Cranberry Mimosa Cupcakes Recipe – 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! These cupcakes 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
- To make the cranberries, bring 1/2 cup sugar and the water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
- Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
- Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirring a couple times to coat with syrup.
- To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add vanilla extract, sour cream and orange zest and mix until well combined.
- Add egg whites in two batches, mixing until well combined.
- Combine dry ingredients in another bowl, then combine orange juice and champagne in another bowl.
- Add half of the dry ingredients to the batter and mix until well combined. Add the orange juice mixture and mix until well combined.
- Add remaining dry ingredients and mix until well combined.
- Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
- Remove the sparkling cranberries from the syrup and roll in the remaining cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them. Set cranberries aside to dry for about 30 minutes to an hour.
- To make the frosting, combine cranberries, water and sugar in a small saucepan and cook on medium-high heat for approximately 5-7 minutes, until the cranberries begin to pop. Remove from heat and set aside to cool for about 5 minutes.
- Transfer cranberries to a food processor and puree. Strain the puree though a fine mesh sieve. You should end up with about ¼ cup (60ml) of cranberry puree. Set aside.
- Beat the butter and shortening in a large mixer bowl until smooth.
- Add about half of the powdered sugar and mix until smooth.
- Add the cranberry puree and mix until well combined.
- Add remaining powdered sugar and mix until well combined and smooth.
- Add 2-4 tbsp of champagne, as needed, until the frosting is a good consistency for piping.
- Pipe the frosting onto the top of the cupcakes. I used Ateco tip 808.
- Top the cupcakes with the sparkling cranberries, plain cranberries and quarter slices of oranges.
- Store cranberries in an airtight container in the refrigerator until ready to serve. Best served at room temperature.