Mimosa’s are not just for Sunday brunch anymore. Say “Cheers” and celebrate with these Vegan Mimosa cupcakes. These cupcakes are soft and fluffy with a citrusy bright, fresh squeezed orange flavor, topped with a rich champagne butter cream. They will have you smiling and saying “Salute”.
Champagne and orange juice go together like peanut butter and jelly. I first enjoyed this classic combination while celebrating Mother’s Day with my Mom. I instantly fell in love with the combination of tart, sweet and bubbly.
Some Champagne Is Not Vegan
Not all champagne is vegan! I had no idea that some alcohol, wine and champagne are processed using animal-derived finishing agents to clarify the product. They use animal ingredients such as: isinglass (fish bladder), casein (milk protein), gelatin (boiled animal parts), egg whites. Do some research before you buy your liquor to ensure your drinks are crutely free.
Cooking With Champagne
I did some experimenting with this recipe and I found the champagne flavor doesn’t come through if added to the cake batter. My favorite way to use it is to add the bubbles raw into the icing. This recipe is a great way to use up leftover champagne (if you ever have any). I used Veuve champagne because its vegan and we were celebrating! I wanted the cupcakes to be extra special! You can use whatever type of champagne you like. The rule is: If you like it in the champagne glass, you’ll like it in the cupcakes. If you’re looking for more champagne flavor enjoy this sweet treat with a glass of bubbles.
If you’ve made my cupcakes before you’ll notice this recipe is similar to my Pink Lemonade Cotton Candy Cupcakes. I love that recipe so much that I just switched the lemon out for orange. They are perfectly moist, soft and fluffy. I figure if it’s not broken why fix it?
How To Top Your Vegan Mimosa Cupcakes
I topped my cupcakes with a sliver of orange rind and gold stars. You can find these gold stars at Michaels or edible glitter at most craft stores. If you don’t own a citrus peeler a small orange slice or quarter piece of orange will look just as pretty.
More Recipes To Enjoy
I hope you enjoy these Vegan Mimosa Cupcakes! If you like these cupcakes try my other baked goods:
Show Me Your Creations!
If you make these Vegan Mimosa Cupcakes please take a photo of them and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give these Vegan Mimosa a star rating.
Thanks for the love, my friends!
Susan xox
Vegan Mimosa Cupcakes
Mimosa’s are not just for Sunday brunch anymore. Say “Cheers” and celebrate with these Vegan Mimosa cupcakes. These cupcakes are soft and fluffy with a citrusy bright, fresh-squeezed orange flavor, topped with rich champagne buttercream. They will have you smiling and saying “Salute”.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup oat milk
- 2 tbsp of fresh orange juice
- 2 tbsp of orange zest
- ½ cup of light neutral oil
- 1 tsp of pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ baking soda
- 1/2 cup sugar
- ¼ tsp salt
For the frosting:
- ½ cup vegan butter softened
- 4 cups of sifted powdered sugar
- 3–4tbsp champagne (more if needed)
- Orange rind ribbons
- Gold stars
Instructions
1. Preheat oven to 350F and ensure the oven rack is in the center position. Line a standard muffin tin with 12 gold tulip liners.
2. Add oat milk and orange juice and zest to a large mixing bowl and let set for 3-4 min. This will curdle the milk and make “buttermilk”. Add oil, sugar, and vanilla and whisk until thoroughly combined and sugar has dissolved.
3. Add flour, baking soda, baking soda to a sifter and sift over the bowl with wet ingredients. Use a whisk or hand, wooden spoon or hand mixer to blend until well incorporated and no large lumps of flour remain. The batter should be the consistency of pancake batter not too thick not too thin. Add a few more tbsp of flour if the batter is too thin or oat milk if it’s too thick.
4. Divide batter evenly among the cupcake holders filling ¾ of the way up.
5. Bake on center rack for 20-24 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool completely on a metal cooling rack. In the meantime, prepare the frosting.
7. Add softened vegan butter to a mixing bowl and beat with an electric hand mixer or use a fork until light and fluffy.
8. Add champagne and sifted powdered sugar ½ cup at a time and continue mixing until thick and creamy. If icing is too thin add more sugar. If it’s too thick add more champagne.
9. Once cooled, frost cupcakes using a piping bag and star tip or spread with a butter knife. Top with orange rind ribbon and gold stars.
10. Store leftovers covered at room temperature or refrigerate for up to 3 days or freeze for up to 2 months.
This works, but only because I had enough experience to guess how much sugar I should add. I used a cup, and it worked out really well!
Author
Hi! Thank you so much for your comment and for letting me know about the error in the recipe. I’m so glad you were able to guess at the amount of sugar and the cupcakes worked out for you. I hope you get a chance to try another one of my recipes. 🙏🏻💗🌱
Where did you get the beautiful baking cups from ?
Hi Bre,
Thanks for the question! You can get the gold cups from Amazon. There is a purchase link in the recipe or you can copy and paste this link: https://www.amazon.ca/gp/product/B07Y62G7K1/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B07Y62G7K1&linkCode=as2&tag=susancooksv0a-20&linkId=0cad5169926a400fefa9a3b2591a5456
With gratitude,
Susan