Mickey Mouse Cupcakes
These Mickey Mouse Cupcakes are SO FUN! Rich chocolate cupcakes topped with creamy frosting and Oreo ears for a whimsical Disney treat.
Equipment
- Cupcake Pan
- Cupcake liners
- Mixing Bowl
- Electric Mixer
- Spatula
- Measuring cups and spoons
Ingredients
Cupcake Batter
- 1 box Betty Crocker Black and White Cupcake mix
- 2 eggs
- 3/4 cup water
- 1/4 cup vegetable oil
Frosting
- 1 pouch frosting
- 1/2 cup butter softened
- 2 tsp water
Decoration
- 24 Oreos
- sprinkles
Instructions
Baking the Cupcakes
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a mixing bowl, combine the Betty Crocker Black and White Cupcake mix, 2 eggs, 3/4 cup water, and 1/4 cup vegetable oil. Mix on medium speed until smooth, about 2 minutes.
- Place cupcake liners in your cupcake pan to prevent sticking and ease cleanup.
- Pour the batter into each liner, filling about two-thirds full to allow room for rising.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Preparing the Frosting and Decoration
- While cupcakes cool, combine the frosting pouch with 1/2 cup softened butter and 2 tsp water. Beat with an electric mixer until fluffy and smooth.
- Once cupcakes are completely cool, frost each generously using a spatula to create swirls or peaks.
- Break each Oreo in half and stick the halves into the frosting to resemble Mickey Mouse ears.
- Sprinkle colorful sprinkles on top for a festive and fun finish.
Notes
- Substitute eggs with 1/2 cup unsweetened applesauce for a vegan option.
- Replace butter with coconut oil or vegan butter for dairy-free frosting.
- Use melted coconut oil instead of vegetable oil to add a subtle flavor twist.
- Make homemade frosting with powdered sugar, butter, and milk for a personalized touch.
- Freeze unfrosted cupcakes for up to 3 months; thaw completely before frosting.