Mimosa Cupcakes

By lihui

18 Person

80 Minutes

0 Calories

Saturdays don't really begin until the mimosas have been made and now they won't end until a mimosa cupcake has been eaten for dessert. These are a great way to finish off an opened bottle of champagne if you ever have any leftover that is! This is a perfect recipe for a new cook who loves dessert!

Ingredients

Orange wedges, for garnish
Gold sanding sugar
Pinch kosher salt
1 tsp. Pure vanilla extract
4 c. Powdered sugar
1 c. Butter, softened
2 tsp. Orange zest, divided
3 Large eggs
1/3 c. Vegetable oil
1 1/4 c. Champagne, divided
1 box Vanilla cake mix

Method

01

Preheat oven to 350℉ and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, eggs, and 1 teaspoon orange zest. Bake according to package directions. Let cool completely before frosting.
02

Meanwhile, make champagne frosting: In a large bowl, using a hand mixer beat butter until light and fluffy. Add 3 cups powdered sugar and beat until no lumps remain. Add remaining 1/4 cup champagne, vanilla, remaining teaspoon orange zest, and a pinch of salt and beat until combined. Add remaining 1 cup powdered sugar and beat until light and fluffy.
03

Frost cooled cupcakes with an offset and garnish with gold sanding sugar and orange wedges.

Related Tags

Dessert Recipes

Cupcake Recipes

Cake Recipes

Mimosa Cupcakes

4.1

( By lihui )

01 Information

Grade easy
Serving 18 servings
Prep Time 10 Mins
Total Time 80 Mins

02 Ingredients

Orange wedges, for garnish

Gold sanding sugar

Pinch kosher salt

1 tsp. Pure vanilla extract

4 c. Powdered sugar

1 c. Butter, softened

2 tsp. Orange zest, divided

3 Large eggs

1/3 c. Vegetable oil

1 1/4 c. Champagne, divided

1 box Vanilla cake mix

03 Method

Step 1

Preheat oven to 350℉ and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, eggs, and 1 teaspoon orange zest. Bake according to package directions. Let cool completely before frosting.

Step 2

Meanwhile, make champagne frosting: In a large bowl, using a hand mixer beat butter until light and fluffy. Add 3 cups powdered sugar and beat until no lumps remain. Add remaining 1/4 cup champagne, vanilla, remaining teaspoon orange zest, and a pinch of salt and beat until combined. Add remaining 1 cup powdered sugar and beat until light and fluffy.

Step 3

Frost cooled cupcakes with an offset and garnish with gold sanding sugar and orange wedges.

04 Author