These mimosa cupcakes are made with prosecco, orange zest, and freshly squeezed juice, then topped with a creamy buttercream frosting infused with prosecco wine.
These cupcakes made with prosecco create a sweeter overall flavor than baking these cupcakes with champagne. They're a fun twist on the classic mimosa cocktail made with prosecco instead of champagne.
Ingredients in Mimosa Cupcakes made with Prosecco
- all-purpose flour spooned & leveled)
- baking powder
- salt
- unsalted butter
- granulated sugar
- egg whites
- pure vanilla extract
- orange zest
- orange juice - fresh is best!
- prosecco
How to Make Mimosa Cupcakes
Preheat the oven. Preheat the oven to 350ºF and line two muffin tins with cupcake liners.
Combine the wet ingredients. In a stand mixer fitted with a paddle attachment or in a large bowl, beat the softened butter until creamy. Beat in the granulated sugar until light in color and fluffy.
Next, beat in the egg whites and the vanilla extract and mix in the orange zest and orange juice.
TIP: A citrus zester and juicer is a helpful tool when making these cupcakes.
Combine the dry ingredients. In a separate bowl, combine the all-purpose flour together with the baking powder and the salt.
Make the cupcake batter. Slowly mix the dry ingredients into the butter and sugar mixture alternating with the Prosecco.
Fill the cupcake liners. Combine until all ingredients are moistened and divide the cupcake batter equally between 18 liners.
Bake. Bake one cupcake pan at a time for 18-21 minutes or until the center of a toothpick comes out dry.
Cool. Allow the cupcakes to cool completely before frosting.
How to Make Prosecco Frosting
Beat the butter. Beat the softened butter until creamy.
Mix in the flavor. Mix in the vanilla extract, orange juice, and orange zest.
Add the powdered sugar and prosecco. Slowly add the powdered sugar and the Prosecco until creamy and smooth.
TIP: If needed, add a little powdered sugar at a time to make the frosting stiff for frosting.
Frost. Frost the cupcakes with a piping bag fitted with a piping tip.
Garnish. Frost the cupcakes with a piping bag fitted with a piping tip.
TIP: Refrigerate if garnishing with orange wedges or save the garnish for serving.
RELATED: Pink Champagne Cupcakes
What's the Difference Between Prosecco and Champagne?
Other than the cost difference between the two beverages some of the differences are:
Prosecco is more light and fruity and champagne is more complex in flavors.
Champagne is from France and Prosecco is from Italy.
Can I use champagne instead of prosecco for mimosa cupcakes?
Yes, you can substitute the champagne for the prosecco equally in this recipe. The flavors will produce different results but it comes down to preference.
RELATED: Strawberry Lemon Cupcakes
When to serve Mimosa Cupcakes
Mimosa cupcakes can be served for celebrations such as birthdays, Mother's Day, and bridal showers for just a few ideas for when to serve prosecco cupcakes. Additionally, they also are a great flavor combo for New Year's cupcake ideas.
Outside of celebrations, they also make great brunch cupcakes.
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📖 Recipe
Mimosa Cupcake (with Prosecco)
Ingredients
- 2 ¼ cups all purpose flour - spooned & leveled
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter - softened
- 1 cup granulated sugar
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange zest
- 2 tablespoons fresh orange juice
- 1 cup Prosecco
Prosecco frosting
- ¼ cup Prosecco
- 1 cup unsalted butter - softened
- 4 cups confectioners sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon orange juice
- 1 teaspoon orange zest
- garnish - orange wedges and sprinkles
Instructions
Mimosa Cupcakes
- Preheat the oven to 350ºF and line two muffin tins with cupcake liners.
- In a stand mixer fitted with a paddle attachment or in a large bowl, beat the softened butter until creamy.
- Beat in the granulated sugar until light in color and fluffy.
- Next, beat in the egg whites and the vanilla extract and mix in the orange zest and orange juice.
- In a separate bowl, combine the all-purpose flour together with the baking powder and the salt.
- Slowly mix the dry ingredients into the butter and sugar mixture alternating with the Prosecco.
- Combine until all ingredients are moistened and divide the cupcake batter equally between 18 liners.
- Bake one cupcake pan at a time for 18-21 minutes or until the center of a toothpick comes out dry.
- Allow the cupcakes to cool completely before frosting.
Prosecco frosting
- Beat the softened butter until creamy.
- Mix in the vanilla extract, orange juice, and orange zest.
- Slowly add the powdered sugar and the Prosecco until creamy and smooth.
- If needed, add a little powdered sugar at a time to make the frosting stiff for frosting.
- Frost the cupcakes with a piping bag fitted with a piping tip.
- Garnish with an orange wedge and sprinkles and serve.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Marclyn Shill says
Does the temp of the proseco/champagne make a difference? Should it be room temp or chilled?
Dana says
Room temp is the way to go. 🙂