Light, fluffy Mimosa Cupcakes infused with fresh orange zest and juice, topped with a silky citrus frosting—perfect for brunches and celebrations.

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

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

1 cup unsalted butter, room temperature (for frosting)

2½ cups confectioners’ sugar

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Preheat oven to 350°F and line a 12-cup muffin tin with liners.
In a bowl, whisk together flour, baking soda, baking powder, and salt.
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.
Whisk together sour cream and sparkling juice in a separate bowl.
Alternate adding the dry ingredients and sour cream mixture to the butter mixture, beginning and ending with the dry ingredients.
Divide batter evenly among liners, filling about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before frosting.
For the frosting, simmer juice in a small saucepan over medium heat until it reduces to about 3 tablespoons (approx. 10 minutes).
Beat butter until smooth, then gradually add confectioners’ sugar and continue beating until light and fluffy.
Mix in 2 tablespoons of the juice reduction, adding more if needed for consistency.
Pipe or spread frosting on cooled cupcakes. Garnish with orange zest, berries, or sprinkles.

Use freshly squeezed orange juice for the best flavor.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Frosting and juice reduction can be prepared in advance and refrigerated.
Cupcakes can be frozen (frosted or unfrosted) for up to 3 months.
Try substituting orange with lemon or grapefruit for a different citrus twist.