Lavender Mimosa Cupcakes

These Lavender Mimosa Cupcakes have a bubbly champagne cupcake base with a beautiful lavender buttercream frosting which makes for a sweet brunch dessert!

You can serve these cupcakes for a mimosa brunch party. I have a brunch and mimosas party idea post that’ll help you plan!

I’m going to make a bold statement here.  I do not like orange juice.

I never have.  There’s just something about it that makes my skin crawl.

So, when it comes to my mimosas I opt for peach juice, pineapple juice or flavored syrups, like this Lavender Syrup from Torani.

So when I was trying to come up with a recipe to use the delicious syrup, I knew I had to turn a mimosa into a cupcake but not with OJ.

So here I present to you my final Brunch Week recipe, Lavender Mimosa Cupcakes, and they’re nothing short of divine!

I am no stranger to putting alcohol in desserts.

Like these Irish Brownies.  They’re full of Guinness which lends to a dark, stout flavor in the chocolate that is wonderful.  The frosting has Bailey’s which is a perfect compliment to the chocolate brownie.

So it’s a no wonder I put champagne into these Lavender Mimosa Cupcakes.

The champagne in the cupcake base makes the cupcakes, light, fluffy and airy.

HOW DO YOU MAKE MIMOSA CUPCAKES?

Start by mixing together butter and sugar until light and fluffy.  Add in egg, one at a time, followed by Greek yogurt, vanilla and almond extract.

Into a medium sized bowl whisk together cake flour, baking powder, baking soda and salt.

Add dry mixture into the mixing bowl with the sugar mixture alternating with the champagne.  Beat until smooth.

Place into cupcake liners, about 2/3’s of the way full and bake in a 350 degree oven for 18-20 minutes ot until slightly golden or a toothpick inserted into the center comes out clean.  Allow to cool completely before frosting.

These champagne cupcakes are light and airy and such a celebratory treat!

HOW DO YOU MAKE LAVENDER BUTTERCREAM FROSTING?

Into the bowl of your stand mixer or a large bowl, beat butter until light and creamy.  Add in powdered sugar, one cup at a time, until you’ve added 3 cups.

Add in vanilla and almond extracts.  Add in remaining 3 cups of powdered sugar.  Beat in 1/2 cup lavender syrup.

Since the syrup is such a lovely hue of pueple I was expecting the frosting to be a beautiful color but it came out super drab and grayish.

Therefore, I made purple by adding in 30 drops of red food coloring and 30 drops of blue food coloring.

This gave me a very light, lavender purple color that I was very happy with.

Play around with the colors and add more purple if you’d like.

SPONSOR LOVE

You can use this lavender syrup, from Torani, to flavor iced coffee, milkshakes, cakes, etc.  The possibilities of it’s use are endless. 

What I truly love about it, is that it’s not overly floral.  It’s light and fresh and does not taste like what you would expect.  It’s fabulous!

As for the Gold Sugar Crystals, from Sweets & Treats, are the perfect topping for these Lavender Mimosa Cupcakes. 

They’re sparkly and add a little but of pizzaz to these cupcakes.

I also picked up these adorable donut sprinkles (ZOMG!) and Cotton candy ones too for my daughter.

Lavender Mimosa Cupcakes are perfectly suitable for brunch or dessert.

Print

Lavender Mimosa Cupcakes

Prep 10 mins

Cook 18 mins

Inactive 1 hour

Total 1 hour, 28 mins

Author Megan | Strawberry Blondie Kitchen

Yield 18 servings

These Lavender Mimosa Cupcakes have a bubbly champagne cupcake base with a beautiful lavender buttercream frosting which makes for a sweet brunch dessert!

Ingredients

Champagne Cupcakes

• 3/4 cup salted butter, softened
• 1 cup sugar
• 2 eggs, room temperature
• 3/4 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup champagne, room temperature
• 1 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Lavender Buttercream Frosting

• 1 cup salted butter, softened
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup lavender syrup
• red and blue food coloring
• gold sugar crystals and/or lavender for garnish

Instructions

1. Preheat oven to 350 degrees F.  and line cupcake pans with cupcake liners.
2. Into the bowl of your stand mixer or a large bowl with a hand mixer, S beat together butter and sugar until light and fluffy.  Add in egg, one at a time, followed by Greek yogurt, vanilla and almond extract.
3. Into a medium sized bowl whisk together cake flour, baking powder, baking soda and salt.
4. Add dry mixture into the mixing bowl with the sugar mixture alternating with the champagne.  Beat until smooth.
5. Place into cupcake liners, about 2/3's of the way full and bake for 18-20 minutes or until slightly golden brown or a toothpick inserted into the center comes out clean.  Allow to cool completely before frosting.

Lavender Buttercream Frosting

1. Into the bowl of your stand mixer or a large bowl, beat butter until light and creamy.  Add in powdered sugar, one cup at a time, until you've added 3 cups.
2. Add in vanilla and almond extracts.  Add in remaining 3 cups of powdered sugar.  Beat in 1/2 cup lavender syrup.
3. Pipe frosting onto cupcakes and garnish with gold sugar crystals and/or lavender.

Since the syrup is such a lovely hue of purple I was expecting the frosting to be a beautiful color but it came out super drab and grayish.

Therefore, I made purple by adding in 30 drops of red food coloring and 30 drops of blue food coloring.

This gave me a very light, lavender purple color that I was very happy with.

Play around with the colors and add more purple if you'd like.

Courses Dessert

Cuisine American

I cannot believe Brunch Week 2019 has already come to an end.

Don’t forget to enter the giveaway before and visit any post from earlier this week to check out the recipes:

• Sheet Pan Mexican Frittata
• Strawberry Hibiscus Mint Julep
• Strawberry Rhubarb Coffee Cake

all other blogger recipes.

Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE #2 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

PRIZE#3 JOYJOLT

PRIZE#4 SWEETS & TREATS

PRIZE#5 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

 

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

 

PRIZE#6 COOKBOOK SET

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Maple Bacon Old Fashioned from The Spiffy Cookie
Pimm’s Iced Tea from Books n’ Cooks
Sparkling Strawberry Peach Punch from For the Love of Food
Spicy Bloody Mary from Sweet Beginnings
Starbucks Copycat Chai Tea Latte from Snacks and Sips
Strawberry St Germain Gin and Tonic from Caroline’s Cooking
Triple Orange Julius from The Crumby Kitchen
Watermelon Fizz Cocktail from Who Needs A Cape?

BrunchWeek Appetizers and Salads:
Breakfast Nachos from Culinary Adventures with Camilla
Cheddar Cheese Bites from Family Around the Table

BrunchWeek Egg Dishes:
Amish Breakfast Casserole from Platter Talk
Cheesy Poblano Frittata from Shockingly Delicious

BrunchWeek Breads, Grains, and Pastries:
Berry Baked Oatmeal from Kate’s Recipe Box
Galaxy Donuts from Hezzi-D’s Books and Cooks
Vegan Mango Peach Toaster Pastries from The Baking Fairy
Waffle Casserole with Maple Sausage from Karen’s Kitchen Stories

BrunchWeek Fruits, Vegetables and Sides:
Bacon and Cheese Loaded Hashbrown Waffles from Big Bear’s Wife

BrunchWeek Desserts:
Brunch Cake from April Golightly
Cream Cheese Coffee Cake from PasstheSushi
Lavender Mimosa Cupcakes from Strawberry Blondie Kitchen
Orange Creamsicle Cupcakes from Cookaholic Wife
Peachy Keen Buttercream from Cooking With Carlee
Raspberry Lemon Cake from The Redhead Baker
Salted Caramel Blondie Trifles from Jolene’s Recipe Journal
Sugar Cookie Fruit Pizza from Hardly A Goddess

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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.