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“An easy cupcake recipe that uses boxed cake mix and resembles the taste of a mimosa. Yum!”
24 cupcakes

Ingredients Nutrition

  • cupcake
  • 1 (18 1/4 ounce) box white cake mix
  • 34 cup champagne or 34 cup ginger ale
  • 12 cup orange juice
  • 13 cup vegetable oil
  • 3 egg whites
  • 1 teaspoon orange zest
  • frosting
  • 6 cups powdered sugar
  • 12 cup butter, softened
  • 1 teaspoon orange zest
  • 3 tablespoons champagne or 3 tablespoons ginger ale
  • 3 tablespoons orange juice
  • orange zest
  • orange sugar candy sprinkles


  1. Preheat oven to 350.
  2. Line 24 regular-sized muffin tins with paper baking cups.
  3. In a large bowl, combine cake mix, champagne, orange juice, oil, eggs, and orange zest with an electric mixer on low for 30 seconds. Beat on medium speed for 2 minutes.
  4. Divide batter evenly among muffin cups.
  5. Bake 15 - 20 minutes or until toothpick inserted in the center comes out clean.
  6. Cool 10 minutes. Remove cupcakes from tin and place on cooling rack. Cool completely.
  7. For the frosting, beat powdered sugar, butter, orange zest, champagne, and orange juice with an electric mixer on medium speed until smooth and creamy.
  8. Spoon into frosting bag with a large star tip. Pipe frosting onto cupcakes. Sprinkle with orange zest and/or orange sprinkles.
  9. Store in refrigerator if needed.

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