Mimosa Cupcakes with Orange Cream Buttercream
This post is sponsored by Amoretti. I’m pleased to partner with them to bring you this delicious recipe featuring their products. All opinions are mine alone. #Ad #Amoretti
Anyone else missing brunch?
Being pregnant, especially during a pandemic has me missing Mimosas and Bloody Mary’s at brunch. As soon as our favorite brunch spots open back up and baby girl has arrived, I cannot wait to indulge. Until then, I have a fun recipe to bring a refreshing, Springtime brunch to your home!
Mimosa Cupcakes with Orange Cream Buttercream Frosting
This recipe uses two delicious products from my friends at Amoretti. They are my go-to for Natural Artisan Flavors, Compounds, Extracts and more. They really changed the game and how easy it is flavor baked goods and even cocktails. Here I used the Mimosa Compound and Orange Cream Artisan Natural Flavor to truly embody the classic taste of a Mimosa!
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cup granulated sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ cup unsalted butter, room temperature
- 3 egg whites
- 2 ½ tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- 40 grams (or 7 tsp) Amoretti Mimosa Compound
- 1 cup unsalted butter, room temperature
- 4 cups confectioners’ sugar
- ½ tsp salt
- 2 ½ tbsp Amoretti Orange Cream Artisan Natural Flavor
- optional fresh orange wedges for garnish
Instructions
- Preheat oven to 350 degrees.
- Add cupcake liners to cupcake/muffin tin, then set aside.
- In a medium mixing bowl, combine flour, sugar, baking soda, and baking powder.
- Add butter, egg whites, sour cream, vanilla, milk and mimosa compound. Mix until well combined.
- Fill liners halfway full.
- Bake for 17-19 minutes.
- Allow to cool for 15 minutes.
- In a standmixer (using the paddle attachment), slightly cream the butter. Then add confectioners’ sugar ¼ cup at a time until well combined. Then add orange cream flavor until completely mixed.
- Frost the top of each cooled cupcake or use a piping bag. Top with a fresh orange wedge.
