Cranberry Mimosa Cupcakes
These cranberry mimosa cupcakes have a moist cupcake that's filled with orange and champagne flavours, then topped with a cranberry frosting that’s flavoured with a bit more champagne. Perfect for the holidays!
Servings 12 cupcakes
Calories 591kcal
Ingredients
Sparkling Cranberries
- 1 cup water
- 2½ cups granulated sugar divided
- 1 cup fresh cranberries
Mimosa Cupcakes
- ¼ cup water
- 1 tablespoon orange juice
- 3 tablespoons sparkling wine or Champagne
- 1 cup all purpose flour + 2 tablespoons
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Cranberry Frosting
- 2 tablespoons water
- ¼ cup granulated sugar
- 1 cup fresh cranberries
- ½ cup unsalted butter
- ½ cup vegetable shortening
- 2½ cups powdered sugar
- 1-3 tablespoons sparkling wine or Champagne
- orange slices
Instructions
Sparkling Cranberries
- Place water and 1½ cups granulated sugar in a small saucepan over medium heat.
- Remove from heat once sugar has dissolved. Pour the simple syrup mixture into a medium sized bowl. Add cranberries, stir to coat, and cool in the refrigerator overnight.
- The next day, drain cranberries and roll in remaining 1 cup granulated sugar until well coated. Let them dry for a few hours on a parchment lined baking sheet.
Mimosa Cupcakes
- Preheat oven to 350°F (180°C). Line muffin tins with cupcake liners.
- Measure out water, orange juice, and sparking wine in a measuring cup. Stir to combine and set aside.
- Combine flour, baking powder, and salt in a medium bowl. Set aside.
- Stir together sugar, milk, vegetable oil, egg, orange zest, and vanilla extract in a large bowl.
- Add dry ingredients and mix until just combined. Add measuring cup ingredients and mix until just combined.
- Fill cupcake liners just over half full. This will make 12-15 cupcakes. Bake for 15-17 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack to room temperature before frosting.
Cranberry Frosting
- Combine water, sugar, and cranberries in a medium saucepan over medium heat. Cook until you start to hear the cranberries pop, about 5 minutes. Remove from heat and let cool for a few minutes.
- Transfer cranberry mixture into a food processor and puree. Strain puree into a small bowl with a fine mesh sieve.
- Beat butter and shortening together in a large bowl until smooth. Add half powdered sugar and mix until combined. Add cranberry puree and mix, then add remaining powdered sugar and mix until combined.
- Add 1-3 tablespoons sparkling wine until frosting is pipeable. Pipe or smooth frosting onto cupcakes. I used Wilton 1M piping tip.
- Store cupcakes at room temperature for up to 3 days.
Notes
- I suggest using fresh cranberries for this recipe, unless you don't want to make sparking cranberries. Frozen berries can be used in the frosting. Don't thaw before using them in the recipe.
- Use whichever kind of sparkling wine you like, pink or white. Use non alcoholic sparkling wine if you don't want to use alcohol.
- You can use 2% milk instead of whole milk. I don't recommend anything lighter than that though.
- You can easily make the cupcakes the day before and frost the next day. Store in an airtight container at room temperature.
Nutrition
Calories: 591kcal | Carbohydrates: 99g | Protein: 2g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 164mg | Potassium: 58mg | Fiber: 1g | Sugar: 90g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg