It’s the holiday season and what better way to celebrate than by baking these wonderfully festive Mickey Mouse white chocolate cupcakes with swirled peppermint frosting? These joyful Disney treats are not only gorgeous to look at, but also simply scrumptious to enjoy during the holiday season!
This white chocolate cupcake recipe makes the most indulgent, moist cupcakes that are wonderful on their own, and even better combined with this stunning peppermint swirled frosting – not to mention the adorable white chocolate buttons placed on top of each cupcake to look like Mickey ears! Christmas magic combined with Disney magic – what could be better?!
Have you ever tried making swirled buttercream frosting before? Not to worry if you haven’t – it’s actually far simpler than you may think! Just follow the simple steps in this recipe and even a beginner baker can create gorgeous, professional-looking cupcakes that are sure to be a hit at your next Christmas party!
These spectacular Mickey Mouse themed cupcakes are the perfect treat for all Holiday festivities! Whether you’re entertaining and throwing a fabulous Disney-themed Christmas party, or snuggling up by the fireplace to watch your favorite Disney Christmas movie, these minty Mickey Mouse themed cakes will add a touch of Disney holiday magic to your day!
Ooh, and as an added bonus, baking these peppermint swirl Mickey cupcakes also makes for a fun and festive activity in itself! You could have a fun Disney themed baking get-together with friends or family, or simply enjoy some peaceful alone time while baking up a storm – plenty of ways to add a touch of Disney magic to your holiday season!
So what are you waiting for? It’s time to start baking these unique Mickey Mouse cupcakes!
For The White Chocolate Cupcakes
Ingredients:
1 ½ cups white chocolate
¾ cup butter
1 cup milk
¾ cup sugar
2 eggs
2 teaspoons vanilla extract
⅔ cup self-raising flour
1 cup plain flour
Preheat the oven to 160℃/320℉ and prepare 2 cupcake tins with 22 cupcake liners.
In a medium saucepan, heat the white chocolate, butter, milk and sugar over low heat. Stir frequently until everything is completely melted and fully combined. Remove the saucepan from the heat and cool for 7-10 minutes.
Add the eggs and the vanilla to the cooled mixture. Then whisk it all together until well combined.
In a large bowl, whisk together the plain flour and the self-raising flour.
Pour half of the white chocolate mixture into the dry ingredients and stir to combine.
Then add in the other half of the white chocolate mixture and stir again until everything is fully combined. (Adding the wet ingredients half at a time like this will make it less likely for there to be any lumps of flour.)
Scoop the mixture into the prepared cupcake tins. The cupcake liners should be about ¾ full.
Bake for 18-24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes for 5 minutes in the tray and then place them on a cooling rack.
For The Peppermint Buttercream Frosting
Ingredients:
½ cup butter, softened
2 ½ cups powdered sugar
1 tbsp milk
2 ½ tsp peppermint extract
In an electric mixer, beat the softened butter on medium speed until light and fluffy – it should take about 2-4 minutes.
Add in the powdered sugar ½ cup at a time, mixing after each addition. Scrape down the sides of the mixing bowl with a spatula. Repeat until all the powdered sugar is added and combined.
Add in the milk and the peppermint extract and mix again. Feel free to play around with the amount of peppermint extract you use – for a light minty flavor, stick with 2-2½ teaspoons, but if you want a stronger peppermint flavor, go all out with 3-3½ teaspoons! Remember to taste your frosting to test the flavor.
Keep mixing your frosting for an additional 2-3 minutes to make it light and airy.
For Decorating:
Red food coloring
White chocolate buttons/melts
Fit a piping bag with a frosting tip – I’m using a star tip, but feel free to use any tip you wish!
Using a frosting spatula (a butter knife would also work fine), scoop about 1 teaspoon worth of frosting onto the front side of the spatula.
Add 2-3 drops of red food coloring and mix it into the frosting on the spatula using a teaspoon. Add a few more drops of food coloring and repeat until the frosting reaches your desired shade of red.
Transfer the red frosting into the prepared piping bag, creating a line of frosting from the start of the bag at the tip to about ⅔ of the way up the bag. Try to keep the red frosting just on one side of the bag, but if it does get a bit messy (like mine here), that’s just fine – it will still look great!
Carefully scoop the white frosting into the piping bag, trying not to smudge the red frosting line too much. Squeeze the bag lightly, making sure frosting goes down to the tip.
Then, pipe the frosting onto the completely cooled cupcakes. Start piping from the outside of the cupcake, swirling your way into the center.
If this red and white swirling technique is seeming a little bit out of your comfort zone or a bit too fiddly for your liking, that’s just fine! Simply pipe on the plain white buttercream – it still looks super cute!
Finally, place two white chocolate buttons on each cupcake to look like Mickey Mouse ears!
Carefully push the Mickey ears into the larger circles so that they won’t come apart after baking.
Mickey Mouse White Chocolate Cupcakes
Ingredients
White Chocolate Cupcakes
- 1 ½ cups white chocolate
- ¾ cup butter
- 1 cup milk
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup self-raising flour
- 1 cup plain flour
Peppermint Buttercream Frosting
- ½ cup butter, softened
- 2 ½ cups powdered sugar
- 1 tbsp milk
- 2 ½ tsp peppermint extract
Decorations
- Red food coloring
- White chocolate buttons/melts
Instructions
White Chocolate Cupcakes
- Preheat oven to 160℃/320℉ and prepare two cupcake tins with 22 cupcake liners.
- In a medium saucepan, heat white chocolate, butter, milk and sugar over low heat, stirring frequently until completely melted. Remove from heat and cool for 7-10 minutes.
- Add eggs and vanilla to cooled mixture. Whisk together until well combined.
- In a large bowl, whisk plain flour and self-raising flour.
- Pour half of white chocolate mixture into dry ingredients and stir to combine. Add in other half and stir again until fully combined.
- Scoop mixture into prepared cupcake tins. Cupcake liners should be about ¾ full. Bake for 18-24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes for 5 minutes in tray and then place on a cooling rack.
Peppermint Buttercream Frosting
- In an electric mixer, beat butter on medium speed until light and fluffy - about 2-4 minutes.
- Add powdered sugar ½ cup at a time, mixing after each addition. Scrape down sides of mixing bowl with spatula. Repeat until all powdered sugar is added and combined.
- Add milk and peppermint extract. Mix again until fully combined.
- Mix for 2-3 additional minutes for light and airy frosting.
Decoration
- Fit a piping bag with desired frosting tip.
- Using a frosting spatula (or butter knife), scoop about 1 tsp worth of frosting onto the front side of the spatula. Add 2-3 drops of red food coloring and mix into the frosting on the spatula using a teaspoon. Add a few more drops of food coloring and repeat until frosting reaches desired color.
- Transfer red frosting into prepared piping bag, creating a line of frosting from the start of the bag at the tip to about ⅔ of the way up the bag.
- Carefully scoop white frosting into the piping bag, trying not to smudge the red frosting line too much. Squeeze bag lightly, making sure frosting goes down to the tip.
- Pipe frosting onto completely cooled cupcakes. Start piping from the outside of the cupcake, swirling your way into the center.
- Place two white chocolate buttons on each cupcake to look like Mickey Mouse ears!
Hope you enjoy these magical Disney white chocolate cupcakes! Please comment down below if you have tried this recipe!
Stay tuned for more amazing Disney recipes coming soon – have fun baking and have a magical day! Merry Christmas and Happy Holidays!
