Mimosa Cupcakes
Total Time: 01h 15m
Hands-on Time: 00h 55m
Makes: 12 servings
These sunny mimosa cupcakes are spiked with champagne and freshly squeezed orange juice for a great special-occasion brunch or dessert, like Easter or Mother’s Day!
Note: Total time listed does not include bringing ingredients to room temperature.
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Ingredients
- For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea or Himalayan pink salt
- 1/2 cup butter, softened to room temperature
- 3/4 cup cane sugar
- 1 tablespoon orange zest
- 1 1/2 teaspoons Simply Organic® Pure Madagascar Vanilla Extract
- 1 tablespoon orange juice
- 2 eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1/2 cup champagne
- For the Frosting:
- 3/4 cup champagne
- 1 cup butter, softened to room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 1 teaspoon orange zest
- Orange wedges, for garnish (optional)
Directions
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda and salt.
- In a large mixer bowl, combine butter, sugar and orange zest. Beat on medium speed for 2 to 3 minutes, until light and fluffy. Add vanilla and orange juice, then add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together sour cream and champagne.
- Alternate adding flour mixture and champagne mixture to butter mixture in 2 rounds, mixing just until batter comes together.
- Divide batter between cupcake tins, filling them about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
- Make the frosting: While cupcakes are baking, add champagne to a small saucepan over medium-high heat. Bring to a boil, then reduce to medium and let simmer for about 7 to 10 minutes, until mixture is reduced to 3 tablespoons. Remove from heat and let cool completely. (You may refrigerate it to speed this up.)
- In a large mixer bowl, beat butter on high for about 2 to 3 minutes until light and fluffy. Add powdered sugar in 3 additions, beating between each addition.
- Add 2 tablespoons of the reduced champagne, vanilla extract and orange zest, and continue beating until smooth and creamy. If needed, add remaining 1 tablespoon of champagne.
- Frost the cupcakes, then garnish with an orange wedge.
