well until hard peaks form.  Fold in the liquids until combined.  Do not over mix.
    5. Slowly fold in dry ingredients into wet ingredients.
    6. Once batter is well combined, scoop into lined muffin tins.  Bake for 19-21 minutes.
    7. Let cool before frosting.


    1. In a small saucepan, bring champagne to a boil.  Once champagne is boiling, let simmer for 5-6 minutes.  Remove from heat and let cool completely.  If the champagne does not cool to either room temperature or colder, it will melt the frosting.
    2. In a mixing bowl, beat butter until smooth using a hand mixer or stand mixer.  Slowly add in confectioners’ sugar, orange juice, champagne and vanilla.  Continue to mix until light and creamy.
    3. Transfer to a large piping bag fitted with an extra large tip to frost cupcakes.  (optional)
    4. Top with a pinch of orange zest.  (optional)

Adapted from Sally’s Baking Addiction

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