Description
Festive and elegant Mimosa Cupcakes made with subtly champagne-infused cake and topped with bright, fresh orange frosting for a celebratory dessert.
Ingredients
Scale
- 1 cup (240ml) champagne
- 6 tablespoons (84g) unsalted butter, room temperature
- 3/4 cup (155g) granulated sugar
- 1/4 cup (58g) sour cream
- 1/2 teaspoon vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons (30ml) milk
- 1/2 cup butter (for frosting)
- 1/2 cup shortening
- 4 cups powdered sugar
- 1 tablespoon orange zest
- 2–3 tablespoons fresh-squeezed orange juice
- 1 tablespoon champagne (for frosting)
- Orange slices, for garnish
Instructions
- Add the champagne to a saucepan and cook over medium heat until reduced to 1/2 cup. Do not boil. Refrigerate until completely cooled.
- Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.
- Cream the butter and sugar together for 3–4 minutes until light and fluffy.
- Mix in the sour cream and vanilla extract until smooth.
- Add the egg whites in two additions, mixing well and scraping down the bowl as needed.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine the milk with the cooled champagne.
- Add half of the dry ingredients to the batter, then the milk mixture, then the remaining dry ingredients, mixing after each addition.
- Fill cupcake liners slightly more than halfway and bake for 15–17 minutes, until a toothpick comes out with a few moist crumbs.
- Cool cupcakes briefly in the pan, then transfer to a rack to cool completely.
- For the frosting, beat butter and shortening until smooth. Gradually add powdered sugar, orange zest, orange juice, and champagne until smooth and pipeable.
- Pipe frosting onto cooled cupcakes and decorate with orange slices.
Notes
- Ensure the champagne is fully cooled before adding to the batter.
- Store cupcakes in an airtight container for up to three days.
- Use fresh oranges for the best flavor in frosting.
- Prep Time: 20 minutes
- Cook Time: 15–17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg