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!
More cupcake recipes! (In case you’re hungry)
Chocolate Ganache Cupcakes
Lemon Curd Cupcakes
Gluten-Free Coconut Cupcakes
- 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.
Ashika | Gardening Foodie says
These cupcakes look just so pretty Kelsie…I love the beautiful pink, and the recipe sounds amazing, perfect mothers day bake. I absolutely love it 🙂
Kelsie says
Thank you, Ashika!
thatskinnychickcanbake says
I cannot wait to try these beauties! I love the cupcake shortcut so I can focus on that amazing buttercream frosting!!!
Kelsie says
Thank you, Liz!
Katherine | Love In My Oven says
These are soooo wonderful, Kelsie!! The next time I need to make a treat for my girlfriends you can bet I’m making THESE. Also perfect for Mother’s Day! Love, love!! PS – your sisters are wrong. Crab dip is the best! 😉
Kelsie says
Thank you, Katherine!
evolvewithmary says
These cupcakes are screaming Spring Time. I drink mimosas all year long but there is something to said about a ice cold mimosas on a crisp spring morning, devouring a few of these tasty cupcakes. These cupcakes are adorable
Kelsie says
I totally agree–nothing beats a mimosa in the spring! Thanks, Mary!
Amy Smith says
You were right about one thing, this turned out to be my favorite recipe after all. It tastes so good I don’t have words for it. My husband loved it.
We both enjoyed a quality hour together munching on these cupcakes with our favorite coffee.
Kelsie says
I’m so glad you liked them!
annie@ciaochowbambina says
I can’t think of anything more enjoyable than an adorable cupcake….especially when champagne gets involved! These are fabulous!!
Kelsie says
Thank you, Annie!
Maria Doss says
These are just perfect for bridal showers or any party for that matter!!1 Who wouldn’t love some champagne in their cupcakes? Give me a dozen and I’ll be happy camper:)
Kelsie says
Thank you, Maria!
Carlee says
These look like heaven. I don’t drink much either, but I would happily eat a champagne cupcake and all of the strawberry buttercream I can get my hands on!
Kelsie says
Thank you, Carlee! We can eat cupcakes and avoid alcohol together!
hummingbirdthyme says
Kelsie – OMG , I thought we were the only ones who ate our weight in clam dip at every family holiday! We make (practically) buckets of the stuff and it’s so addicting, I am wary of taking a single bite for fear of diving into that bucket. Anyway, these cupcakes are brilliant – you could serve them for brunch, because, after all, it is a Mimosa! They are beautiful. I’d forgo the clam dip for a strawberry mimosa cupcake. Thanks for the recipe!
Kelsie says
Hahaha! I thought my family was the only one! Thank you, Laura!
georgie says
these look so so SO good!!! i love the frosting and the idea of putting champagne in a cupcake! these would be lovely for a bridal shower with a vanilla icing too! love it Kelsie!
Kelsie says
Ooh I like the idea of vanilla icing! Maybe topped with some gold sprinkles for extra sparkle :). Thanks, Georgie!
Patrick@looneyforfood.com says
I want to eat that frosting with a spoon for sure! Beautiful cupcakes!
On another note I have never had clam dip?!
Kelsie says
Thank you, Patrick! Remedy the clam dip situation soon. It’s delicious!
Leanne | Crumb Top Baking says
These look so elegant Kelsie! Perfect for a spring brunch or wedding shower! And while buttercream frosting is a bit of a treat for me, I could certainly eat this luscious stuff with a spoon! Happy Monday!
Kelsie says
Thank you, Leanne!
Mary Ann @ thebeachhousekitchen says
Such a creative recipe Kelsie! So pretty for spring too! They’re bound to become a favorite, I totally agree!
Kelsie says
Thank you, Mary Ann!
Wendy says
These sound wonderful!
Kelsie says
Thank you so much, Wendy!
Milena Perrine says
Eating frosting with a spoon is not something I’d shy away from:) Especially this one. Champagne cupcakes sounds so intriguing and seeing these beauties is a confirmation of the lightness and bubbly spirit I associate with Champagne. A mimosa and your cupcakes combo would be awesome for brunch!
Kelsie says
Thank you, Milena! I’m thinking a beermosa would be pretty good with a cupcake for brunch too 🙂
David @ Spiced says
So normally I lean towards cakes over cupcakes, but I just learned how to properly eat a cupcake. I used to think the proper way was to just shove the cupcake into your face and proceed as if everything was normal. But then I learned that you’re supposed to tear the bottom half of the cupcake off and put it on top to make a “sandwich.” I’m thinking I need to practice these skillz with this mimosa cupcakes. What a fun and delicious idea, Kelsie! Next up, I need you to create clam dip cupcakes. 🙂
Kelsie says
How have I gone my whole life without knowing how to eat a cupcake? Totally trying that next time! Thanks, David!
Kelsie says
PS, sorry but no to the clam dip cupcakes. I draw the line at seafood in dessert 🙂
Kelly @ Kelly Lynn's Sweets and Treats says
This is such a fun cupcake!! Perfect for bridal showers or Spring parties with the girls. Love how you made that cake mix your own. I would take one of these over a drink any day!
Kelsie says
Thanks, Kelly! Happy Tuesday!
Dawn - Girl Heart Food says
They look perfect and sound SO good, Kelsie! I could eat my weight in dip too, by the way…probably not claim dip but maybe a good buffalo chicken dip or spinach dip. P.S. Yep….love the idea of these for Tuesday (or Monday) dinner 😉 Have a lovely week!
Kelsie says
Thank you so much, Dawn!
Kim | The Baking ChocolaTess says
Sounds perfect for special occasions like bridal showers, Mother’s Day and so many others! YUM!! They look mouthwatering Kelsie!
Kelsie says
Thank you, Kim!
Ben|Havocinthekitchen says
I’m not a huge fan of cupcakes (A layer cake is always better if I needed to chose. Ice cream cannot be defeated at all), but these guys look fantastic! The combo of strawberry and orange is delightful, and I love the addition of champagne. I would use sparkling wines in many amazing ways (such as salad dressings or jelly), but I am so boring now that I haven’t used it for a while. I’ve got to catch up with that. Well done, Kelsie!
Kelsie says
Thank you, Ben! I’m usually more of a layer cake person too but sometimes a cupcake is just needed!