My youngest daughter is turning three. She rules the roost around here and I’m slightly embarrassed to say that we all give in to most of her demands. She’s adorable, precocious, and absolutely hilarious. So when I said I would make ‘mini cupcakes’ for her preschool and she understood ‘Minnie cupcakes’ of course I had to oblige.
I whipped these up in just a few hours, so if you’ve got a Minnie-loving girl (or boy) like I do these are great for a party or school celebration. Keep reading to learn how to make Minnie Mouse cupcakes…
Baking and Frosting
First thing is to bake up your cupcakes. I choose mini cupcakes since preschoolers rarely eat even a quarter of a regular cupcake, but you can do either. It’s Fall so I went with the pumpkin bread mix from Trader Joe’s, which is simply delightful.
I rarely make cakes or cupcakes from scratch anymore if it’s just for kids since they seem to prefer mixes anyways, and most of them use the cupcake as a frosting delivery device and don’t eat it. If you do want to do cupcakes from scratch by all means do though, check out this post for some easy ideas.
For frosting, I chose my simple cream cheese frosting. I often use cream cheese because it cuts some of the sweetness of a traditional American buttercream, and I love the hint of tartness. You can use any frosting you choose, as long as it’s stable enough to hold up the ears. My recipe for easy cream cheese frosting follows, or you can use my favorite American buttercream.
Easy Cream Cheese Frosting
- 1 cup salted butter, softened (you can use unsalted, just add a 1/2 teaspoon of salt)
- 1/2 cup cream cheese, softened
- 5 cups confectioner’s sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- gel food coloring if desired
Beat the butter on medium high speed in a stand mixer fitted with the paddle attachment for about 1-2 minutes, until the butter is very soft and creamy. Whatever you do, don’t add the cream cheese until the butter is completely smooth. You can end up with chunks of cream cheese that are very hard to beat into the butter.
Then add the cream cheese, and beat on medium high another minute, or until the butter and cream cheese are well combined.
Add the confectioner’s sugar, one cup a time, making sure it is well combined before adding the next cup. If your mixer is having trouble, add a tablespoon of milk after three cups of sugar. One all the sugar and milk have been added beat on medium high for one to two minutes until the frosting is nice and fluffy. Then beat in your vanilla and food coloring if you’re using.
You can do any type of piping for this cupcake as long as it forms into a hill since you need to put Minnie’s ears into enough frosting for it to hold. I used a large closed star tip, which makes a nice design in the frosting, but you can just use a plain round tip if you like.
The main thing when piping cupcakes is to hold the piping bag directly straight over the cupcake. Start on the outside and pipe around in a full circle. Once you reach the other side meet it and then move the tip inward and do another small circle. Don’t overcompensate when you reach the end of the outer circle or you’ll end up with a lopsided oval. When your tip is in the middle give an extra squeeze to add a bit more frosting on top.
Fondant bows are dead easy and look so cute! Start with a work area dusted with confectioner’s sugar to prevent the fondant from sticking. If you are coloring your bows roll a ball of fondant and make a well in it. Put your food coloring in the well and wrap the fondant around it, then knead it like bread dough. If you have food safe gloves you can use them to keep your hands clean. Keep kneading until the color is uniform.
Using a fondant rolling pin, or a regular rolling pin dusted in some of the confectioner’s sugar, roll out your fondant as thin as you can. Cut out thin strips for your bows. I made bows for mini cupcakes, so I did 4.5cm X 1cm, but play around with size.
Once you have your strips put a small dab of water right in the center. Water helps to keep the fondant stuck where you put it once it dries. Fold both the long ends towards the center and have them meet where you put the water.
Then using your fingers gently squeeze the center to make the middle of the bow. If the sides of the bow are too flat, you can use a toothpick or a fondant tool to put it between the folds and fluff it out a bit. Do this very gently so you don’t rip the fondant. If your bow is bigger put something like cotton balls in between each side of the bow and wait until the fondant dries before taking it out. Smaller bows should hold pretty well immediately.
Now take a very small strip on fondant, wet the back with a small dab of water and wrap it around the front of the center of the bow. And that’s it! Super cute right?
Minnie’s Iconic Ears
This is the easy part. All you need is black fondant and a circle shape you can use to cut out the ears. I buy little tubs of black fondant to save my sanity. If you’ve ever colored fondant black you’ll know what I’m talking about. It takes forever to reach a nice black tone, and usually has a purplish hue to it. Pre-colored black fondant is so much easier.
Roll out your fondant on a confectioner’s sugar-dusted surface. Don’t roll it out too thin or they may not stay upright when you put them in the frosting. Use your circle shape and cut out as many ears as you need. For my circle shape I used the top end of a large piping tip.
Now that you’ve got all the parts, simply place the ears gently in the frosting on either side of the cupcake, and the bow off center, in front of the ears. If you feel like adding some sprinkles or edible glitter do it! And that’s it, you’ve just made the cutest Minnie Mouse cupcakes. Well done!
If you have any questions or comments about this tutorial please leave me a message below and I’m happy to help!