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Mimosa Cupcakes

u003cpu003eThese sunny mimosa cupcakes are spiked with champagne and freshly squeezed orange juice for a great special-occasion brunch or dessert, like Easter or Mother’s Day!u003c/pu003e
Print Recipe
Prep Time 55 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

u003cstrongu003eFor the Cupcakes:u003c/strongu003e
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea or Himalayan pink salt
  • 1/2 cup butter, softened to room temperature
  • 3/4 cup cane sugar
  • 1 tbsp orange zest
  • 1 1/2 tsp Simply Organic® Pure Madagascar Vanilla Extract
  • 1 tbsp orange juice
  • 1 eggs, room temperature
  • 1/3 cup sour cream, room temperature
  • 1/2 cup champagne
u003cstrongu003eFor the Frosting:u003c/strongu003e
  • 3/4 cup champagne
  • 1 cup butter, softened to room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp Simply Organic® Pure Madagascar Vanilla Extract
  • 1 tsp orange zest
  • Orange wedges, for garnish (optional)

Method
 

  1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large mixer bowl, combine butter, sugar and orange zest. Beat on medium speed for 2 to 3 minutes, until light and fluffy. Add vanilla and orange juice, then add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together sour cream and champagne.
  5. Alternate adding flour mixture and champagne mixture to butter mixture in 2 rounds, mixing just until batter comes together.
  6. Divide batter between cupcake tins, filling them about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
  7. Make the frosting: While cupcakes are baking, add champagne to a small saucepan over medium-high heat. Bring to a boil, then reduce to medium and let simmer for about 7 to 10 minutes, until mixture is reduced to 3 tablespoons. Remove from heat and let cool completely. (You may refrigerate it to speed this up.)
  8. In a large mixer bowl, beat butter on high for about 2 to 3 minutes until light and fluffy. Add powdered sugar in 3 additions, beating between each addition.
  9. Add 2 tablespoons of the reduced champagne, vanilla extract and orange zest, and continue beating until smooth and creamy. If needed, add remaining 1 tablespoon of champagne.
  10. Frost the cupcakes, then garnish with an orange wedge.