Easy Mickey Mouse Halloween Cupcakes are the perfect blend of pumpkin spice and tDisney Magic!
Make these adorable cupcakes with your kids and bring a little Disney into your kitchen for Halloween!!
This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.
If you have visited my blog before, you know how much I LOVE Disney! Like probably more than is reasonable sane.
I won’t apologize and I won’t change. It is what it is. All kidding aside, I do have to admit that Disney sure knows how to celebrate holidays.
I have been to Disneyland or Disney World for almost all major holidays, and I can truly say that it is magical.
One of my favorite holidays to visit a Disney park is Halloween. Last year, I was able to go to Halloween Time at the Disneyland Resort as well as Mickey’s Halloween Party and they were both amazing!
It is was so fun to be able to see the parks transformed with spooky decorations and to taste all of the yummy Halloween themed treats!
I am always looking to bring a little Disney magic into my home, so making Mickey Mouse Halloween Cupcakes was a no brained for us to help create a new Halloween tradition.
These cupcakes are almost too adorable to eat, almost, and are super easy to make. You can make all four varieties, or you can stick with just one!
Since it is Fall, I had to make the cupcakes pumpkin spice. It’s the right thing to do. The recipe for these pumpkin cupcakes is super simple, but the results are amazingly delicious!
Easy Pumpkin Cupcake Recipe
Ingredients
- 1 Betty Crocker Spice Cake Mix
- 4 Eggs
- 1/2 Cup Oil (Vegetable, Corn, or Canola)
- 1 Cup Milk
- 1 Cup Pumpkin Purée
Helpful Kitchen Tools
How to Make Easy Pumpkin Cupcakes
I have mad A LOT of cupcakes in my adult life and kind of have a fool-prof system to mix them together.
Although this method uses a are mix, the subtle changes take the moistness and flavor over the top!
- Start by placing the eggs and pumpkin purée in the bowl of a stand mixer and beat them until combined.
- Pour in the Spice cake mix, the oil and the milk. Mix on low for 30 seconds, then medium for a minute or two.
- Line a muffin/cupcake pan with paper liners.
- Using a 1 Tablespoon cookie scoop, place 3 Tablespoons of batter in each cup.
- Bake the cupcakes at 325° for 14 1/2 minutes, or until a toothpick inserted comes out clean. (I have found that if I bake my cupcakes at 325° instead of 350°, the cupcakes will remain flat on top. This makes them easier to decorate)
- Remove the cupcakes from the oven and allow them to cool completely on a cooling rack.
The BEST Vanilla Buttercream
Ingredients
- 1 1/2 Cups Butter, softened
- 2 1/2 Teaspoons Vanilla Extract
- 5 1/2 Cups Powdered Sugar
- Pinch of Salt
- 2-4 Tablespoons Milk
How to Make Vanilla Buttercream Frosting
- Add the softened butter to the bowl of a stand mixer and use the paddle attachment to beat it nice and fluffy.
- Mix in the vanilla extract and a pinch of salt.
- Add the powdered sugar, 1 cup at a time, beating in between.
- Once all of the powdered sugar is incorporated, scrape down the sides of the bowl and whip the frosting for 2-3 minutes.
- Check the consistency of the frosting. It should stick to your finger when touched.
- If not, add a tablespoon of milk. If it’s too soft, add a little more powdered sugar.
- Use food coloring to created your desired color. I like to use Wilton Gel Food Coloring that you can get on Amazon HERE.
How to Decorate Mickey Mouse Halloween Cupcakes
Mickey Pumpkin Cupcakes
What You’ll Need
- Cupcakes, room temperature
- Vanilla Buttercream Frosting colored orange
- Vanilla Buttercream colored green
- Large Piping Bag
- Large Star Tip
- Small/Medium Piping Bag
- Leaf Tip and Coupler
- Orange Candy Melts
- Chocolate Chips
Assembly
- Place the large star (get one HERE on Amazon) tip inside the large piping bag.
- Add the orange frosting to the bag and swirl the frosting onto the cupcake like you would when making a soft-serve ice cream cone.
- Place an upside-down chocolate chip on top of the orange frosting for the stem.
- Fit a smaller piping bag with a coupler and a leaf tip.
- Fill the piping bag with green buttercream frosting. Hold the end of the tip next to the chocolate chip.
- Apply pressure to push out some frosting, then slowly move your hand back and release the pressure to create a leaf (see video below).
- Place two orange candy melts on the sides of the frosting pile to create Mickey’s ears.
Mickey Mummy Halloween Cupcakes
What You’ll Need
- Cupcakes, room temperature
- White Vanilla Buttercream
- Piping Bag
- Angled Spatula
- Flat Tip and Coupler
- Candy Eyes
- Black Candy Melts
Assembly
- Use an angled spatula to apply a thin layer of white vanilla buttercream to cover the entire top of the cupcake.
- Fill a piping bag, fitted with a coupler and a flat tip, with white buttercream frosting.
- Pipe flat lines across the top of the cupcake, leaving a space to place the eyes.
- Add the candy eyes in the space ad place two black candy melts into the white frosting to make Mickey’s Ears.
Mickey Candy Corn Cupcakes
What You’ll Need
- Cupcakes, room temperature
- Vanilla Buttercream colored yellow, orange, and white
- Large Piping Bags (3)
- Large Star Tips (3)
- Orange Candy Melts
Assembly
- Place the three large star tips into each of the three large piping bags.
- Fill one bag with orange frosting, one with white, and one with yellow.
- Make a large circle with the yellow frosting around the perimeter of the cupcake. I filled the center as well.
- Pipe on a slightly smaller circle with the orange frosting on top of the yellow circle.
- Hold the piping bag with the white frosting over the top of the cupcake. Apply pressure and release as you pull up to create a star.
- Place two orange candy melts on the sides to create Mickey’s ears.
Mickey Ghost Cupcakes
What you’ll need
- Cupcakes, room temperature
- White Buttercream Frosting
- Piping Bag
- Large Round Tip
- Chocolate Chips, standard size
- Mini Chocolate Chips
- Black Candy Melts
Cupcake Assembly
- Fill a large piping bag, fitted with a large round tip, with white vanilla buttercream.
- Swirl the frosting around the cupcake in a circular motion, like you would when making a soft-serve ice cream cone.
- Place two mini chocolate chips, points facing in, on the frosting to make eyes.
- Do the same with one standard size chocolate chip to make the mouth.
- Place two black candy melts on the sides for Mickey’s Ears.
There you have it! These cupcakes were so much fun to create and my kids loved eating them too!
I hope you and your family enjoy them as much as we do.
Disney Vacation Savings
If you want to experience Halloween, or any time, at a Disney park in the future, I recommend booking through Get Away Today!
They are my go-to travel agency to plan my Disneyland and Disney World vacations.
Not only because their packages and prices can’t be beat, but they also have the most stellar customer service.
You should definitely check out their Disneyland vacation packages. Many of the hotels they partner with offer 3rd and 4th nights free, which can be a big money saver!
Their Disneyland ticket prices are almost always cheaper than purchasing them at the gate, especially when Get Away Today has a sale!
My readers also have access to use the promo code: MommyMouse to save an extra $10 on a 2-night or longer Southern California vacation package including hotel and tickets.
It’s a great deal from a great company! Make sure to check GetAwayToday.com for current deals!
Get Away Today also specializes in planning trips to Walt Disney World!
Give them a call at 855-GET-AWAY and tell them the Mommy Mouse Clubhouse sent you!
| Prep Time | 45 Minutes |
| Cook Time | 15 Minutes |
| Servings |
- 1 Box Betty Crocker Spice Cake Mix
- 4 Large eggs
- 1/2 Cup Oil vegetable or canola
- 1 Can Pumpkin Puree 15 ounce
- 1 Cup milk
- 1 1/2 Cups butter softened
- 1 1/2 Teaspoons Vanilla Extract
- 5 1/2 Cups powdered sugar
- 2-3 Tablespoons milk as needed
- Pinch Salt
Ingredients Easy Pumpkin Cupcakes
The BEST Vanilla Buttercream
|
- Place the eggs and pumpkin puree in the bowl of a stand mixer. Beat until incorporated.
- Pour the cake mix over the top, followed by the oil and milk. Beat on low for about 30 seconds and on medium/high for 1-2 minutes.
- Line a cupcake/muffin pan with paper liners. Use a 1 tablespoon cookie scoop to place 3 tablespoons of batter in each cup.
- Bake at 350 degrees for 14-18 minutes. They are fully bakes when a toothpick inserted comes out clean.
- Allow them to cool for 1-2 minutes then transfer to a cooling rack.
- In the bowl of a stand mixer, beat the softened butter until light and fluffy.
- Add the vanilla and salt and beat again.
- Add the powdered sugar, 1 cup at a time, beating in between.
- Test the consistency. Add a tablespoon or two of milk if necessary.
- Place the large star tip inside the piping bag. Add the orange buttercream frosting to the piping bag. Swirl the frosting on the cupcake like you would when making a soft-serve ice cream cone. Place an upside-down chocolate chip on top of the orange frosting for the stem.
- Fit a smaller piping bag with a coupler and the leaf tip. Fill the bag with green buttercream frosting. Hold the end of the tip next to the chocolate chip. Apply pressure to push out some green buttercream then slowly move your hand back and release the pressure to create a leaf (see video below). Place two orange candy melts on the sides of the frosting to create Mickey's ears.
- Use an angled spatula to apply a thin layer of white vanilla buttercream to cover the entire top of the cupcake. Fill a piping bag, fitted with a coupler and flat tip, with white buttercream frosting. Pipe flat lines across the top of the cupcake, leaving a space to place the eyes. Add the candy eyes in the space and place two black candy melts into the white frosting to make Mickey's Ears.
- Place the three large star tips into each of the three large piping bags. Fill one bag with orange buttercream, one with yellow buttercream and one with white buttercream. Make a large circle with the yellow frosting around the perimeter of the cupcake. I filled in the center as well. Pipe on a slightly smaller circle with the orange buttercream on top of the yellow circle. Hold the piping bag with the white frosting over the top of the cupcake, Apply pressure and release as you pull up to create a star. Place two orange candy melts on the sides of the cupcakes to create Mickey's ears.
- Fill a large piping bag, fitted with a large round tip, with white vanilla buttercream. Swirl the frosting around the cupcake in a circular motion, like you would when making a soft-serve ice cream cone. Place two mini chocolate chips on the frosting to make eyes. Place them pointed side in. Do the same with one standard size chocolate chip for the mouth. Place two black candy melts to make Mickey's ears.
Once recipe for The BEST Vanilla Buttercream should be more than enough to decorate all 24 cupcakes, with a little left over. See the post above for list of supplies needed for each cupcake.
