These Mimosa Cupcakes are an orange-infused champagne cupcake made with cake mix! They are soaked in champagne syrup and topped with an orange cream frosting.
Easy New Years Eve Dessert
There’s something about champagne desserts I just can’t get enough of. It’s my go-to.
These orange-infused champagne cupcakes are one of my favorites! They’re super quick and easy to make thanks to cake mix base, infused with orange flavor from a sweet champagne glaze, and topped off with orange cream frosting. They’re also extra light and fluffy thanks to the carbonation of the champagne!
The best part? These cupcakes are acceptable anytime! I love serving these as dessert for brunch alongside actual mimosas and a delicious brunch spread.
Love champagne desserts? Check out my no-bake champagne cheesecake or my strawberry rosé cupcakes!
Ingredients List
These orange champagne cupcakes are made up of three components: the cupcakes, the glaze, and the frosting! While this list of ingredients may look long, it’s actually quite simple!
For the Cupcakes
- White Cake Mix – I used Betty Crocker but any white cake mix will work.
- Egg Whites – keep the cupcakes light and fluffy.
- Champagne – Prosecco will work as well.
- Vegetable Oil
- Orange Juice and Orange Zest
- Vanilla Extract
For the Glaze
- Unsalted Butter
- Water
- Granulated Sugar
- Champagne
For the Frosting
- Unsalted Butter and Cream Cheese – the base for the frosting. Be sure to bring both ingredients to room temperature so they incorporate smoothly into the frosting.
- Powdered Sugar
- Orange Juice and Orange Zest
- Champagne
- Orange Juice
- Strawberries – optional, for garnish.
How to Make Champagne Cupcakes with Cake Mix
Since these champagne cupcakes are made with cake mix, they’re super quick and easy to throw together!
Make the Cupcakes
Make the batter: In a bowl, combine cake mix, egg whites, champagne, oil, orange juice, vanilla, and orange zest. Mix until well combined.
Portion and bake: Fill a lined cupcake pan with the batter. Fill the liners about 2/3 full and divide the batter evenly. Bake in an oven preheated to 350ºF for 14-16 minutes.
Make the Glaze:
Heat the ingredients: First melt butter in a saucepan, then stir in sugar and water. Bring to a boil, stirring constantly, until bubbly and thick. Remove from heat, add in champagne, and stir until smooth.
Glaze the cupcakes: Poke holes in the top of each cupcake with a toothpick. Dip the top of each cupcake in the glaze. Use the handle end of a wooden spoon to poke a larger hole in the center of each cupcake, then use a small spoon to fill that with more glaze.
Make the Frosting:
Beat the butter and cream cheese: In the mixing bowl, beat the butter until smooth then add in cream cheese and beat for several minutes until the two are well combined.
Add remaining ingredients: Slowly add in the powdered sugar 1-2 cups at a time followed by the orange zest, champagne, and orange juice. Finish beating all the ingredients together for a couple of minutes.
Decorate the cupcakes: Pipe the frosting onto the cupcakes, top with sliced strawberries, then refrigerate or serve immediately.
Why Use Cake Mix for Cupcakes
Primarily, ease. Cake mix contains flour, sugar, and a leavening agent so the ingredients you have to add yourself are pretty minimal. It’s quick and easy without being too intimidating.
If you’d prefer to make champagne cupcakes completely from scratch, check out my homemade champagne cupcakes recipe!
Are Champagne Cupcakes Alcoholic?
Champagne cupcakes are a little bit alcoholic! While some of the alcohol cooks out in the cupcakes, the glaze and the frosting both also contain champagne so they have some alcohol content.
Tips for Making Champagne Cupcakes
- Cool completely. Make sure the cupcakes are cooled before adding the glaze and frosting. If you add the other components too soon, the texture will be affected and the frosting will melt.
- Use the handle end of a wooden spoon to poke the center hole in the cupcake. This is the perfect size!
- Use room temperature ingredients for the frosting. Softened butter and cream cheese incorporate better so you don’t end up with lumps.
How to Store Finished Cupcakes
Once the frosting is added, these cupcakes must be kept in the refrigerator. They will keep for anywhere from 2-4 days. These are best if served at room temperature, so you can remove them from the refrigerator about 30 minutes before serving.
How to Freeze
I recommend freezing these cupcakes unfrosted and without the glaze. To freeze, cool completely, then flash freeze on a baking sheet for 15 minutes. Once the cupcakes are solid, transfer them to an airtight container and freeze for up to 3 months. When you’re ready to serve, thaw at room temperature, then add the glaze and the frosting!
Print
Easy Mimosa Cupcakes
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 16 cupcakes
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Description
Orange-infused champagne cupcakes soaked in champagne syrup and topped with an orange cream frosting.
Ingredients
For the Cupcakes:
- 1 box (15oz) white cake mix (I used Betty Crocker)
- 3 large egg whites
- 1 cup champagne
- 1/3 cup vegetable oil
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 large orange, zested
For the Glaze:
- 4 tablespoons unsalted butter
- 2 tablespoons Water
- ½ cup granulated sugar
- ¼ cup champagne
For the Frosting:
- 1 cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 4 cups powdered sugar
- 1 large orange, zested
- 2 tablespoons champagne
- 1 tablespoon orange juice
- 8 Strawberries for garnish (optional)
Instructions
For the Cupcakes:
- Preheat the oven to 350°F and line a cupcake pan with 16 cupcake liners.
- In a large mixing bowl, combine all the ingredients: cake mix, egg whites, champagne, oil, orange juice, vanilla extract and orange zest.
- Beat all of the ingredients until they are well blended. Fill the cupcake liners about 2/3 full, dividing the batter evenly.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcake is done. Allow the cupcakes to cool.
For the Glaze:
- Melt the butter over medium heat in a saucepan.
- Stir in water and sugar, bring to a boil and boil for 5 minutes on medium-high while stirring constantly. Mixture will become bubbly and thick.
- Remove from heat and stir in champagne, continue to mix till smooth.
- Start by poking holes in the top of the cupcakes with a toothpick.
- Then dip the top of each cupcake in the glaze.
- Next, use a wooden spoon or small dowel and poke a medium-sized hole in the middle of the cupcake.
- Use a small spoon or teaspoon to pour some of the glaze into the middle of the cupcake, until the glaze is gone.
For the Frosting:
- Allow the butter and cream cheese to soften to room temperature.
- First beat the butter for 3-4 minutes until it’s lightened in color.
- Then add the cream cheese and beat it together with the butter until the two are well blended.
- Add the first two cups of powdered sugar and beat at a low speed until it starts to incorporate. Then add the remaining powdered sugar. The frosting will start to thicken.
- Zest the orange into the frosting and then add the champagne. Slowly beat the champagne into the frosting until it is incorporated.
- Finally, and the orange juice (squeezed from the orange) and continue beating the frosting for another 2 minutes or so until it’s light and fluffy.
- Pipe the frosting on the cupcakes using an open round tip. Slice the strawberries in half and place on the frosting. The cupcakes must be refrigerated once they are frosted.
hello ..thank u so much for the recipe my cakes taste good ?