Mimosa Cupcakes

I fell in love with these Mimosa Cupcakes for their light, fluffy texture and zesty citrus flavor. Fresh-squeezed orange juice brings a bright, refreshing taste to a soft cupcake base, all topped with a silky citrus frosting—perfect for brunches and celebrations.

Why You’ll Love This Recipe

I love how the orange zest and juice bring out a vibrant citrus kick, while sour cream helps keep the cupcakes tender and moist. The frosting has a smooth, creamy finish with just a touch of tangy brightness, making these cupcakes both elegant and crowd-pleasing. They’re simple to make and perfect for spring holidays, brunch tables, or sweet afternoon treats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cupcakes

• 1¾ cups all‑purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup granulated sugar

• 2 Tbsp orange zest

• ½ cup unsalted butter, room temperature

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• 2 Tbsp fresh orange juice, strained

• ⅓ cup sour cream, room temperature

• ½ cup sparkling white grape juice or club soda

Frosting

• 1 cup white grape juice or orange juice (for reduction)

• 1 cup unsalted butter, room temperature

• 2½ cups confectioners’ sugar

Directions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.

2. In a bowl, whisk together flour, baking soda, baking powder, and salt.

3. In a separate bowl, rub sugar and orange zest together, then beat in butter until fluffy. Mix in eggs one at a time, then vanilla and orange juice.

4. Whisk together sour cream and sparkling juice.

5. Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry mix.

6. Divide batter evenly among liners (about ¾ full). Bake 18–22 minutes, or until a toothpick comes out clean. Let cool completely.

7. For the frosting: simmer juice in a small saucepan over medium heat until it reduces to about 3 tablespoons (takes about 10 minutes).

8. Beat butter until smooth, then slowly add powdered sugar and continue beating until light and fluffy. Mix in 2 tablespoons of the juice reduction, adding more in small amounts if needed for consistency.

9. Pipe or spread frosting on cooled cupcakes. Garnish with orange zest, fresh berries, or sprinkles.

Servings and timing

Makes 16 cupcakes

• Prep time: 10 minutes

• Bake time: 18–22 minutes

• Cooling time: about 1 hour

• Total time: approximately 1 hour 40 minutes

Variations

• Swap orange with grapefruit or lemon for a different citrus profile.

• Use mini muffin tins to make bite-sized cupcakes (bake for 8–10 minutes).

• Add fruit garnishes like candied citrus, fresh berries, or a dusting of powdered sugar.

• For a twist, replace part of the butter in the frosting with cream cheese for a tangier finish.

Storage/reheating

• Store cupcakes in an airtight container: at room temperature for up to 2 days or in the fridge for up to 4 days.

• Frosting can be made ahead and refrigerated for up to 2 days; bring to room temperature and stir before using.

• The juice reduction can be stored in the refrigerator for up to a week.

• Cupcakes can be frozen (unfrosted or frosted) for up to 3 months. Thaw in the fridge and bring to room temperature before serving.

FAQs

What can I use instead of sparkling juice?

I like using club soda or any non-alcoholic bubbly drink with a light flavor—it gives the cupcakes a lift without altering the taste.

Can I make these without the juice reduction for frosting?

Yes, but I prefer using the reduction because it intensifies the citrus flavor in the frosting without making it runny.

How far in advance can I bake these cupcakes?

I usually bake them a day in advance and frost them the day I serve. They stay moist and fresh if stored properly.

Can I use bottled orange juice?

I don’t recommend it—I always use freshly squeezed orange juice and zest for the brightest, most natural flavor.

What’s the best way to serve these at a party?

I love displaying them on a tiered stand or cake plate, garnished with a bit of orange peel or fruit. They’re a cheerful, classy addition to any table.

Conclusion

These Mimosa Cupcakes are always a hit at brunches and special gatherings. I love how they balance soft texture with bright, fresh citrus flavor, all topped with a smooth, flavorful frosting. They’re easy to prepare, visually stunning, and taste just as good as they look.