
Weekend brunch can’t really begin without mimosas, but if you want to double the fun, then end it with a mimosa cupcake. If you’ve ever opened a bottle of Champagne and had no idea what to do with the rest of it, then these are the perfect solution. Whether it’s the day after New Year’s, or if you opened one too many bottles for your classic mimosas, these cupcakes are the sweet treat that you should add to your list.
The best part? These cupcakes are so easy to make. Boxed vanilla cake mix combines with Champagne and orange juice for a bright, citrus-flavored cake that are sweet enough to end your night, but are simple enough to wake up with (no judgement here).
Made this recipe? Let us know how it went in the comments below!
Advertisement – Continue Reading Below
Ingredients
- 1
box vanilla cake mix
- 1 1/4 c.
Champagne, divided
- 1/3 c.
vegetable oil
- 3
large eggs
- 2 tsp.
orange zest, divided
- 1 c.
(2 sticks) butter, softened
- 4 c.
powdered sugar
- 1 tsp.
pure vanilla extract
-
Pinch kosher salt
-
gold sanding sugar
-
Orange wedges, for garnish
-
- Step 1Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, eggs, and 1 teaspoon orange zest. Bake according to package directions. Let cool completely before frosting.
- Step 2Meanwhile, make champagne frosting: In a large bowl, using a hand mixer beat butter until light and fluffy. Add 3 cups powdered sugar and beat until no lumps remain. Add remaining 1/4 cup champagne, vanilla, remaining teaspoon orange zest, and a pinch of salt and beat until combined. Add remaining 1 cup powdered sugar and beat until light and fluffy.
- Step 3Frost cooled cupcakes with an offset and garnish with gold sanding sugar and orange wedges.
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below