Mimosa Cupcakes

Mimosa Cupcakes
4.5 from 2 ratings
Make these cocktail cupcakes for brunch. This recipe mimics the iconic brunch beverage, mimosas, combining orange juice and champagne in the cake and frosting.Recipe courtesy of Betty Crocker
Prep Time
Cook Time
Mimosa Cupcakes
Total time: 1.98 hours
  • 1 box betty crocker™ super moist™ white cake mix
  • 3/4 cup champagne or ginger ale
  • 1/2 cup orange juice
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 teaspoon grated orange peel
  • 6 cup powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon grated orange peel
  • 3 tablespoon champagne or ginger ale
  • 3 tablespoon orange juice
  • edible glitter or coarse white sparkling sugar for garnish
  • grated orange peel for garnish
  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place a paper baking cup in each of 24 regular-size muffin cups.
  3. In a large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  4. Divide batter evenly among muffin cups (about two-thirds full).
  5. Bake 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool 10 minutes; remove from pan to cooling rack.
  7. Cool completely.
  8. In a large bowl, beat frosting ingredients with an electric mixer on medium speed until smooth and creamy.
  9. Spoon into decorating bag with large star tip (#5).
  10. Pipe onto cupcakes; sprinkle with glitter and orange peel.
  11. Store loosely covered in refrigerator.