How to Make Minnie Mouse Cupcakes - A Step-by-Step Guide

Looking for a fun and adorable way to sweeten up your next party or special event? Look no further than these delightful Minnie Mouse cupcakes! Perfect for birthdays, Disney-themed gatherings, or simply for indulging your inner Disney fan, these cupcakes are sure to put a smile on everyone's face.

These Minnie Mouse cupcakes are not only delicious, but they also are a treat for the eyes. With their cute and iconic Minnie Mouse decoration, they are as much a delight to look at as they ...

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Ingredients

  • 36 chocolate sandwich cookies (such as Oreo®)
  • 2 tablespoons all-purpose flour
  • 3 ⅓ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup butter, room temperature
  • 2 ½ cups white sugar
  • 1 ½ cups 1% milk
  • 3 teaspoons vanilla extract
  • 5 egg whites
  • ¾ cup salted sweet cream butter, softened
  • 3 teaspoons Mexican vanilla extract
  • 6 cups powdered sugar
  • 1 ½ (8 ounce) packages cream cheese, softened
  • 4 drops pink food coloring (such as Wilton® Rose Icing Color), or as desired
  • 2 packages mini chocolate sandwich cookies (such as Oreo®)

Information

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 35 mins
  • Servings: 36

  • Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
  • Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
  • Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
  • Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, about 30 minutes.
  • Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
  • Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.
  • Nutrition

    477 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 31mg
    • Sodium: 424mg
    • Total Carbohydrate: 72g
    • Dietary Fiber: 2g
    • Total Sugars: 50g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 37mg
    • Iron: 1mg
    • Potassium: 52mg