Minnie Mouse® Cupcakes recipe

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Ingredients

36 chocolate sandwich cookies (such as Oreo®)
2 tablespoons all-purpose flour
3 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
¾ cup butter, room temperature
2 ½ cups white sugar
1 ½ cups 1% milk
3 teaspoons vanilla extract
5 egg whites
¾ cup salted sweet cream butter, softened
3 teaspoons Mexican vanilla extract
6 cups powdered sugar
1 ½ (8 ounce) packages cream cheese, softened
4 drops pink food coloring (such as Wilton® Rose Icing Color), or as desired
2 packages mini chocolate sandwich cookies (such as Oreo®)

Nutrition Info

477 calories
carbohydrate: 72 g
cholesterol: 31 mg
fat: 19.4 g
fiber: 1.5 g
protein: 4.1 g
saturatedFat: 8.8 g
servingSize: -
sodium: 424.4 mg
sugar: 49.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.

  2. Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl, toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.

  3. Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.

  4. Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.

  5. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.

  7. Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.

  8. Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.

Recipe Yield

36 cupcakes

Recipe Note

Vanilla Oreo® cupcakes with cream cheese frosting. These were a huge hit with the kids and tasted so good. They were so much better than using a packaged cake mix. The cream cheese frosting went really well with the Oreo®'s. As the birthday cake lady, this is now my go-to cream cheese frosting, and I will never buy a box cake mix again.

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