Celebrate your favorite mouse with these delicious and cute Mickey Mouse cupcakes!! My kids LOVE these! They are delicious and festive and will work for any celebration.

Cupcakes are just the best! They come in every flavor with every type of frosting on top, and then you just have to change them up with different toppings and fillings. Try out some more of my favorite cupcakes, like these red velvet cupcakes, these lemon blueberry cupcakes, and these delicious banana cupcakes!

Mickey Mouse Cupcakes

A cupcake is the best because it’s the delight of a cake, but I can walk around with it in and eat it with my hands, and no one judges me! You can also just quickly throw away the wrapper and grab another one, and no one will know that you are having seconds! These mickey cupcakes were too cute NOT to try and make! We see these in Disneyland all over for a hefty price tag. Why not make your own in your kitchen and get a dozen or two to eat instead!

My kids love decorating cupcakes with me, but these were taken to the next level. Dipping them in the sugar and then helping me assemble the mickey heads was so much fun! Plus, I am all about adding in toppings to a cupcake that is basically a second dessert, and that’s just what his chocolate head is. Try these cupcakes out. They are so cute, and the chocolate cupcake base is perfectly moist and soft. You will love it!!

Ingredients in Mickey Mouse Cupcakes

Made with a chocolate cupcake recipe, these Mickey Mouse cupcakes are beautiful, festive, and downright delicious! Check out the recipe card at the bottom of the post for exact measurements.

Cupcakes

• Vegetable Oil: If you want moist cupcakes, this ingredient is key.
• Warm Coffee: Don’t worry, your cake won’t taste like coffee! The warm coffee actually accentuates the chocolate flavor making it taste extra delicious.
• Egg: I always use large eggs when making any recipe.
• Vanilla: Add a splash of vanilla flavor to the recipe!
• Flour: I used all purpose flour to make these chocolate cupcakes.
• Granulated Sugar: Sweeten up your cupcakes with some sugar.
• Unsweetened Cocoa Powder: Do not use Dutch Process in this recipe.
• Baking Soda and Baking Powder: These act as leavening agents which help the cupcakes to rise.
• Salt: The salt will enhance all of the ingredients in the cupcakes.

Buttercream

• Butter: Use unsalted butter that is at room temperature so that it will mix in without any lumps.
• Powdered Sugar: I always use powdered sugar in frosting because it’s sweet and it also dissolves quikly making the frosting smooth.
• Vanilla Extract: Add some more vanilla into the frosting for a delicious and subtle taste. *TIP* If you are making frosting that needs to be white, use clear vanilla extract so that it doesn’t dull or muddy the white color!
• Milk: This acts as a base to mix it all together.
• Yellow Food Coloring: You can use any color that you want but the yellow is classic for Mickey!
• Red Sprinkles: You can also use Jimmies or Sanding Sugar for the top!
• Lindt Dark Chocolate Truffles: These make the Mickey head. Try to put these together without sneaking a few to eat!
• Dark Chocolate Melting Wafers: These make the perfect ears!

How to Make Mickey Mouse Cupcakes

These are easy to make and you end up with such a cute and impressive result! If you are a Disney fan and NEED to have their cupcakes from the park on short notice, these are perfect for you!

Cupcakes

1. Prep: Preheat the oven to 325°. Line a cupcake pan with cupcake liners and set aside.
2. Whisk: In a large bowl, whisk together the oil, coffee, eggs, and vanilla until combined.
3. Sift: In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and whisk together until fully combined.
4. Bake: Scoop the batter into the prepared cupcake pan until each liner is filled 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring back when lightly pressed in the center. Cool completely before frosting.

Buttercream

1. Mix: In the bowl of a mixer, add the butter and beat with the paddle attachment until smooth and pale. Add the powdered sugar and mix on low until the powdered sugar is starting to make a thick frosting with the butter.
2. Beat and add color: Speed the mixer up and beat the buttercream until all the powdered has been absorbed into the butter. Add the vanilla and 2 tablespoons of milk. Beat until smooth, adding more milk as needed to get the buttercream to a smooth, pipeable frosting. Add the yellow food coloring and mix until you have a nice, even yellow buttercream.

Assembly

1. Pipe: Use a large round piping tip to pipe a large, even dollop of frosting on top of each cupcake.
2. Add sprinkles: Pour the red sprinkles into a shallow dish and press the bottom edge of the frosting into the sprinkles until the circumference of the cupcake.
3. Make the chocolate mickey: Press one unwrapped truffle into the center of the cupcake. Use a lighter to gently heat the truffle just enough to press two chocolate melting wafers into the sides of the truffles, so that it resembles a Mickey Mouse head. Repeat until all the cupcakes are frosted and topped with a truffle Mickey.

More Delicious Disneyland Recipes

If you love the happiest place on earth as much as I do then you must try these other copycat Disneyland recipes. They are JUST like the recipes in the park (if not better!) There are so many delicious ones, you are going to have a hard time choosing your favorite.

Copycat Recipes

Monte Cristo Sandwich (Disneyland Copycat)

Desserts

Copycat Disneyland Churro Toffee

Desserts

Raspberry Rose Mickey Macarons (Disneyland Copycat)

Beverages

Mint Julep (Disneyland Copycat)

Print

Mickey Cupcakes (Disneyland Copycat)

Celebrate your favorite mouse with these delicious and cute Mickey Mouse cupcakes!! My kids LOVE these! They are delicious and festive and will work for any celebration.

Course Dessert

Cuisine American

Keyword Disneyland, disneyland copycat, Mickey Mouse Cupcakes

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Servings 12 Cupcakes

Calories 427kcal

Author Alyssa Rivers

Ingredients

Cupcakes

• ½ Cup Vegetable Oil
• ¾ Cup Warm Coffee
• 1 Large Egg
• 1 ½ Teaspoon Vanilla
• 1 ½ Cup All Purpose Flour
• 1 Cup Granulated Sugar
• 6 Tablespoons Unsweetened Cocoa Powder (Not Dutch Process)
• 1 Teaspoon Baking Soda
• ¼ Teaspoon Baking Powder
• ½ Teaspoon Salt

Buttercream

• 1 Cup Unsalted Butter (Room Temperature)
• 4 Cups Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 2-4 Tablespoons Milk
• Yellow Food Coloring
• Red Sprinkles Jimmies or Sanding Sugar
• Lindt Dark Chocolate Truffles
• Dark Chocolate Melting Wafers

Instructions

Cupcakes

• Preheat the oven to 325°. Line a cupcake pan with cupcake liners and set aside.
• In a large bowl, whisk together the oil, coffee, eggs, and vanilla until combined.
• In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and whisk together until fully combined.
• Scoop the batter into the prepared cupcake pan until each liner is filled 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring back when lightly pressed in the center. Cool completely before frosting.

Buttercream

• In the bowl of a mixer, add the butter and beat with the paddle attachment until smooth and pale. Add the powdered sugar and mix on low until the powdered sugar is starting to make a thick frosting with the butter.
• Speed the mixer up and beat the buttercream until all the powdered has been absorbed into the butter. Add the vanilla and 2 tablespoons of milk. Beat until smooth, adding more milk as needed to get the buttercream to a smooth, pipeable frosting. Add the yellow food coloring and mix until you have a nice, even yellow buttercream.

Assembly

• Use a large round piping tip to pipe a large, even dollop of frosting on top of each cupcake.
• Pour the red sprinkles into a shallow dish and press the bottom edge of the frosting into the sprinkles until the circumference of the cupcake.
• Press one unwrapped truffle into the center of the cupcake. Use a lighter to gently heat the truffle just enough to press two chocolate melting wafers into the sides of the truffles, so that it resembles a Mickey Mouse head. Repeat until all the cupcakes are frosted and topped with a truffle Mickey.
• Enjoy!

Nutrition

Calories: 427kcal | Carbohydrates: 70g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 199mg | Potassium: 87mg | Fiber: 1g | Sugar: 56g | Vitamin A: 497IU | Calcium: 20mg | Iron: 1mg