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88% would make again

Minnie Mouse Halloween Cupcakes

Make these cute, festive cupcakes for the Disney lovers in your life! They’re delicious, easy, and just plain fun to decorate. If making buttercream from scratch scares you, feel free to substitute canned frosting–either one works great!

Tasty Team
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Minnie Mouse Halloween Cupcakes
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 18 cupcakes

Candy Bows

  • 1 cup white chocolate chip (200 g), melted
  • 6 drops orange food coloring

Cupcakes

  • 1 box chocolate cake mix
  • 1 cup whole milk (240 mL), room temperature
  • 3 large eggs
  • 1 large egg yolk
  • ½ cup vegetable oil (120 mL)
  • 36 dark chocolate wafers

Buttercream

  • 2 sticks unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk, room temperature
  • ½ teaspoon kosher salt
  • 5 cups powdered sugar (550 g)
  • 4 drops yellow food coloring
  • 5 drops orange food coloring

Special Equipment

  • plastic mini bow mold
  • 18 paper cupcake liners

Nutrition Info

  • Calories 622
  • Fat 14g
  • Carbs 117g
  • Fiber 1g
  • Sugar 73g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Make the candy bows: In a small bowl, stir together the melted white chocolate and orange food coloring until well combined.
  3. Pour the melted orange chocolate into the bow mold and use an offset spatula to fill 18 cavities of the mold completely and smooth the tops. Transfer to the freezer until set, about 15 minutes.
  4. Make the cupcakes: In a large bowl, beat together the chocolate cake mix, milk, eggs, egg yolk, and canola oil with an electric hand mixer until evenly combined.
  5. Line 2 cupcake tins with 18 paper liners. Pour about ¼ cup (60 g) of the batter into each of the lined cups, filling about halfway.
  6. Bake for about 14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack set over a rimmed baking sheet and let cool completely.
  7. Make the buttercream: In a large bowl, use an electric hand mixer to beat the butter until smooth, but not airy. Add the vanilla, milk, and salt and beat to incorporate.
  8. Gradually sift the powdered sugar into the butter mixture, then beat until just incorporated and smooth. Do not overmix.
  9. Divide buttercream into three separate medium bowls. Add the yellow food coloring to one bowl and the orange food coloring to another and stir to incorporate. Transfer each color frosting to a piping bag fitted with a star tip.
  10. Pipe the yellow frosting, then orange, then white on top of each cupcake. Top each cupcake with an orange bow and 2 chocolate wafers for ears.
  11. Enjoy!

Ingredients

for 18 cupcakes

Candy Bows

  • 1 cup white chocolate chip (200 g), melted
  • 6 drops orange food coloring

Cupcakes

  • 1 box chocolate cake mix
  • 1 cup whole milk (240 mL), room temperature
  • 3 large eggs
  • 1 large egg yolk
  • ½ cup vegetable oil (120 mL)
  • 36 dark chocolate wafers

Buttercream

  • 2 sticks unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk, room temperature
  • ½ teaspoon kosher salt
  • 5 cups powdered sugar (550 g)
  • 4 drops yellow food coloring
  • 5 drops orange food coloring

Special Equipment

  • plastic mini bow mold
  • 18 paper cupcake liners

Nutrition Info

  • Calories 622
  • Fat 14g
  • Carbs 117g
  • Fiber 1g
  • Sugar 73g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Make the candy bows: In a small bowl, stir together the melted white chocolate and orange food coloring until well combined.
  3. Pour the melted orange chocolate into the bow mold and use an offset spatula to fill 18 cavities of the mold completely and smooth the tops. Transfer to the freezer until set, about 15 minutes.
  4. Make the cupcakes: In a large bowl, beat together the chocolate cake mix, milk, eggs, egg yolk, and canola oil with an electric hand mixer until evenly combined.
  5. Line 2 cupcake tins with 18 paper liners. Pour about ¼ cup (60 g) of the batter into each of the lined cups, filling about halfway.
  6. Bake for about 14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack set over a rimmed baking sheet and let cool completely.
  7. Make the buttercream: In a large bowl, use an electric hand mixer to beat the butter until smooth, but not airy. Add the vanilla, milk, and salt and beat to incorporate.
  8. Gradually sift the powdered sugar into the butter mixture, then beat until just incorporated and smooth. Do not overmix.
  9. Divide buttercream into three separate medium bowls. Add the yellow food coloring to one bowl and the orange food coloring to another and stir to incorporate. Transfer each color frosting to a piping bag fitted with a star tip.
  10. Pipe the yellow frosting, then orange, then white on top of each cupcake. Top each cupcake with an orange bow and 2 chocolate wafers for ears.
  11. Enjoy!
Minnie Mouse Halloween Cupcakes

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