Champagne cupcakes with strawberry-orange buttercream, AKA strawberry mimosa cupcakes, are a delicious twist on your favorite brunch cocktail! Using a box cake mix for ease, these cupcakes are a cocktail lover’s dream!
In my family, holidays mean two things: we will eat our weight in clam dip (or clam-less dip if you’re my sisters) and we will copious numbers of mimosas.
Sort of—alcohol is a migraine trigger for me so I limit myself to one, which constitutes “copious” in my drinking life. Whomp whomp.
Since I’m always kind of left out of the fun of drinking, I wanted to create something with the flavors of my beloved strawberry mimosa—champagne, orange, and strawberry—that I could enjoy on holidays.
And what’s more enjoyable than a delicious and adorable cupcake? Seriously. I can’t think of anything, with the possible exception of watching Cookie do an accidental backflip while we’re playing fetch. (She’s my little athlete!)
(If you don’t want to eat that frosting with a spoon then I don’t even know you anymore. SO GOOD!)
The cupcake base is made with a white cake mix for ease and flavored with champagne and orange zest. Then those champagne cupcakes are topped with the most luscious strawberry-orange frosting ever. EVER.
I cannot emphasize enough just how much the frosting has captured my heart. Someday I’ll learn the fine art of self-control. But not when these cupcakes are around!
Because adding strawberry puree to frosting would most likely result in soup, you need to cook some of the liquid out of the puree. I find that adding lemon juice after the puree is cooked makes the strawberries taste more strawberry-like, so don’t skip that ingredient!
I’m thinking these cupcakes would make a great addition to your Mother’s Day festivities. They’d also be great for Sunday brunch. Or for Tuesday dinner?
Because strawberry mimosa cupcakes are bound to become your new favorite thing. They’re irresistible in the most delightful way!
- 1 15- to 18-ounce box white cake mix*
- 1 cup champagne at room temperature
- 1/2 cup vegetable oil
- 2 large egg whites + 1 whole egg
- 2 teaspoons finely grated orange zest
- 1 cup sliced fresh strawberries
- 1 teaspoon fresh lemon juice
- 1 cup unsalted butter at room temperature
- 2 1/2 to 3 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- 1 tablespoon fresh orange juice
- 1 1/2 teaspoons finely grated lemon zest
- 1/4 teaspoon salt or more to taste
- red food coloring if desired
- Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake liners and set pans aside.
- Combine all cake ingredients in a large mixing bowl and beat with an electric mixer set to medium speed for 2 minutes. Divide batter evenly between the prepared muffin cups and bake 18 to 24 minutes, until a cake tester inserted into the center of the cakes comes out clean. Cool cupcakes completely before frosting.
- Puree the berries in a blender or food processor. Pour into a small saucepan. Add the lemon juice and set the pan over medium heat. Bring to a boil, stirring frequently. Turn heat to low and simmer, stirring often, until puree reduces by about half (8 to 10 minutes). You'll have about 1/3 cup of puree. Remove from heat and cool to room temperature.
- Once puree is cool, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat butter until very smooth, then add 2 1/2 cups powdered sugar, 1 tablespoon milk, orange juice, orange zest, and salt and mix to combine. Beat in the puree until combined, then add food coloring, if using. Scrape down the sides and bottom of the bowl, then turn mixer to high and beat 3 to 4 minutes, until very fluffy. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick. Frost and decorate cupcakes as desired.