Mini Mimosa Cupcakes

Mini Mimosa Cupcakes, bite-sized cupcakes infused with fresh squeezed orange juice and topped with fluffy champagne buttercream frosting!

Mimosa cupcakes – easy, from scratch, and perfect for brunch.

Mimosa Cupcakes

Okay, okay, now I know I’ve said this a thousand times BUT…. these HAVE to be the best cupcakes I have ever made.

I know. Trust me on this, these little cuties are just bursting with mimosa flavor! How adorable will they be on your holiday brunch spread OR at a New Year’s Ever party…. swoon.

AND, they are just so photogenic… I may have gone a touch overboard with these pics…. #SorryNotSorry

These are soooo easy to make too, I used a boxed white cake mix, like usual. I juiced those mini Halos mandarin oranges for the liquid in the cupcakes and wow, they are really bursting with sweet orange flavor! Also, I got the recipe inspiration for the frosting from Gimme Some Oven.

How to make mimosa cupcakes

• Preheat oven to 350 degrees. Fresh squeeze oranges for 1 cup of juice.
• Mix juice with the rest of the ingredients with a hand mixer until combined. On medium speed, mix for another 2 minutes.
• Fill mini cupcake tins lined with wrappers 2/3 of the way full.
• Bake 10-12 minutes until a toothpick inserted in the middle comes out clean. Place on a wired rack for 5 minutes, and then transfer cupcakes directly on to rack. Cool completely.
• Top cupcakes with frosting and sprinkles, if desired. Serve and enjoy!

I just can’t get over how amazing these came out. Even Jeremy, a big skeptic that normally doesn’t like things that aren’t “traditional” went nuts over these! I think he had 10 in one sitting but who’s counting? LOL

Please, please try these mini mimosa cupcakes! Even if you think you don’t like champagne, these are just amazing. The alcohol flavor is verrrry subtle but they taste just like the best mimosa!

 How to make mini mimosa cupcakes from scratch

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Mini Mimosa Cupcakes

5 from 4 votes

Created by Dana at https://ThisSillyGirlsLife.com

Course CUPCAKES!

Servings 48 mini cupcakes

Bite sized cupcakes infused with fresh squeezed mandarin orange juice and topped with fluffy champagne buttercream frosting!

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Ingredients

  

1x2x3x

Cupcakes

• ▢ 1 box white cake mix
• ▢ 1 Cup orange juice fresh squeezed
• ▢ 3 egg whites
• ▢ 1/4 Cup water
• ▢ 1/3 Cup vegetable oil
• ▢ 1/2 tsp orange zest

Champagne Buttercream Frosting

• ▢ 3 1/4 Cup powdered sugar
• ▢ 1 Cup unsalted butter softened
• ▢ 1/2 tsp vanilla extract
• ▢ 3 Tbsp champagne

Instructions

• Preheat oven to 350 degrees. Mix juice with the rest of the ingredients with a hand mixer until combined. On medium speed, mix for another 2 minutes.
• Fill mini cupcake tins lined with wrappers 2/3 of the way full. Bake 10-12 minutes until a toothpick inserted in the middle comes out clean. Place on a wired rack for 5 minutes, and then transfer cupcakes directly on to a rack. Cool completely.

Champagne Buttercream Frosting

• Cream together the butter and sugar with a hand mixer on medium speed. Add in the remaining ingredients and whip on high speed for two minutes until light and fluffy.
• Top cupcakes with frosting and sprinkles, if desired. Serve and enjoy!

Nutrition

Calories: 122kcal | Carbohydrates: 17g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 22mg | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 2.6mg | Calcium: 25mg | Iron: 0.2mg

Nutritional Disclaimer

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