mimosa cupcakes

Soft and fluffy mimosa cupcakes with champagne frosting. Cheers!

Fresh-Squeezed Mimosa Cupcakes

(207 grams) cake flour (spoon & leveled)

baking powder

baking soda

salt

(115 grams) unsalted butter, softened to room temperature

(200 grams) granulated sugar

vanilla extract

orange zest

(80 grams) full-fat sour cream*

Tablespoons (30 milliliters) juice

(120 milliliters) champagne (use your favorite)

(180 milliliters) champagne (use your favorite)

(2 sticks; 230 grams) unsalted butter, softened to room temperature

(480 grams) confectioners’ sugar

orange

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3 liners &#8211; this recipe makes about 15 cupcakes. Set aside.

Make the cupcakes

 Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and the vanilla. Beat on medium-high speed until combined, then beat in the orange zest and sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour the the orange juice and champagne in until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour/spoon the batter into the liners &#8211; fill only 2/3 full to avoid spilling over the sides. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting

In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners&#8217; sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed&#8211; and a pinch of salt if you&#8217;d like.

Frost cooled cupcakes. Garnish with orange slices and gold sprinkles, if desired.

Hi sally can this recipe be doubled
To make a cake? Do i need to adjust the baking powder/ soda for a larger cake? It is soo good i want to turn it into a cake also.  If double it would be 3.5 cups cake flour , 1 teaspoon BP and 1/2 Tsp BS not sure if that would be enough leavening agent. Please let me know thank you.

The cupcakes turned out great. The frosting however was WAY to sweet. Even the kids who got one wanted the frosting off. I love all of Sally’s recipes I’ve made several of them.  However this frosting was just too sweet.

These cupcakes are perfection! The cake is moist and the frosting has a nice subtle champagne flavor. These are going into regular rotation!

I haven’t made this in cupcakes yet, I jumped right into making it into a 6 inch cake.  It was refreshing and vibrant but also rich. Such a unique recipe, highly recommend!

I made these mimosa cupcakes this weekend and they were a hit.  I made them exactly as the recipe called for, but was a little nervous when I took them out of the oven at 16 minutes and they were very dry on top.  The cupcakes were not dry inside and everyone raved about them.  Great recipe!

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Fresh-Squeezed Mimosa Cupcakes

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