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Mickey Mouse Christmas Cupcakes

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.

Find it online: https://recipe.newsvks.com/mickey-mouse-christmas-cupcakes/