These Minnie Mouse Day of the Dead Cupcakes are too much fun to pass up! Perfect for Halloween or just any time of the year that you’re wanting a fun and tasty treat.
The bright colors and cool decorating are what takes these simple cupcakes over the top and will have you making and decorating these each and every year.
Don’t forget to try our Anna Minnie Mouse Cupcakes as well because it’s always time for cupcakes!
Can you use store-bought cupcakes for this simple cupcake recipe?
You can. If you’re running low on time, buying cupcakes at the store that are already made and then just decorating them is a simple and easy idea. Do whatever works best with you and your time and energy!
How do you know when the cupcakes are done baking?
I’m a fan of the good ol’ toothpick test! This test is easy to do and works like a charm every time. When the cupcakes are done via the timer in the oven, insert a toothpick, and see if it comes out clean. If it does, they’re done. If it’s not clean, it needs a few more minutes to bake.
Day of the Dead Minnie Mouse Cupcakes
All you need are the simple ingredients below to get started!
Ingredients to make Halloween Minnie Mouse cupcakes:
- 1 box of french vanilla cake mix
- 3 large eggs room temp
- 1/2 C of softened unsalted sweet cream butter
- 1 C whole milk
- cupcake liners
- cupcake pan
- Sky Blue, Red, Neon Green, and Pink gel food coloring
Fondant Ingredients:
- 1 package of white fondant
- 1 package of pink fondant
- 1 Wilton fondant bow mold
- 1 mini circle fondant cutter
- 1 package of edible markers (Make sure there is a black edible marker)
Vanilla Frosting Ingredients:
- 3 C unsalted sweet cream butter, softened
- 6 C powdered sugar
- 5-7 tbsp. heavy whipping cream
- 2 tsp. vanilla extract
- 1 large piping bag with large star tip
- Sky Blue, Red, Neon Green, and Pink gel food coloring
How to Make Day of the Dead Cupcakes
For Fondant topping:
Sprinkle some powder sugar onto a cutting board.
Roll out the white fondant into 1/4 inch thickness and cut out 48 circles of the white fondant for the ears and set aside to dry out overnight.
Powder your hands with powder sugar and mold the pink fondant into a ball.
Pinch off 1 teaspoon size ball of fondant and press it into the larger bow size mold.
Make 22 bows then set aside to dry out overnight.
The Next Day:
Using the black edible marker, draw out the outline of a skull.
Color in the outside of the skull in black.
Draw small circles inside to skull to create the eyes.
Draw out a line with stitching to create the mouth.
Using any colorful marker, draw floral on the skull.
Cupcake Directions:
Preheat oven to 350.
Line cupcake pan with the cupcake liners.
In a medium bowl, add the cake mix, butter, milk, and stir until combined.
Divide the batter into 4 bowls and mix a few drops of each color into their own bowls.
Using a small spoon, spoon in 1 spoonful of colored batter into the cupcake liners.
Fill cupcake liners 3/4 of the way full.
Bake in the oven for about 21 minutes.
Pull out the cupcakes and allow to cool before frosting.
Frosting Directions:
Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla, and mix on medium speed until combined and smooth.
Using 4 bowls, scoop ¼ C of frosting into the bowls and mix a few drops of color into their own bowls.
Using a butter knife, spoon each color in a stripe into the piping bag.
Scoop white frosting into the piping bag.
Pipe a dollop of frosting onto a plate to test and make sure that the colored frosting comes through on the outside of the white frosting to create a colorful swirl.
Decorating directions:
Frost cooled cupcakes with the frosting.
Place Pink bow into the center of the frosting.
Place the ears on the side of the bow.
