Mimosa Cupcakes Recipe

All-purpose flour: The base for the cupcake batter, providing structure and texture.

Baking powder: A leavening agent that helps the cupcakes rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Unsalted butter: Adds richness and moisture to the cupcakes.

Granulated sugar: Sweetens the cupcakes and helps create a tender crumb.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Adds a warm, sweet flavor to the cupcakes.

Champagne: Provides the signature mimosa flavor and a light, airy texture.

Orange juice: Adds a citrusy tang and complements the champagne.

Orange zest: Intensifies the orange flavor and adds a fresh, aromatic touch.

Buttermilk: Contributes to a tender, moist crumb and a slight tanginess.

When incorporating the champagne and orange juice mixture into the batter, make sure to add it gradually and alternate with the dry ingredients. This technique helps to maintain the batter's light and airy texture, ensuring your cupcakes rise beautifully and have a tender crumb.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a lighter and more tender cupcake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder. This combination will provide the necessary leavening.

• salt - Substitute with kosher salt: Use slightly more kosher salt to achieve the same level of saltiness, as it is less dense than table salt.

• unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by half to account for the salt in the butter.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg. This is a good vegan alternative that provides binding.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• champagne - Substitute with sparkling white grape juice: This non-alcoholic option maintains the bubbly texture and sweetness.

• orange juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• zest orange - Substitute with zest lemon: Lemon zest offers a similar aromatic citrus note.

• buttermilk - Substitute with milk and vinegar: Mix ½ cup milk with ½ tablespoon vinegar. Let it sit for 5 minutes to curdle, mimicking the acidity of buttermilk.

• Allow the cupcakes to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the cupcakes soggy.
• Place the cupcakes in an airtight container. If stacking, place a sheet of parchment paper between layers to prevent sticking.
• Store the cupcakes at room temperature for up to 2 days. Ensure they are kept in a cool, dry place away from direct sunlight.
• For longer storage, refrigerate the cupcakes in an airtight container. They will stay fresh for up to a week. Before serving, bring them to room temperature for the best flavor and texture.
• To freeze, individually wrap each cupcake in plastic wrap to protect them from freezer burn. Place the wrapped cupcakes in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen cupcakes can be stored for up to 3 months.
• When ready to enjoy, thaw the cupcakes at room temperature for a few hours or overnight in the refrigerator. For a quicker option, microwave each cupcake for 15-20 seconds on low power.
• If you plan to frost the cupcakes later, it's best to store them unfrosted. Prepare and apply the frosting after the cupcakes have thawed completely.

• Preheat your oven to 300°F (150°C). This gentle heat will help maintain the moisture and fluffiness of the cupcakes.
• Place the mimosa cupcakes on a baking sheet lined with parchment paper. This prevents sticking and ensures even reheating.
• Lightly cover the cupcakes with aluminum foil. This step is crucial to prevent them from drying out.
• Heat the cupcakes in the oven for about 10-15 minutes. Check them halfway through to ensure they are warming evenly.
• For a quicker method, you can use a microwave. Place a cupcake on a microwave-safe plate.
• Cover the cupcake with a damp paper towel. This helps to retain moisture.
• Microwave on medium power for 20-30 seconds. Check the cupcake and add more time if necessary, in 10-second increments.
• If you prefer a steamed approach, place a cupcake in a steamer basket over simmering water.
• Cover and steam for about 5 minutes. This method keeps the cupcakes incredibly moist.
• Once reheated, let the cupcakes sit for a minute before serving to allow the flavors to settle.

• Oven: Used to bake the cupcakes at a consistent temperature of 350°F (175°C).

• Cupcake pan: Holds the cupcake liners and batter in place while baking.

• Cupcake liners: Prevents the batter from sticking to the pan and makes it easy to remove the cupcakes.

• Mixing bowl: Used to combine the dry ingredients (flour, baking powder, and salt).

• Mixing bowl: Used to cream the butter and sugar together and to mix in the eggs and vanilla extract.

• Small bowl: Used to combine the champagne, orange juice, and orange zest.

• Electric mixer: Helps to beat the butter and sugar until light and fluffy, and to mix in the eggs and vanilla extract.

• Whisk: Used to whisk together the dry ingredients.

• Spatula: Helps to fold in the dry ingredients and the champagne mixture into the butter mixture.

• Measuring cups: Used to measure out the flour, sugar, champagne, orange juice, and buttermilk accurately.

• Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract accurately.

• Zester: Used to zest the orange.

• Toothpick: Used to check if the cupcakes are done by inserting it into the center of a cupcake.

• Wire rack: Used to cool the cupcakes completely after baking.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Room temperature butter: Ensure butter is at room temperature for easier mixing and better texture.

Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar.

Zest in advance: Zest the orange before starting to avoid interruptions.

Simultaneous tasks: While the cupcakes are baking, prepare your frosting or clean up to save time later.