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Mickey Mouse Christmas Cupcakes

Celebrate the holidays with chocolate Mickey Mouse Christmas cupcakes finished with red frosting and mini Oreo ears.

Recipe

Ingredients

  • Cupcake batter:
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • ½ tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup cocoa powder
  • ¾ cup buttermilk
  • Buttercream:
  • 2 cups unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 5 cups confectioner’s sugar
  • red food coloring
  • Mini oreos

Let's get Cooking...

  1. Bake the cupcakes:Beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla extract and eggs one at a time, beating with each addition. In a separate bowl, combine the flour, baking soda, salt and cocoa powder. Add this to the butter mixture in 2 additions, alternating with the buttermilk. Pour the batter into a muffin pan lined with red cupcake liners. Bake at 350F for 20 minutes, then cool completely.
  2. Make the buttercream: Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix until combined. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy. Dye ¾ of the buttercream red and leave the remaining buttercream white. Place the red buttercream into a piping bag fitted with a large, star-shaped piping tip. Place the white buttercream into a piping bag fitted with a small, star-shaped piping tip.
  3. To decorate: Pipe a large swirl of red buttercream on top of each cupcake. Use the white buttercream to create the top pompom and fluffy trim of the hat. Stick 2 mini oreo cookies on either side of the hat to create Mickey’s ears. Enjoy!