I think it’s time to invest in some cupcake decorating classes. Making this Strawberry Mimosa Cupcakes recipe was a labor of love, with an emphasis on labor. I wanted to pipe the frosting onto the cupcakes and make them look all professional-like. (Yes, professional-like!) So I stuffed a pastry bag full of frosting and started piping and this is the result. After I finished taking pictures, I decided I wasn’t happy with how the cupcakes looked so I carefully scraped the frosting off of each cupcake with a spatula, put it back into the pastry bag, and piped again. And then I scraped it off and piped again. By the fourth time around, the frosting started getting a little funky from being piped and repiped. And aside from that, each subsequent frosting attempt ended up slightly more lopsided and wonky than the last. Whoever said “practice makes perfect” is a big lying liar!
(And I know what you’re thinking: “They don’t look that bad!” Well, notice how there’s only one cupcake in focus in each picture? There’s a reason for that.)
Luckily, the taste of these cupcakes made up for the slight wonkiness of the frosting. I’ve wanted to make mimosa cupcakes for a while–while I rarely drink, I always order a mimosa when we go out for a late weekend breakfast or brunch, so mimosa cupcakes seemed like a good way to combine two of my favorite things. And the day I had planned on making them, I picked up some strawberries from the farmers market, so suddenly the mimosa cupcakes became strawberry mimosa cupcakes. And really, the only thing better than a mimosa is a strawberry mimosa, right?
These cupcakes have a slight tartness from the strawberries, the citrusy taste of orange, and yes, a little hint of champagne. You won’t get drunk from these cupcakes, but you will get a sugar high.
- 1/2 c. butter, softened
- 1 c. granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 3/4 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. sour cream
- 1/2 c. champagne or ginger ale
- zest from 1 small orange
- 1 c. strawberries
- 1/4 c. champagne or ginger ale
- 1/4 c. sugar
- 4 oz. cream cheese, softened
- 1 stick butter, softened
- 1 lb. powdered sugar
- 1 tbsp. orange zest
- 2 tbsp. strawberry filling
- Preheat oven to 350 degrees. Place 12 cupcake wrappers in cupcake tin.
- In a large mixing bowl, cream butter and sugar using a hand mixer. (You can use a stand mixer for this part too if you have one.) Add eggs and vanilla, beating well.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In a third bowl, whisk together champagne and sour cream. Gradually beat flour and champagne mixtures into butter mixture.
- Divide batter evenly among cupcake wrappers and bake for 17-20 minutes. Cool completely.
- To make the strawberry filling, combine strawberries and champagne in a small non-reactive saucepan over medium heat. Bring to a boil.
- Once filling comes to a boil, use a wooden spoon to mash strawberries. Add sugar and continue to cook on medium heat for 10 minutes, or until sauce has thickened. Cool to room temperature.
- When cupcakes and filling have cooled, you can begin to fill the cupcakes. Use a paring knife to cut a divot into the center of each cupcake. Put about a tablespoon of filling into the hole you've made, then replace divot. (If you've never done this before, read this tutorial.) Reserve 2 tablespoons of filling for frosting.
- To make the frosting, combine cream cheese and butter in a large bowl using a hand or stand mixer at low speed. (If using a stand mixer, use the paddle attachment.) Once mixture is well-combined and fluffy, gradually add powdered sugar with mixer on low. When powdered sugar is fully incorporated, beat in orange zest and strawberry filling.
- Pipe frosting onto cupcakes. Garnish with a small orange slices (as shown) or strawberries, if desired.
The frosting has just enough strawberry in it to give it a pink tint and a light strawberry flavor without adding food coloring or artificial flavor. If you plan on frosting your cupcakes with a spatula instead of piping it, you can add more strawberry sauce for a darker color and more intense flavor--the first time I tested this recipe, I added too much sauce to the frosting and it didn't pipe well, so I speak from experience.