Mimosa Cupcakes

Dairy Free
Mimosa Cupcakes
120 min.
24
324kcal

Suggestions


Indulge in a delightful twist on a classic brunch favorite with these Dairy-Free Mimosa Cupcakes! Perfect for celebrations or simply to satisfy your sweet tooth, these cupcakes capture the essence of a refreshing mimosa in a fun and portable form. With a light and fluffy texture, each bite is infused with the zesty flavors of orange juice and a hint of champagne or ginger ale, making them a perfect treat for any occasion.

These cupcakes are not only delicious but also cater to those with dietary restrictions, as they are completely dairy-free. The combination of butter or margarine with egg whites creates a moist and airy base, while the addition of grated orange peel elevates the citrus flavor to new heights. Topped with a smooth and creamy frosting, these cupcakes are finished off with a sprinkle of edible glitter or coarse sparkling sugar, adding a touch of elegance and festivity.

Whether you're hosting a brunch, celebrating a special event, or simply looking to impress your friends and family, these Mimosa Cupcakes are sure to be a hit. With 24 servings, there's plenty to go around, and their vibrant appearance will brighten up any dessert table. So, roll up your sleeves and get ready to bake a batch of these scrumptious cupcakes that are as delightful to look at as they are to eat!

Ingredients

  • 0.5 cup butter softened
  •  egg whites 
  • 0.8 cup ginger ale 
  • tablespoons ginger ale 
  • 0.5 cup orange juice 
  • tablespoons orange juice 
  • teaspoon orange zest grated
  • 24 servings orange zest grated
  • cups powdered sugar 
  • 24 servings sugar white
  • 0.3 cup vegetable oil 
  • box cake mix white

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  5. In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.

Nutrition Facts

Calories324kcal
Protein1.89%
Fat20.91%
Carbs77.2%

Properties

Glycemic Index
12.5
Glycemic Load
9.27
Inflammation Score
-3
Nutrition Score
4.2321739436492%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.87mg
Naringenin
0.16mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:323.89kcal
16.19%
Fat:7.71g
11.87%
Saturated Fat:1.68g
10.48%
Carbohydrates:64.07g
21.36%
Net Carbohydrates:62.54g
22.74%
Sugar:51.84g
57.6%
Cholesterol:0mg
0%
Sodium:201.91mg
8.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.57g
3.14%
Vitamin C:20.09mg
24.35%
Phosphorus:78.02mg
7.8%
Calcium:69.81mg
6.98%
Fiber:1.53g
6.13%
Vitamin K:6.16µg
5.86%
Folate:21.09µg
5.27%
Vitamin B2:0.09mg
5.06%
Vitamin A:234.5IU
4.69%
Vitamin B1:0.07mg
4.56%
Selenium:2.99µg
4.27%
Vitamin E:0.61mg
4.1%
Vitamin B3:0.66mg
3.28%
Iron:0.58mg
3.2%
Manganese:0.05mg
2.42%
Copper:0.04mg
1.86%
Potassium:62.59mg
1.79%
Magnesium:6.48mg
1.62%
Vitamin B6:0.03mg
1.54%
Vitamin B5:0.15mg
1.47%