Cranberry Mimosa Cupcakes Recipe

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These Cranberry Mimosa Cupcakes are made with a moist cupcake filled with orange and champagne flavor, then topped with cranberry frosting that’s flavored with a bit more champagne! They are a classic Cranberry Mimosa Cocktail in cupcake form – perfect for the holidays!

yield: 12-14 CUPCAKES


1 1/2 cups (310g) sugar, divided
1/2 cup (120ml) water
1 cup (120g) fresh cranberries

6 tbsp (84g) unsalted Challenge butter, room temperature
3/4 cup (155g) sugar
1 tsp (5ml) vanilla extract
1/4 cup (57g) sour cream, room temperature
1 tbsp (15g) grated orange zest
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp (8g) baking powder
¼ tsp salt
3 tbsp (45ml) fresh squeezed orange juice, room temperature
7 tbsp (105ml) champagne, room temperature

1 cup (120g) fresh cranberries
2 tbsp (30ml) water
½ cup (104g) sugar
½ cup (112g) salted Challenge butter, room temperature
½ cup (95g) vegetable shortening
3 cups (345g) powdered sugar
2-4 tbsp (30-60ml) champagne

1-2 Oranges, sliced


  1. To make the cranberries, bring 1/2 cup sugar and the water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  3. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirring a couple times to coat with syrup.
  4. Visit Cranberry Mimosa Cupcakes @ for full directions.

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