Mickey Cupcakes
My Mickey cupcakes are topped with fluffy vanilla buttercream and decorated to look like your favorite cartoon mouse. These cupcakes are perfect for parties and couldn't be easier to make.
Why I Love These Cupcakes
- Fast and Fun: These cupcakes don't require any fancy decorating skills. Even kids can help make them.
- Easy: They start with a cake mix.
- Tasty: These rich chocolate cupcakes are topped with goodies like Oreos and candy.
Great For
- Disney Birthday parties (Also try my Mickey Beignets)
- Announcing a surprise Disney trip
- Dessert anytime
Ingredient Notes and Shopping Tips
- Butter: Use butter instead of oil in the cake mix for a richer flavor and a more delicate crumb.
- Milk: I use milk instead of butter for a moist cake.
- Gel Food Coloring: Use gel food coloring to add vibrant color without additional liquid. Look for it at craft stores or online.
- Chocolate Chips: Use chocolate instead of frosting to help keep everything together.
- M&Ms: I used Peanut M&Ms, but any round yellow candy like Skittles would also work.
How To Make Mickey Cupcakes
- Make the Cupcakes: Combine cake mix, butter, and oil. Bake for 21-23 minutes.
- Make the Frosting: Cream butter and vanilla. Stir in powdered sugar and heavy cream.
- Decorate: Top frosting with sanding sugar, M&Ms, and Oreos.
Leftovers
- Storage: Store at room temperature in an airtight container.
- How Long Do They Last?: Enjoy within 4-5 days.
- Freeze: Freeze for up to 3 months. I suggest freezing without the decorations.
Tips
- Make-Ahead: Make cupcakes 1-2 days ahead of time. Frost and decorate just before serving to avoid soggy cookies.
- Avoid opening the oven: The blast of cool air can cause your cupcake tops to sink.
- Doneness: Cupcakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you see raw batter, continue baking for a few minutes at a time.
- Cool: Cool completely on a wire rack before frosting; your frosting may melt.
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More Cupcakes To Try
📖 Recipe
Mickey Cupcakes
My Mickey cupcakes are topped with fluffy vanilla buttercream and decorated to look like your favorite cartoon mouse. These cupcakes are perfect for parties and couldn't be easier to make.
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Servings: 24 Cupcakes
Calories: 538kcal
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Ingredients
For the Cupcakes
- 1 Box Triple Chocolate Cake Mix
- 3 Eggs
- ½ Cup Butter Softened
- 1 Cup Whole Milk
- 1 Tablespoon Vanilla Extract
For the Frosting
- 3 Cups Butter Softened
- 6 Cups Powdered Sugar
- 5 Tablespoons Heavy Cream
- 2 Teaspoons Vanilla Extract
To Decorate
- 1 Bottle Red Sanding Sugar
- Red Gel Food Coloring
- 24 Oreos Taken Apart
- 48 Mini Oreos Taken Apart
- 48 Yellow M&Ms
- ½ Cup Semi-Sweet Chocolate Chips Melted
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Instructions
For the Cupcakes
- Preheat the oven to 350. Line cupcake pan with the black cupcake liners.
- In a large bowl, combine the cake mix, butter, milk, and vanilla extract. Stir until just combined.
- Fill cupcake liners ⅔ of the way full. Bake for 21-23 minutes. Cool.
For the Buttercream
- In a large bowl, cream butter until light and fluffy. Stir in vanilla and add the powdered sugar a little at a time.
- Add heavy cream until you reach your desired consistency. Stir in a few drops of red food coloring.
To Decorate
- Using an ice cream scooper, scoop a dollop of frosting onto the top of each cupcake.
- Dip the frosting into the red sugar sprinkles and place two M&Ms in the front for Mickey’s buttons.
- Spoon a small dollop of melted chocolate onto the back of the regular size Oreo where the mini Oreos will go for ears.
- Place Oreos into the center of the frosting.
Notes
Ingredient Notes and Shopping Tips
- Butter: Use butter instead of oil in the cake mix for a richer flavor and a more delicate crumb.
- Milk: I use milk instead of butter for a moist cake.
- Gel Food Coloring: Use gel food coloring to add vibrant color without additional liquid. Look for it at craft stores or online.
- Chocolate Chips: Use chocolate instead of frosting to help keep everything together.
- M&Ms: I used Peanut M&Ms, but any round yellow candy like Skittles would also work.
- Make-Ahead: Make cupcakes 1-2 days ahead of time. Frost and decorate just before serving to avoid soggy cookies.
- Avoid opening the oven: The blast of cool air can cause your cupcake tops to sink.
- Doneness: Cupcakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you see raw batter, continue baking for a few minutes at a time.
- Cool: Cool completely on a wire rack before frosting; your frosting may melt.
Nutrition
Calories: 538kcal | Carbohydrates: 54g | Protein: 3g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 421mg | Potassium: 127mg | Fiber: 1g | Sugar: 43g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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