Adorable Mickey Mouse Cupcakes are moist, with the creamiest buttercream frosting, a sprinkling of red sugar, and a few decorations to make them look like Mickey himself. For a Mickey Mouse treat Mouseketeers of all ages will love!
We got our inspiration straight from Disney and thought you would love these Meeska Mouska Mickey Mouse Cupcakes too!
Our little love lights up every time she hears the Mickey Mouse Clubhouse music. So, we knew for her 1st birthday it would have to be a Mickey Mouse party theme!
And, as you can see, she loved her own personal cupcake on her special day.
Preheat oven to 350º F and line two muffin tins with papers. Make the cake batter according to instructions on the box, but use our lower calorie cake tip to save lots of calories and fat.
Use a medium (2 oz) scooper to fill the papers approximately 3/4 full. Bake 15-17 minutes, and use our toothpick tip to ensure your cupcakes come out nice and moist every time.
Add red food coloring to the frosting until the desired color is achieved, then spread on cupcakes. It’s okay if they aren’t perfectly smooth, because the red sugar will cover the frosting nicely.
Note: You can make these cupcakes ahead of time and freeze them. Just bake, cool, cover them with red frosting and freeze. But, do not sprinkle with red sugar, or add the Oreo cookies and yellow chocolate candies until ready to serve. Adding these items and then freezing will cause the ears to become soft and mushy, and the red sugar and yellow candies are not as pretty when thawed.
Next, generously sprinkle with red sugar.
I only made 12 cupcakes, because I used the other 1/2 of the cake batter for our Chocolate Overload Ice Cream Cake, which was her birthday cake. My sister, Charlene said it was the BEST ice cream cake she ever had! If you’ve been waiting to see the layers of this cake, make sure to check it out here!
But, this recipe is adjusted for 24 cupcakes, and everything you’ll need for decorating.
Let’s get working on the cute Mickey ears. Separate and cut the large Oreo cookies in 1/2, keeping the cream sides. Then separate the small Oreo cookies, keeping the sides without the cream. Press 2 small Oreo cookies into each of the large 1/2 Oreo cookies.
Place one set of Mickey Mouse ears on top of each cupcake, then add 2 yellow chocolate candies for buttons. If you don’t have enough yellow chocolate candies, feel free to use any color you’d like.
Mickey Mouse Cupcakes
- 15.25 ounces (432.33 g) Devil's Food cake mix (1 box)
- 1 cup (236.59 ml) water
- 10 tablespoons (147.87 ml) light mayonnaise (1/2 cup + 2 tablespoons)
- 3 (3 ) eggs
- 1 cup (236.59 ml) milk
- 1/4 cup (31.25 g) unbleached or all-purpose flour
- 1 cup (227 g) softened butter
- 1 cup (200 g) white sugar
- 1 teaspoon (4.93 ml) vanilla extract
- 12 (12 ) Oreo cookies (separated and cut in half)
- 24 (24 ) mini Oreo cookies (separated)
- Red food coloring
- 1/4 cup (50 g) red sugar
- 48 (48 ) yellow chocolate candies (or other color for buttons)
Preheat oven to 350º F and line two tins with cupcake papers.
- In a large mixing bowl add the cake mix, water, light mayonnaise, and eggs. Mix according to instructions on the box.
- Use a medium (2 oz) scooper to fill the papers approximately 3/4 full.
- Bake 15-17 minutes, or until a toothpick inserted comes out a little sticky, but not wet. Make the frosting while the cupcakes are cooling.
- In a saucepan whisk together the milk and flour. Stir constantly over medium-high heat until thickened, this will take a few minutes. Set aside to cool until the bottom of the pan is warm to the touch. *To cool mixture quickly see note below.
- While the thickened milk mixture is cooling, in a mixing bowl beat the butter, sugar and vanilla extract until light and creamy, about a minute. Take the cooled, thickened milk mixture and give it a stir. Then add a tablespoon at a time to the butter mixture, beating on medium-high speed until all the milk mixture is added. Beat an additional minute, or two, until frosting is smooth and extra creamy.
- Add red food coloring to the frosting until the desired color is achieved then spread on cupcakes. *See note if making these cupcakes ahead of time. Generously sprinkle with red sugar. Separate and cut the large Oreo cookies in 1/2, keeping the cream sides. Then separate the small Oreo cookies, keeping the sides without the cream. Press 2 small Oreo cookies into each of the large 1/2 Oreo cookies. Place one set of Mickey Mouse ears on top of each cupcake. Then add 2 yellow chocolate candies for buttons.
- To quickly cool the thickened milk mixture, place the saucepan in the freezer on a hot pad for 5-7 minutes. But, make sure not to cool mixture too much. If the butter is really soft and the frosting seems it isn't thick enough, place the mixing bowl in the fridge for 10 minutes and beat again until smooth and extra creamy.
- You can make these cupcakes ahead of time and freeze. Just bake, cool, cover with red frosting and freeze. But, do not sprinkle with red sugar, or add the Oreo cookies and yellow chocolate candies until ready to serve. On the day of your party just thaw your cupcakes, sprinkle with red sugar, then add the ears and yellow buttons.
Decorating idea from Disney’s Mickey Mouse Cupcakes (with video)
Check out our 1st Cookbook Savory ~ Sweet ~ Repeat. It’s a delicious eCookbook full of tried & true family-favorite recipes: 25 savory & 25 sweet. All of them are from this blog and some our family has enjoyed for 50 & even 60 years! There’s also a few newer family favorites as well. Our eCookbook downloads beautifully and is perfect for gift-giving!
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