These mimosa cupcakes are the perfect blend of brunch and dessert! With Prosecco and blood orange-infused cupcake batter and orange-flavored Swiss meringue buttercream.

Hey there, and welcome back, friends.

You are in for a bubbly treat!

Mimosas are the highlight of fancy brunches and turning them into a cupcake was a no-brainer. These mimosa cupcakes would be a hit at wedding showers, Mother’s Day brunches, and any special brunch!

I added mimosa flavor throughout these cupcakes. The cupcake batter is mixed with not only Prosecco but also blood orange juice and zest. Then the baked cupcakes are brushed with a Prosecco syrup.

Then to top off these delicious orange mimosa cupcakes, I added orange juice and zest to the Swiss meringue buttercream. Plus, I used this particular buttercream because it’s more stable than regular buttercream so it will hold up better while the cupcakes sit out on the brunch table.

Ingredients

• all-purpose flour
• baking powder
• kosher salt
• a few eggs
• granulated sugar
• olive oil
• Prosecco or any bubbling wine
• citrus juice
• whole milk
• pure vanilla extract
• orange & blood orange zest
• unsalted butter

How to Make Mimosa Cupcakes

Preheat the oven and line two muffin tins with cupcake liners. Sift the flour, baking powder, and salt in a medium bowl.

In a large bowl or the bowl of your stand mixer, beat the eggs, sugar, and olive oil until combined and the eggs are light yellow, about a few minutes on medium-high speed. Add in the Prosecco, blood orange juice, milk, vanilla extract, and zest.

Mix until just incorporated.

With the low mixer, gradually add the flour mixture and mix until just combined. You can finish incorporating the batter with a rubber spatula by hand.

Divide evenly among the cupcake liners.

Bake until a toothpick inserted in the center comes out almost clean.

Cool cupcakes on wire racks completely. Meanwhile, you could start on the glaze and frosting.

Using a toothpick or skewers, poke holes in the cooled cupcakes. Brush each cupcake with the reduced Prosecco.

Top each cupcake with the buttercream. Decorate as desired.

How to Store

Mimosa cupcakes can be stored at room temperature in an airtight container for up to 2 days. They can also be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

More Cupcake Recipes

• Chamomile Cupcakes with Honey Buttercream Frosting
• Pink Velvet Cupcakes
• Chai Cupcakes
• Margarita Cupcakes
• Coffee and Walnut Cupcakes

What do you think of this stunning cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Mimosa Cupcake Recipe

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Yield: 24 cupcakes

Mimosa Cupcakes

These mimosa cupcakes are the perfect blend of brunch and dessert! With Prosecco and blood orange-infused cupcake batter and orange-flavored Swiss meringue buttercream.

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

For the cupcakes:

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• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ¾ teaspoon kosher salt
• 6 large eggs, at room temperature
• 2 cups granulated sugar
• 3/4 cup olive oil
• 1/4 cup Prosecco or any bubbling wine
• ½ cup citrus juice of your choosing (blood orange, orange or grapefruit juice)
• ¼ cup whole milk
• 1 tablespoon pure vanilla extract
• Zest of 1 blood orange

For a glaze:

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• ½ cup Prosecco

FOR THE ORANGE SWISS MERINGUE BUTTERCREAM:

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• 5 large egg whites
• 1 1/4 cup granulated sugar
• 2 cups (4 sticks) unsalted butter, softened
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon orange zest

Instructions

For the cupcakes:

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. Sift the flour, baking powder, and salt in a medium bowl.
3. In a large bowl or the bowl of your stand mixer, beat the eggs, sugar, and olive oil until combined and the eggs are light yellow, about 3-5 minutes on medium-high speed. Add in the Prosecco, blood orange juice, milk, vanilla extract, and zest. Mix until just incorporated.
4. With the mixer on low, gradually add in the flour mixture and mix until just combined. You can finish incorporating the batter with a rubber spatula by hand. Divide evenly among the cupcake liners.
5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
6. Cool cupcakes on wire racks completely. Meanwhile, you could start on the glaze and frosting.

For the glaze:

1. In a saucepan set over medium heat, cook down the Prosecco until it thickens into a syrup and reduces to about a ¼ cup.
   

For the Orange Swiss meringue buttercream

1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
2. With an electric mixer on medium speed, whisk the egg white mixture for 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and the meringue has cooled (test by feeling the bottom of the bowl), about 6 minutes.
3. Reduce the speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Keep beating until the buttercream comes together (IT WILL). Beat in orange zest and orange juice until smooth and silky.
4. Use immediately or store in an airtight container in the fridge for up to a week.

Assembly:

1. Using a toothpick or skewers, poke holes in the cooled cupcakes. Brush each cupcake with the reduced prosecco.
2. Top each cupcake with the buttercream. Decorate as desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 142mgCarbohydrates: 42gFiber: 1gSugar: 29gProtein: 4g

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