How to Make Mimosa Cupcakes
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Excellent
How to Make Mimosa Cupcakes
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Mimosa Cupcakes combine tender, moist cupcakes flavored with orange zest, juice, and champagne, soaked with a champagne syrup, then topped with a creamy champagne frosting. This layered preparation yields cupcakes with a delicate citrus and bubbly wine flavor that reflects the celebratory mimosa cocktail in a baked dessert.
Description
The cupcakes are made with a well-aerated batter containing all-purpose flour, baking powder, baking soda, and salt, along with butter, sugar, and lightly beaten egg whites for lightness. Orange zest and juice add fresh citrus notes, while sour cream and oil contribute tenderness and moisture. Champagne or Prosecco integrated into the batter provides a subtle, fruity brightness. Once baked, the cupcakes are soaked with a simple syrup made from water, sugar, and champagne, which adds moisture and enhances the champagne flavor. The frosting blends very soft cream cheese and butter with sifted confectioners' sugar, salt, champagne, and orange juice for a smooth, tangy, and slightly boozy finish.
Mimosa Cupcakes work well for celebrations or brunch, evoking the flavor of the classic champagne-orange cocktail in a rich, soft dessert. The soaking syrup ensures moistness, and the frosting adds richness with a hint of citrus and champagne taste.
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Ingredients
For the Mimosa Cupcakes:
- 3 and 1/4 cups all-purpose flour 390 grams
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter 227 grams, unsalted, softened to room temperature
- 1 granulated sugar 1/2 cups (298 grams
- 6 egg large, white, lightly beaten until foamy
- 3 teaspoon orange zest, finely grated
- 1/2 cup sour cream 113 grams
- 1/4 cup orange juice 65 grams, freshly squeezed; store-bought will work in a pinch
- 2 teaspoons vanilla extract
- 1/4 cup canola oil or vegetable oil
- 1 cup champagne or Prosecco
For the Champagne Soaking Syrup:
- 1/3 cup water
- 1/4 cup granulated sugar 50 grams
- 1/2 cup champagne or Prosecco
For the Champagne Frosting:
- 8 ounces cream cheese VERY soft
- 1/2 unsalted butter VERY soft
- 3 and 1/2 cups confectioners' sugar sifted
- 1/4 teaspoon salt
- 2 Tablespoons champagne or Prosecco
- 1 teaspoon orange juice fresh
Instructions
For the Mimosa Cupcakes:
- Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with paper cupcake liners, spray lightly with nonstick spray and set aside until needed.
- In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside until needed.
- Beat the butter, in the bowl of a stand mixer fitted with the paddle attachment or in large bowl and using a handheld electric mixer, until smooth and creamy, about 1 minute. Add in the sugar, a little bit at a time, and beat smooth. Once all of the sugar has been added, increase speed to medium-high and beat until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
- Reduce speed to low. Add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Turn mixer off.
- In a spouted measuring cup, whisk together the orange zest, sour cream, orange juice, vanilla extract, and oil. Whisk until well combined.
- With mixer on the lowest speed, add the flour in three additions, alternating with the sour cream mixture in two additions, beginning and ended with the flour, mixing until just combined.
- Slowly pour in the champagne and mix until just combined.
- Divide the cupcake batter evenly among the prepared pans, filling each mold 3/4 of the way full. Bake, one tray at a time, for 18 to 20 minutes, or until the cupcakes are domed, slightly golden, and a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan, on a wire cooling rack, for 10 minutes, before removing the cupcakes from the pan and placing on a cooling rack. Brush with champagne soaking syrup and set aside to cool completely before frosting.
For the Champagne Soaking Syrup:
- Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil.
- Remove the pan from heat and stir in the champagne. Pour the syrup into a heatproof bowl and set aside to cool.
- Using a thin skewer, toothpick, or cake tester, poke holes all over the top of the cupcakes. Using a pastry brush, gently brush the the syrup on top of each cupcake, working slowly so that the cakes sops it up.
- Allow cakes to cool completely before topping with the champagne frosting.
For the Champagne Frosting:
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.
- Reduce the speed to low and gradually add in the confectioners's sugar, beating until light and fluffy, about 2 minutes.
- Add in the salt, champagne, and orange juice and beat smooth. If the consistency appears too thick, add a teaspoon of champagne or orange juice, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape.
- Pipe or spread the frosting on top of each cooled cupcake.Then top with an orange slice and orange zest, if desired.
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Overall Rating
5
18 reviews
Excellent
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