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These Mimosa cupcakes are an orange infused champagne cupcake made with a cake mix. Then they are soaked in champagne syrup and topped with an orange cream frosting.

Easy Mimosa Cupcakes

  • Author: Julianne Bayer
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Total Time: 24 minutes
  • Yield: 16 cupcakes

Ingredients

  • For the cupcake
  • 1 box 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
  • 2 sticks (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

Instructions

  1. For the cupcake: Preheat the oven to 350°F and line a cupcake pan with 16 cupcake liners.
  2. In a large mixing bowl, combine all the ingredients: cake mix, egg whites, champagne, oil, orange juice, vanilla extract and orange zest.
  3. Beat all of the ingredients until they are well blended. Fill the cupcake liners about 2/3 full, dividing the batter evenly.
  4. 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.
  5. For the glaze: Melt the butter over medium heat in a saucepan.
  6. 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.
  7. Remove from heat and stir in champagne, continue to mix till smooth.
  8. Start by poking holes in the top of the cupcakes with a toothpick.
  9. Then dip the top of each cupcake in the glaze.
  10. Next, use a wooden spoon or small dowel and poke a medium-sized hole in the middle of the cupcake.
  11. Use a small spoon or teaspoon to pour some of the glaze into the middle of the cupcake, until the glaze is gone.
  12. For the frosting: Allow the butter and cream cheese to soften to room temperature.
  13. First beat the butter for 3-4 minutes until it’s lightened in color.
  14. Then add the cream cheese and beat it together with the butter until the two are well blended.
  15. 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.
  16. Zest the orange into the frosting and then add the champagne. Slowly beat the champagne into the frosting until it is incorporated.
  17. 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.
  18. 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.
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