Description
Delightfully decorated with Minnie Mouse Cupcakes Recipe flair, these cupcakes make a fun treat for classroom gatherings, themed birthdays, or any Disney-loving occasion. Moist vanilla cupcakes topped with pink buttercream and mini Oreo ears make for a fun and delicious treat kids and adults will love.
Ingredients
For the Cupcakes:
1 ½ cups cake flour
1 ½ cups all-purpose flour
1 ¾ cups sugar
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup cold butter, cubed
4 large eggs
1 ½ cups sour cream or you can use Greek yogurt
2 teaspoons vanilla bean paste
For the Frosting & Decorations:
1 cup unsalted butter, softened
5 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons half and half or heavy cream
2 drops pink food coloring (or 1 drop red)
48 mini Oreo cookies (for the ears)
Instructions
Make the Cupcake Batter:
Start by setting your oven to 350°F. Line two standard-size muffin pans with paper cups. In a large bowl, combine the flour, sugar, baking powder, and salt by mixing them together. Cut the butter into small cubes and work it into the dry mix until it takes on a crumbly texture. Crack the eggs in one by one, stirring after each to blend. In another bowl, stir together the sour cream and vanilla paste. Gradually pour this into the batter in two rounds, mixing thoroughly after each addition until the mixture becomes smooth and consistent.Bake the Cupcakes:
Scoop the batter into the muffin cups, filling them about two-thirds of the way. Slide the trays into the oven and bake for roughly 20 minutes. They’re ready to come out of the oven when you insert a toothpick into the center and it pulls out without any wet batter. Once baked, allow the muffins to rest in the tin for around 5 minutes before carefully moving them to a cooling rack to finish cooling.Make the Frosting:
In a bowl, beat softened butter until fluffy. Gradually add powdered sugar, vanilla, salt, and cream. Beat until light and smooth. Tint with pink food coloring and mix well.Decorate:
Once the cupcakes have cooled down, use a piping bag fitted with a star-shaped nozzle to swirl the frosting gently on top. Place two mini Oreos into each swirl to resemble Minnie Mouse ears. Optionally, add a red fondant bow between the cookies for a full Minnie effect.
Notes
Sour Cream vs. Greek Yogurt: You can use full-fat Greek yogurt instead of sour cream for the same rich texture and slight tang. Just avoid low-fat versions, which can thin out the batter.
Vanilla Bean Paste Substitute: If you don’t have vanilla bean paste, use 2 teaspoons of high-quality vanilla extract. You’ll lose the flecks, but not the flavor.
Color Customization: Adjust the pink hue of your frosting with more or fewer drops of coloring. You can also use beet powder for a natural dye-free option.
Allergy-Friendly Options: Need a nut-free or gluten-free version? Use gluten-free flour blends and allergen-friendly sandwich cookies in place of mini Oreos.
Storage Tips: These cupcakes are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days. Refrigerate if using cream-based decorations or during hot weather.
Freezing Instructions: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature, then frost fresh.
Piping Tip Recommendation: Use Wilton 2D or 1M piping tip for those iconic bakery-style swirls.
Themed Party Ideas: Pair with Minnie Mouse cookies, strawberry milk bottles, and red-polka-dot tableware for a fully themed dessert table.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cupcake Recipes
- Method: Baking
- Cuisine: American