It lightens and lifts up the cupcake batter, so each bite is springy, light, and oh-so-soft. These are one of the fluffiest cupcakes we’ve ever made and we can thank the champagne for that. C reaming the butter and sugar together produces a cakey cupcake and cake flour always keeps cakes and cupcakes light. Texture: Each bite is soft and fluffy with a generous layer of extra creamy frosting.These cupcakes taste “sparkly,” with a little tart and sweet in each bite, paired with bright citrus flavor just like a mimosa. Flavor: For these mimosa cupcakes we use our classic vanilla cupcakes as the base, but make a few noticeable changes. We add orange zest and orange juice to the cupcake batter as well as champagne.Tell Me About These Fresh-Squeezed Mimosa Cupcakes The combination of champagne and orange reminds us of weekend brunches with pitchers of mimosas. We’re drinking mimosas and eating them, too – mimosa cupcakes, that is! Our boozy cupcake escapades began with margarita cupcakes and since then, we’ve been intrigued to turn more favorite drinks into cupcakes like these Baileys and coffee cupcakes and Guinness cupcakes. See recipe note for a non-alcoholic version. Top each soft and fluffy cupcake with a delectable swirl of champagne frosting for the ultimate brunch dessert. The bright flavor of fresh-squeezed orange juice gets a bubbly lift in these brunch beverage-inspired mimosa cupcakes.
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