The Mimosa Cupcakes are simple treats perfect for March 8th, International Women’s Day. These cupcakes are not only delicious but a quick alternative to the classic mimosa cake. Perfect for those looking for a tasty treat but have little time to spend in the kitchen. They have a base of soft sponge cake and are filled with chantilly cream, finally, the sponge cake on top creates a beautiful mimosa effect, try them, success is guaranteed!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: International Women's Day, All seasons
- Energy 191.59 (Kcal)
- Carbohydrates 15.28 (g) of which sugars 11.51 (g)
- Proteins 3.04 (g)
- Fat 13.22 (g) of which saturated 0.59 (g)of which unsaturated 0.72 (g)
- Fibers 0.11 (g)
- Sodium 20.91 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Mimosa Cupcake Ingredients
- 2 eggs
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup cup fresh whipping cream
- 1/4 cup sugar
- 1 tsp vanilla extract
Mimosa Cupcake Tools
- 6 Cupcake Liners
- 1 Muffin Tin
- 1 Electric Whisk
- Wooden Spoon
- 1 Baking Pan about 6 inches
- Parchment Paper
- 1 Piping Bag
- 1 Star Tip
Mimosa Cupcake
Mimosa Cupcake Preparation
The chantilly cream should be prepared in advance and left to rest in the fridge for at least 2 hours.
Here is the recipe with ingredients and how to make it
here you can purchase the liners that can also be used without a muffin pan and I’ll also leave you the liners usable with the muffin pan
We work with the electric whisk, the eggs with the sugar for at least 10 minutes, they should incorporate a lot of air, double in volume, and be nice and foamy. Once ready, add the vanilla extract, flour, and baking powder sifted in small doses. Stir with a wooden spoon, but make light and rotating movements to not deflate the mixture.
Place 4 or 6 liners on a muffin tray and pour the batter, the remaining batter will be used for the sponge roll. Pour it into a mold lined with parchment paper and bake in the oven at 375/400°F “always adjust according to your own oven” for about 12 minutes.
Once the sponge roll is ready, cut it into cubes and also remove the crust, leaving only the inside. This is to create the mimosa effect when it will go over our cupcakes; meanwhile, take out the muffins and let them cool.
Now let’s start assembling our Mimosa Cupcakes:
Transfer the chantilly cream into a piping bag with a star tip and start filling the cupcakes, finally decorate the top of each cupcake with the sponge cake cubes to have the mimosa effect.
Before serving, add a few mint leaves and enjoy!
Happy March 8th to all women.
I also leave you the classic mimosa cake, a real delight!
If you like cooking with me, I’ll see you next time 🙂 Don’t miss it!
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Storage and Variation of Mimosa Cupcakes
These cupcakes can be kept in the fridge for a couple of days, if you want they can also be filled with diplomatic cream and decorated with strawberries.
These cupcakes can be kept in the fridge for a couple of days, if you want they can also be filled with diplomatic cream and decorated with strawberries.
