Mimosa Cupcakes: Sweet Citrus Bliss for Your Brunch Table
Delight in these Mimosa Cupcakes that combine the flavors of orange and Champagne for the perfect brunch treat.
Equipment
- Muffin tin
- Mixing bowl
- Electric mixer
- Measuring cups
- Measuring spoons
Ingredients
For the Batter
- 1 box Vanilla Cake Mix Acts as the base for the cupcakes
- 1 cup Champagne Divided
- 1/2 cup Vegetable Oil Can substitute with melted butter
- 3 large Eggs Essential for binding and structure
- 1 tablespoon Orange Zest Divided
For the Frosting
- 2 sticks Butter, softened Creates a creamy rich frosting
- 3 cups Powdered Sugar Adjust based on sweetness preference
- 1 teaspoon Pure Vanilla Extract Adds depth of flavor
- 1 pinch Kosher Salt Balances sweetness
For Decoration
- 1 cup Gold Sanding Sugar For festive touch
- 12 wedges Orange Wedges For garnish
Instructions
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the cake mix, 1 cup of Champagne, vegetable oil, eggs, and half of the orange zest. Stir until just combined.
- Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
- For the frosting, cream the softened butter; gradually add powdered sugar, remaining Champagne, orange zest, vanilla, and salt to achieve desired consistency.
- Frost cooled cupcakes, sprinkle with gold sanding sugar, and garnish with an orange wedge.
Notes
Use chilled Champagne for better flavor. Avoid overmixing to keep cupcakes fluffy.