Mickey Cupcakes
These adorable Mickey Mouse cupcakes use my vanilla cupcake recipe, which is loved by thousands of families! A moist vanilla cake that delivers on both taste and presentation, perfect for birthday parties or special occasions.
Servings: 12 cupcakes
Ingredients
Cupcakes
- 1 stick unsalted butter room temperature (1/2 cup)
- ¾ cup granulated sugar
- 2 large egg whites
- ½ cup sour cream
- ¼ cup milk skim, 1% or 2%
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Vanilla Frosting (makes enough to frost 12 cupcakes)
- 3 sticks unsalted butter room temperature (1 & 1/2 cups)
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
- Dash milk or heavy cream if frosting becomes too thick
- Regular oreos
- Mini oreos
- Red, yellow, white and black jimmie sprinkles
- Red and yellow food coloring
Instructions
Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Sift the dry ingredients together, this will help produce extra fluffy cupcakes. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2 full.
- Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Vanilla Frosting
- In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes. Gradually add the powdered sugar, mixing on low until combined. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream. If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
- If you want to color the frosting 2 separate colors, divide the frosting, add in the food coloring and beat until each color until combined.
Assemble the cupcakes
- Twist a regular oreo apart so you have 2 cookies. Scrape the filling out. Use a sharp knife to cut the oreo in half so you have 2 semi-circles. Set aside.
- Twist a mini oreo apart so you have 2 cookies. Scrape the filling out.
- Add a dollop of frosting to each cupcake and spread into a dome shape using an offset spatula. Place the sprinkles in a dish and rotate the edge of the cupcake in the sprinkles to get the sprinkles to stick to the frosting. Place a large half oreo piece in the center of the cupcake. Then, using a bit of frosting, stick the mini oreos onto the back of the large oreo. Fix the placement of the ears as needed so it looks like Mickey Mouse.
Notes
- Fill the cupcake liners only 1/2 full.
- Properly measure the all purpose flour using the spoon and sweep method.
- I used red and yellow gel food coloring from AmeriColor.
- You can find individual bags of various colored jimmie sprinkles at Michaels or Walmart.
- How to store: These cupcakes are best eaten the day they're made, but if you do have leftovers, they can be stored in an airtight container in the refrigerator for 2 to 3 days. If you want to freeze leftovers, I recommend removing the Oreos for easier storage.
Nutrition
Calories: 270kcal | Carbohydrates: 43g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 99mg | Potassium: 46mg | Fiber: 1g | Sugar: 33g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg