Classic mimosa partners--champagne and OJ--create party cupcakes.
Mimosa Cupcakes
- Prep Time 35 min
- Total 2 hr 0 min
- Servings 24
- Ingredients 13
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 3/4 cup champagne or ginger ale
- 1/2 cup orange juice
- 1/3 cup vegetable oil
- 3 egg whites
- 1 teaspoon grated orange peel
Frosting
- 6 cups powdered sugar
- 1/2 cup butter or margarine, softened
- 1 teaspoon grated orange peel
- 3 tablespoons champagne or ginger ale
- 3 tablespoons orange juice
Sprinkles
- Edible glitter or coarse white sparkling sugar
- Grated orange peel
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
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Step3Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
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Step4In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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