Mimosa Cupcakes That Spark Joy at Every Celebration
Enjoy delightful Mimosa Cupcakes infused with champagne and orange juice, perfect for any celebration.
Equipment
- Muffin tin
- - Mixing bowls
- - Mixer
- - Measuring cups
- - Measuring spoons
Ingredients
For the Batter
- 1 1/4 cups Champagne divided
- 1 box Vanilla Cake Mix convenient base
- 1/3 cup Vegetable Oil or melted coconut oil
- 3 large Eggs room temperature
- 2 tsp Orange Zest divided
For the Frosting
- 1 cup Butter softened
- 4 cups Powdered Sugar adjust to taste
- 1 tsp Pure Vanilla Extract or almond extract
- 1 pinch Kosher Salt
For the Topping
- Gold Sanding Sugar optional garnish
- Orange Wedges for garnish
Instructions
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the vanilla cake mix with 1 cup Champagne, vegetable oil, eggs, and half of the orange zest. Stir until well blended.
- Pour batter into the lined muffin cups, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
Frosting and Serving
- Beat softened butter until creamy. Gradually add powdered sugar, remaining orange zest, and vanilla. Mix until light and fluffy.
- Frost cooled cupcakes generously with orange buttercream, sprinkle with gold sanding sugar, and add an orange wedge on top.
Notes
For best results, ensure that eggs are at room temperature and cupcakes are fully cooled before frosting.