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Creamy Mimosa Cupcakes Recipe with Easy Light Lemony Buttercream Frosting

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These creamy mimosa cupcakes combine the bubbly, citrusy charm of a mimosa cocktail into a light, refreshing cupcake topped with a lemony buttercream frosting. Perfect for brunches and celebrations, they offer a subtle sparkle and bright lemon flavor.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 2 tsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • ½ cup (120ml) sparkling wine or Champagne (dry variety)
  • 1 tsp vanilla extract
  • For the frosting:
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1–2 tbsp heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Reduce mixer speed to low. Add the dry flour mixture in three additions, alternating with milk and sparkling wine, beginning and ending with the dry ingredients. Mix just until combined.
  7. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Cupcakes should spring back lightly when touched.
  9. Transfer cupcakes to a cooling rack and cool completely before frosting, about 30-40 minutes.
  10. To make frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add sifted powdered sugar, then mix in lemon juice, lemon zest, and salt.
  12. Add heavy cream or milk 1 tablespoon at a time to reach a light, spreadable consistency. Beat for another 2 minutes until fluffy.
  13. Frost cooled cupcakes using a piping bag or spatula. Garnish with lemon zest or edible gold dust if desired.

Notes

Use room temperature ingredients for best texture. Do not overmix batter to keep cupcakes light. Use dry sparkling wine or prosecco to avoid overly sweet cupcakes. Cool cupcakes completely before frosting to prevent melting. Cupcakes can be frozen un-frosted for up to 2 months; thaw overnight before frosting. For non-alcoholic version, substitute sparkling wine with sparkling water and fresh orange juice.

Nutrition

Keywords: mimosa cupcakes, lemon cupcakes, lemon buttercream frosting, sparkling wine cupcakes, brunch dessert, easy cupcakes, light frosting

Find it online: https://magnetmeal.com/creamy-mimosa-cupcakes-recipe-with-easy-light-lemony-buttercream-frosting/