Mimosa Cupcakes

Dairy Free
Mimosa Cupcakes
120 min.
24
319kcal

Suggestions


Indulge in a delightful twist on a classic brunch favorite with these enchanting Mimosa Cupcakes! Perfect for celebrations or simply to satisfy your sweet tooth, these cupcakes bring the refreshing flavors of a mimosa right to your dessert table. With a light and fluffy texture, each bite is infused with the zesty essence of orange and a hint of bubbly champagne or ginger ale, making them a unique treat that will impress your guests.

What makes these cupcakes even more appealing is that they are completely dairy-free, allowing everyone to enjoy their deliciousness without worry. The combination of soft butter or margarine and vegetable oil ensures a moist and tender crumb, while the vibrant orange peel adds a burst of citrusy brightness. Topped with a smooth and creamy frosting, these cupcakes are not only a feast for the taste buds but also a visual delight, adorned with sparkling edible glitter that catches the light beautifully.

Whether you're hosting a brunch, celebrating a special occasion, or simply treating yourself, these Mimosa Cupcakes are sure to be a hit. With 24 servings, they are perfect for sharing, and their eye-catching presentation will make them the star of any dessert spread. So, gather your ingredients and get ready to whip up a batch of these irresistible cupcakes that are sure to bring joy and sweetness to any gathering!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350°F (325°F 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

Calories319kcal
Protein1.88%
Fat21.2%
Carbs76.92%

Properties

Glycemic Index
7.71
Glycemic Load
8.59
Inflammation Score
-3
Nutrition Score
3.9804347993239%

Flavonoids

Hesperetin
0.25mg
Naringenin
0.05mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:318.98kcal
15.95%
Fat:7.7g
11.85%
Saturated Fat:1.68g
10.47%
Carbohydrates:62.87g
20.96%
Net Carbohydrates:61.35g
22.31%
Sugar:50.75g
56.39%
Cholesterol:0mg
0%
Sodium:201.34mg
8.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.53g
3.07%
Vitamin C:17.39mg
21.08%
Phosphorus:77.13mg
7.71%
Calcium:68.89mg
6.89%
Fiber:1.51g
6.05%
Vitamin K:6.15µg
5.86%
Vitamin B2:0.08mg
4.96%
Folate:19.51µg
4.88%
Vitamin A:223.81IU
4.48%
Selenium:2.98µg
4.26%
Vitamin B1:0.06mg
4.25%
Vitamin E:0.61mg
4.08%
Vitamin B3:0.64mg
3.18%
Iron:0.55mg
3.06%
Manganese:0.05mg
2.34%
Copper:0.03mg
1.68%
Potassium:52mg
1.49%
Magnesium:5.82mg
1.45%
Vitamin B6:0.03mg
1.43%
Vitamin B5:0.14mg
1.37%