Mickey Cupcakes

5 from 2 votes

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 21

Total Time 36

Servings Cupcakes

Calories 538kcal

Author Krystle Smith

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

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.

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.

Nutrition