Mimosa cupcake



On the 8th March we have always paid tribute to women in the most delicious of ways! From the classic mimosa cake, with its delicious pineapple version, to the creative tagliatelle that evoke mimosa leaves. Lots of tempting recipes, each characterized by the typical straw yellow color of the traditional symbol of women's day. The recipe for mimosa cupcakes is the latest addition to a rich collection inspired by this occasion, for a single-portion version of the eponymous cake. With their creamy diplomat cream, these cupcakes make the perfect small gift for celebrating this special day!!


Ingredients for 12 cupcakes
Butter ½ cup (120 g) - room temperature
Eggs 3 (165 g) - (around 3)
Sugar ⅔ cup (120 g)
Type 00 flour 1 cup (120 g)
Lemon peel 1
Baking powder ½ tsp (2 g)
For the diplomat cream
Whole milk 1 cup (250 ml)
Heavy cream 1 cup (300 ml)
Cornstarch 3 tbsp (25 g)
Egg yolks 3
Sugar ½ cup (80 g)
Vanilla bean ½
Lemon peel 1

How to prepare Mimosa cupcake

To make mimosa cupcakes, place the softened pieces of butter, the lemon peel and the sugar 1 in a bowl, beat for a few moments with the electric whisk to amalgamate the ingredients 2, then gradually add the lightly beaten eggs while stirring with the electric whisk all the while, so that they are slowly absorbed 3.

Now beat the mixture energetically until puffy, light and frothy 4. Incorporate the flour and the yeast: use a colander to sieve them directly into the bowl to prevent any lumps from forming (5-6),

then with a spatula stir delicately from the bottom up 7. Once the powders are thoroughly incorporated 8, line a mold for 12 cupcakes with paper cups and use an ice cream scoop (or a spoon) to fill each one with the dough 9. Bake the cupcakes in a static oven preheated to 355°F (180°C) for 20 minutes.

Prepare the diplomat cream in the meantime: bring the milk to just before the boil 10, place the eggs and sugar in a bowl 11, beat the mixture with a whisk, then gradually add the corn starch, stirring all the while 12.

Flavor with the seeds of the vanilla bean 13 and gradually add the hot milk 14, stirring with the whisk all the while 15.

Place the mixture back in the saucepan and heat on a low flame; add the grated lemon peel 16 and leave to thicken on a medium flame, stirring all the while 17. Place the cream in a baking tray, cover with plastic wrap 18 and leave to cool at room temperature before returning it to the refrigerator to firm up for an hour or so.

When the cream is firm, beat the fresh liquid cream with the electric whisk 19 until nice and frothy 20. Take the cream from the refrigerator and stir with the whisk to soften it 21,

then gradually add it to the whipped cream 22; stir carefully from the bottom up 23. Remove your cupcakes from the oven, they will have cooled down by now 24.

Take each cupcake and delicately hollow the top to create a cavity using a knife, then fill it with the cream (25-26). Crumble all the removed cupcake tops: you'll need them for garnishing at the end 27.

Now place the diplomat cream in a star-tipped pastry bag and squeeze tufts of cream into the cavity 28, then decorate each cupcake with the cupcake crumbs to create a mimosa effect 29. The mimosa cupcakes are ready to be enjoyed 30!


Mimosa cupcakes can be stored in the refrigerator for a couple of days. You can store the diplomat cream in a sealed container for around 3 days, or freeze it. The cupcake base can be prepared the day before and stored under a glass cake cloche.


Let your imagination run wild and fill your cupcakes with whatever cream you prefer: a milk cream or a white chocolate pastry cream are favorites for this recipe!

For the translation of some texts, artificial intelligence tools may have been used.