From Delish
saturdays don't really begin until the mimosas have been made and now they won't end until a mimosa cupcake has been eaten for dessert. These are great way to finish off an opened bottle of champagne, if you ever have any leftover that is!
Yields:
18
Prep Time:
10 mins
Total Time:
1 hour 20 mins
Ingredients
- 1box vanilla cake mix
- 1 1/4 c. champagne, divided
- 1/3 c. vegetable oil
- 3large eggs
- 2 tsp. orange zest, divided
- 1 c. (2 sticks) butter, softened
- 4 c.powdered sugar
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- gold sanding sugar
- Orange wedges, for garnish
Directions
- Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, eggs, and 1 teaspoon orange zest. Bake according to package directions. Let cool completely before frosting.
- Meanwhile, make champagne frosting: In a large bowl, using a hand mixer beat butter until light and fluffy. Add 3 cups powdered sugar and beat until no lumps remain. Add remaining 1/4 cup champagne, vanilla, remaining teaspoon orange zest, and a pinch of salt and beat until combined. Add remaining 1 cup powdered sugar and beat until light and fluffy.
- Frost cooled cupcakes with an offset and garnish with gold sanding sugar and orange wedges.
