You don’t have to wait until Sunday brunch to dive into these Mimosa Cupcakes.
These Mimosa Cupcakes are for everyone who wakes up on Sunday morning and craves champagne and cupcakes equally. Where my people at?
Fun fact about me: I love champagne, really any bubbly wine. I don’t discriminate.
I recently went to Las Vegas and lived off of a diet of cheap prosecco and beginner’s luck. It was divine.
Fun fact about baking: It’s really hard to get champagne flavor to come through in a cake. If you just add bubbly to the batter, most of its flavor bakes out in the oven, and you’re left with a slightly sticky and slightly dry cake. I’ve found that using a champagne syrup works way better.
It may sound fancy and intimidating, but champagne syrup is so, so easy to make. It’s equal parts your bubbly of choice and water. Bring to a boil and let simmer for 7-ish minutes. Take off the heat, throw an orange rind in for extra yum and let it cool. Done!
My recipe below makes more syrup than you’ll need for the cupcakes, but I like to have extra on hand to make some homemade cocktails. I invite you to do the same. 😀
In my humble opinion, the only way to make a bad mimosa is to add too much orange juice, so the cakes of these Mimosa Cupcakes have a generous glug of champagne syrup and a touch of orange zest. Then once the cupcakes have baked and cooled, I brush more syrup on top.
Did I mention I love champagne?
The orange really comes into play in the buttercream. I’ve tried it a few ways and found that using out-of-the-carton orange juice tastes more mimosa-y than fresh OJ. But use whichever one you have on hand.
Whoever banished mimosas to the weekend, did us wrong. So feel free to have your cake and champagne too, and enjoy these Mimosa Cupcakes any and all days of the week.
- 1 cup dry champagne
- 1 cup granulated sugar
- orange rind
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups flour
- 1 ¾ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- ¼ cup champagne syrup
- 1 tsp orange zest
- 1 cup unsalted butter, room temperature
- 5 ½ cups powdered sugar, sifted
- 1-2 Tbs orange juice
- orange slices, optional
- Combine the first three ingredients in a medium pot. Stir until sugar dissolves over medium-high heat and bring to a boil.
- Lower heat to medium and simmer for 5-7 minutes.
- Remove pot from heat, add orange rind, cover and let cool for 30 minutes.
- Transfer syrup to an airtight container and cool completely in the refrigerator.
- Preheat oven to 325F and line a cupcake tin with liners.
- Stir together flour, baking powder and salt and set aside.
- In the bowl of a stand mixer with a paddle attachment, cream together butter, sugar and orange zest until fluffy, about 3 minutes.
- Add eggs one at a time, scraping well after each addition.
- Mixing on low, add half of the flour mixture, all of the milk and syrup and finally the rest of the flour mixture. Stir until just combined.
- Evenly distribute batter into the prepared cupcake tin, filling to about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Once completely cool, generously brush tops of cupcakes with champagne syrup.
- Cream butter until smooth.
- Add powdered sugar in three additions making sure to beat well and scrape often.
- Mix in orange juice until buttercream is fluffy. If the buttercream is too soft add more powdered sugar. If too stiff, add more orange juice.
- Decorate cooled cupcakes and top with orange slices if you’re feeling fancy.