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champagne cupcake with strawberry-orange buttercream (strawberry mimosa cupcakes) sitting on a plate with a sliced strawberry next to it and more cupcakes in the background

Champagne Cupcakes with Strawberry-Orange Buttercream

Champagne cupcakes with strawberry-orange buttercream (AKA strawberry mimosa cupcakes) are a dessert twist on the classic brunch cocktail!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14
Author Kelsie

Ingredients

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

Buttercream:

  • 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

Instructions

Cupcakes:

  1. Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake liners and set pans aside.
  2. 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.

Buttercream:

  1. 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.
  2. 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.