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Desserts/ Recipes/ Vegetarian Recipes

Strawberry Mimosa Cupcakes

Strawberry Mimosa Cupcakes

This Strawberry Mimosa Cupcakes recipe combines a slight strawberry tartness, 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.

Strawberry Mimosa Cupcakes

Strawberry mimosas in cupcake form! Adapted from Sprinkle Bakes' Sparkling Champagne Cupcakes and Smedette's Strawberry Sauce.
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 12

Ingredients

Cupcakes:

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup champagne or ginger ale
  • zest from 1 small orange

Strawberry Filling:

  • 1 cup strawberries
  • 1/4 cup champagne or ginger ale
  • 1/4 cup sugar

Frosting:

  • 4 oz cream cheese softened
  • 1 stick butter softened
  • 1 lb powdered sugar
  • 1 tbsp orange zest
  • 2 tbsp strawberry filling

Instructions

  • Preheat oven to 350°F. 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.

Notes

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.

Nutrition

Serving: 1cupcake
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52 Comments

  • Reply
    Baking Friends Forever
    January 25, 2014 at 6:40 am

    These are so pretty, love the baking cups!

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