Celebrate the holiday season with these adorable Mickey Mouse Christmas Cupcakes. Combining delicious chocolate cupcakes with festive decorations, these treats are perfect for Disney fans and anyone looking to add some holiday magic to their dessert table.
Why You’ll Love This Recipe
- Festive Design: These cupcakes bring the charm of Mickey Mouse to your Christmas celebrations.
- Easy to Make: The straightforward recipe makes these cupcakes beginner-friendly.
- Customizable: You can easily switch up the decorations and flavors to suit your preferences.
- Kid-Friendly Fun: Perfect for baking and decorating with little ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (for cupcakes and frosting)
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cocoa powder
- Buttermilk
- Confectioner’s sugar
- Red and green food coloring
- Mini Oreo cookies (for Mickey’s ears)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the Batter:
- Cream butter and sugar until light and fluffy.
- Mix in eggs, one at a time, then add vanilla extract.
- Combine dry ingredients (flour, baking soda, salt, cocoa powder) in a separate bowl.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
- Bake the Cupcakes: Fill cupcake liners two-thirds full with batter and bake for 18–22 minutes. Cool completely.
- Make the Buttercream Frosting:
- Beat butter until creamy. Add vanilla extract.
- Gradually mix in confectioner’s sugar, then divide and tint with red and green food coloring.
- Decorate:
- Pipe frosting onto cupcakes using a star tip.
- Add mini Oreos for Mickey’s ears and optional sprinkles for extra flair.
Servings and Timing
- Yield: 12 cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
Variations
- Flavor Options: Use vanilla or red velvet cupcake batter.
- Frosting Twists: Try cream cheese frosting or peppermint buttercream.
- Extra Decorations: Add edible glitter or fondant bows for a festive touch.
Storage/Reheating
- Storage: Keep cupcakes in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze undecorated cupcakes for up to 3 months. Thaw before frosting.
- Reheating: Warm unadorned cupcakes in the microwave for 10–15 seconds.
FAQs
1. Can I use store-bought frosting?
Yes, simply divide it and color it with red and green food coloring.
2. What’s the best way to keep Oreo ears crisp?
Add the cookies just before serving to prevent softening.
3. How can I make buttermilk at home?
Mix 1 tablespoon of lemon juice or vinegar with 3/4 cup milk. Let sit for 5 minutes.
4. Can I make these gluten-free?
Substitute all-purpose flour with a gluten-free baking mix.
5. How do I avoid overmixing the batter?
Mix until ingredients are just combined to prevent dense cupcakes.
6. What piping tip works best for frosting?
A large star tip creates beautiful swirls.
7. Can I make mini cupcakes with this recipe?
Yes, reduce the baking time to 10–12 minutes.
8. Are there other options for Mickey’s ears?
Chocolate discs or fondant circles work well as alternatives.
9. Can I use natural food coloring?
Yes, but colors may be less vibrant compared to synthetic dyes.
10. How do I transport these cupcakes?
Use a cupcake carrier to protect the decorations during transport.
Conclusion
Mickey Mouse Christmas Cupcakes are a delightful way to celebrate the season. With their whimsical design and delicious taste, they’re a guaranteed hit at any holiday party. Gather your loved ones and enjoy creating these magical treats together!
PrintMickey Mouse Christmas Cupcakes
Celebrate the holiday season with these delightful Mickey Mouse Christmas Cupcakes! These festive treats feature rich chocolate cupcakes topped with vibrant red and green buttercream frosting, adorned with mini Oreo cookies to resemble Mickey’s iconic ears.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or heavy cream
- Red and green food coloring
For Decoration:
- Mini Oreo cookies (24, for 12 cupcakes)
- Festive sprinkles (optional)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Carefully stir in the boiling water until the batter is smooth. Note: The batter will be thin; this is normal.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Buttercream Frosting:
- In a large bowl, beat the room-temperature butter with an electric mixer until creamy and pale.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
- Add the vanilla extract and 2 tablespoons of milk or heavy cream. Beat on medium speed until the frosting is light and fluffy. If the frosting is too thick, add more milk or cream, one tablespoon at a time, until the desired consistency is reached.
- Divide the frosting evenly into two bowls. Tint one bowl with red food coloring and the other with green food coloring, mixing until the colors are vibrant and uniform.
- Assemble the Cupcakes:
- Once the cupcakes are completely cooled, frost half with the red buttercream and the other half with the green buttercream. You can use a piping bag fitted with a star tip for a decorative swirl or simply spread the frosting with a spatula.
- For each cupcake, gently press two mini Oreo cookies into the frosting at the top edge to represent Mickey Mouse’s ears.
- Add festive sprinkles if desired to enhance the holiday theme.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.