Why You’ll Love Mimosa Cupcakes Recipe

I like this recipe because the cupcakes turn out incredibly moist with a delicate crumb and a gentle champagne flavor that isn’t overpowering. I enjoy how the orange frosting adds freshness and pairs perfectly with the cupcake base. I also appreciate that these cupcakes feel special enough for celebrations but are still straightforward to prepare at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Champagne Cupcakes
1 cup (240ml) champagne
6 tbsp (84g) unsalted butter, room temperature
3/4 cup (155g) sugar
1/4 cup (58g) sour cream
1/2 tsp vanilla extract
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp (30ml) milk

Orange Frosting
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
1 tbsp orange zest
2–3 tbsp fresh squeezed orange juice
1 tbsp champagne
Orange slices

Directions

I start by adding the champagne to a medium saucepan and cooking it over medium heat until it reduces to 1/2 cup. I make sure not to let it boil, then refrigerate it until completely cool.

I preheat the oven to 350°F (176°C) and line a cupcake pan with liners.

In a large bowl, I cream the butter and sugar together for about 3–4 minutes until light and fluffy, taking my time to build good structure.

I mix in the sour cream and vanilla extract until smooth.

I add the egg whites in two batches, mixing well after each addition and scraping down the sides as needed.

In a separate bowl, I combine the dry ingredients. In a measuring cup, I mix the milk with the cooled champagne.

I add half of the dry ingredients to the batter, then the milk mixture, and finally the remaining dry ingredients, mixing well after each step.

I fill the cupcake liners a little more than halfway and bake for 15–17 minutes, until a toothpick comes out with a few moist crumbs.

I let the cupcakes cool briefly in the pan, then transfer them to a rack to cool completely.

To make the frosting, I mix the butter and shortening until smooth, then gradually add powdered sugar, orange zest, orange juice, and champagne until the frosting reaches a smooth, pipeable consistency.

I pipe the frosting onto the cooled cupcakes and decorate with orange slices.

Servings and Timing

I usually get 12–14 cupcakes from this recipe.
Prep time is about 40 minutes, cook time is 17 minutes, and total time comes to roughly 57 minutes.

Variations

I sometimes use all butter instead of shortening for a richer frosting.
When I want extra citrus flavor, I add a bit more orange zest.
For a lighter frosting, I reduce the powdered sugar slightly and add more juice.
I occasionally decorate with candied orange peel instead of fresh slices.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Before serving refrigerated cupcakes, I let them sit at room temperature so the frosting softens.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day ahead and frost them just before serving.

Do the cupcakes taste strongly of champagne?

No, I find the flavor to be subtle and well balanced.

Why do I reduce the champagne first?

I reduce it to concentrate the flavor without adding too much liquid.

Can I skip the reduction step?

I don’t recommend it because it affects both flavor and texture.

Can I use bottled orange juice?

I prefer fresh squeezed juice for the best flavor.

What frosting tip works best?

I like using a large star tip for a bakery-style look.

Can I freeze the cupcakes?

I freeze unfrosted cupcakes and frost them after thawing.

How do I keep the cupcakes moist?

I avoid overbaking and store them in an airtight container.

Can I use whole eggs instead of egg whites?

I stick with egg whites to keep the crumb light and pale.

Are these good for celebrations?

Yes, I think they’re perfect for brunches, showers, and festive gatherings.

Conclusion

I enjoy making these Mimosa Cupcakes whenever I want a dessert that feels elegant, cheerful, and indulgent. The combination of champagne-infused cake and fresh orange frosting makes them a standout treat that always feels worth the effort.