Brunch gets an upgrade with light, zesty mimosa cupcakes. These moist champagne cupcakes are brightened with fresh-squeezed orange juice and orange zest, and finished with a champagne-infused buttercream—an elegant treat for special occasions.
Brunch cupcakes are now a thing. By adding bright citrus to a champagne cupcake base, you get a mimosa-inspired dessert perfect for Easter morning, Mother’s Day, bridal showers, or New Year’s gatherings. Leftover champagne can also be used to make other boozy desserts.
Table of Contents
Why You’ll Love This Recipe
- Fun and flavorful: The bubbly cocktail notes pair with fresh orange for a bright, celebratory cake.
- Tender, fluffy texture: Champagne helps lighten the crumb while sour cream keeps the cupcakes moist.
- Perfect for occasions: Elegant enough for Mother’s Day, bridal showers, Easter, or a brunch dessert table.
Ingredient Notes
- Champagne: Use a brut champagne or dry prosecco so the cupcake isn’t overly sweet; choose a bottle you enjoy, since its flavor will come through.
- Orange juice and zest: Fresh-squeezed juice and freshly grated zest give the best, brightest citrus flavor—avoid bottled juice if possible.
- Butter: Unsalted butter at room temperature is best for both batter and frosting; add salt separately for control.
- Sour cream: Full-fat sour cream yields the best texture; plain yogurt can be used as a substitute.
- Baking soda and powder: Ensure they’re fresh so the cupcakes rise properly.
- Confectioners’ sugar: Powdered sugar sweetens and lightens the frosting.
See the recipe card below for exact ingredient amounts and measurements.
Recipe Variations
Grapefruit swap: Substitute grapefruit juice and zest for a slightly tart, elegant twist.
Garnishes: Try orange peels, candied orange, fresh berries, or gold sprinkles for a festive finish.
Mini cupcakes: Use a mini muffin pan and reduce baking to 8–10 minutes for about 40 mini cupcakes.
Cream cheese frosting: Replace 1/2 cup butter with 1/2 cup cream cheese (block-style) for a tangy champagne cream cheese frosting.
How to Make Mimosa Cupcakes
- Whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
- Combine sugar and orange zest, rubbing them together to release the oils for stronger citrus flavor.
- Beat butter with the sugar-zest mixture until light. Add eggs one at a time, then vanilla and fresh orange juice.
- Whisk sour cream together with 1/2 cup champagne; the mixture will fizz slightly.
- Alternate folding the flour mixture and the sour cream-champagne mixture into the batter, beginning and ending with flour. Do not overmix.
- Divide batter among cupcake liners, filling each about 3/4 full. Bake at 350°F (175°C) for 18–22 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- Simmer 1 cup champagne in a small saucepan over medium heat until reduced to about 3 tablespoons (≈10 minutes). Cool.
- Beat room-temperature butter until smooth, add confectioners’ sugar, and whip until fluffy. Mix in 2 tablespoons of the champagne reduction; add more, 1 teaspoon at a time, if you prefer a thinner frosting. Pipe or spread onto cooled cupcakes and garnish.
Expert Tips
Use fresh orange juice and zest: Fresh ingredients make a big difference; rubbing zest into sugar releases aromatic oils.
Make a champagne reduction: Reducing the champagne concentrates the flavor for the frosting so it’s noticeable without thinning it out too much.
Room-temperature ingredients: Bring eggs, butter, and sour cream to room temperature for a smooth, well-emulsified batter.
Weigh ingredients when possible: A kitchen scale gives consistent results; if using cups, spoon and level flour rather than packing it.
Make Ahead and Storage Tips
Make ahead: Prepare the frosting and store it covered in the refrigerator for up to 48 hours. Bring to room temperature and re-whip before using. The champagne reduction keeps up to a week in the fridge.
Store: Keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Freeze: Freeze frosted or unfrosted cupcakes for up to 3 months. Wrap individually and place in an airtight container. Thaw overnight in the refrigerator before bringing to room temperature.
Recipe FAQ
Yes. Use sparkling cider or nonalcoholic sparkling wine; remember the alcohol in the champagne is mostly cooked off during baking.
A dry champagne or prosecco pairs well with the cake’s sweetness—choose a bottle you enjoy drinking.
They’re ideal for a brunch spread—serve alongside fresh fruit, a mimosa bar, coffee, or light pastries.
Related Recipes
If you enjoy boozy desserts, try these variations next.
Homemade Rum Soaked Cake
Dark and Stormy Cupcakes
Moscato Cupcakes
Easy Red Wine Brownies
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Mimosa Cupcakes
16 cupcakes
Equipment
- Kitchen scale
- Stand mixer or hand mixer
- 12-cup muffin tin
- Medium saucepan
- Frosting bag and tip
Ingredients
Cupcakes
- 1 ¾ cups (218 g) all-purpose flour
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon (1 g) salt
- 1 cup (200 g) granulated sugar
- 2 Tablespoons (18 g) orange zest
- ½ cup (113 g / 1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 2 Tablespoons (30 ml) fresh orange juice, strained
- ⅓ cup (80 g) sour cream, room temperature
- ½ cup (120 ml) dry Champagne or prosecco
Frosting
- 1 cup (240 ml) dry Champagne or prosecco (to be simmered down)
- 1 cup (226 g / 2 sticks) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners’ sugar
Instructions
Cupcakes
- Preheat oven to 350°F. Line a cupcake pan with liners.
- Whisk together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, rub orange zest into the sugar, then beat in butter until creamy. Add eggs one at a time, then vanilla and orange juice.
- Whisk together ½ cup champagne and ⅓ cup sour cream (it will fizz).
- Add one-third of the flour mixture to the butter mixture and mix until combined. Add half the sour cream mixture and mix. Repeat, finishing with the flour. Scrape the bowl and avoid overmixing.
- Fill liners about 3/4 full and bake 18–22 minutes or until a toothpick comes out clean. Cool in the pan briefly, then transfer to a wire rack to cool completely.
Frosting
- Place 1 cup champagne in a small saucepan and simmer over medium heat until reduced to about 3 tablespoons (about 10 minutes). Cool.
- Beat butter until smooth, then add confectioners’ sugar and beat until fluffy (about 2 minutes). Mix in 2 tablespoons of the champagne reduction and combine. Add more reduction 1 teaspoon at a time if a thinner consistency is desired.
- Transfer frosting to a piping bag, frost the cooled cupcakes, and garnish with an orange peel or slice.
Notes
Fresh-squeezed orange juice yields the best flavor—avoid bottled juice.
Non-alcoholic option: Substitute sparkling cider or nonalcoholic sparkling wine; the alcohol in the cupcakes bakes off.
Storage: Store covered at room temperature for 2 days or refrigerated for 4 days.
Freezing: Freeze wrapped in plastic and placed in an airtight container for up to 3 months. Defrost in the refrigerator before bringing to room temperature.