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Mimosa Cupcakes with Champagne Frosting

These cupcakes will be your go-to for every New Year's Eve Party. You can enjoy them with your glass of mimosa for brunch and when popping champagne for dessert.

Serves 12
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
455 calories per serving


> 1 1/2 cups (3 sticks) unsalted butter, room temperature and divided
> 1 (16.2 oz) box white cake mix
> 2 large eggs
> 1 cup freshly squeezed orange juice
> 1 tbsp orange zest
> 3/4 cup champagne, sparkling wine, or sparkling apple juice, divided
> 4 cups confectioners' sugar
> 1 tsp vanilla extract
> Gold sprinkles and/or gold edible glitter (optional)


Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners. Add ½ cup butter (1 stick) to microwave-safe small bowl and microwave until melted.
In a large bowl, using a hand mixer or stand mixer on low speed, combine the melted butter, cake mix, eggs, orange juice, and orange zest. Divide batter among cupcake liners. Bake 18–20 min., until a toothpick inserted in center comes out clean. Let cupcakes cool completely. Transfer cupcakes to a wire rack and let cool completely.
Meanwhile, to a small heavy-duty pot, add the champagne. Heat to a boil on medium-high. Reduce heat slightly and let cook down 8–10 min., until champagne has reduced to about ¼ cup. Remove from heat and cool completely.
Meanwhile, using a hand mixer or stand mixer, cream the remaining 1 cup (2 sticks) butter on high 2–3 min., until fluffy. Reduce speed to medium and carefully add confectioners’ sugar in 1-cup increments. Add in vanilla and a pinch of salt. Mix on high 3–4 min., until a frosting consistency. Slowly mix in reduced champagne. Using a piping bag or a spatula, frost cupcakes. Garnish with the sprinkles or edible glitter, if desired.

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