Disney’s Grey Stuff Cupcakes are here to bring a little "Beauty and the Beast" magic right to your kitchen! These red velvet cupcakes have a raspberry filling and are topped with a swirl of creamy, cookies-and-cream "grey stuff" frosting. Perfect for both Disney fans and dessert lovers, they’re a fun and tasty treat that’ll make anyone feel like a guest of honor at the Beast’s enchanted castle.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Cupcakes
If you’ve ever wished you could bring a taste of Disneyland home, these Grey Stuff Cupcakes are the answer! Inspired by the beloved dessert at Red Rose Tavern, each red velvet cupcake starts with a buttery sugar cookie base, has a burst of raspberry filling inside, and is topped with the signature cookies-and-cream “Grey Stuff” frosting.
They’re a deliciously fun mix of flavors and textures, perfect for any Disney fan or anyone who loves a little magic in their dessert.
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Premade Sugar Cookie Dough: Forms the buttery, chewy base layer. Substitute with homemade sugar cookie dough if you have a favorite recipe!
- Red Velvet Cake Mix: The main cupcake flavor base, bringing that classic red velvet taste. Any brand works here.
- Butter: Adds richness to the cupcake batter, creating a soft, tender texture.
- Eggs: Help bind the ingredients together and give the cupcakes structure.
- Buttermilk: Adds moisture and a slight tang to the red velvet cupcakes; regular milk or a milk + vinegar mix can also work.
- Sour Cream: Gives the cupcakes extra moisture and depth. Plain Greek yogurt is a good substitute if needed.
- Raspberry Jam: A sweet, tart filling that pairs perfectly with the red velvet and chocolate flavors. Substitute with any berry jam or jelly if preferred.
- White Chocolate Instant Pudding Mix: Adds flavor and thickness to the Grey Stuff frosting. Vanilla pudding works well as an alternative.
- Heavy Cream: Whips up to a fluffy, rich consistency for the frosting.
- OREO Cookie Crumbs: Gives the Grey Stuff its iconic cookies-and-cream flavor and texture; any chocolate sandwich cookie will do if you don’t have OREOs.
Directions
[Step 1] Sugar Cookie Layer: Place cupcake liners in a cupcake/muffin pan. Press about 1 tablespoon of premade cookie dough to each cup.
[Step 2] Cupcakes: Beat together the eggs, cake mix, melted butter, sour cream and buttermilk on low for 30 seconds, then on medium speed for 1-2 minutes. Use a cookie scoop to add 3 tablespoons of cake batter over each sugar cookie.
[Step 3] Bake the cupcakes at 350 degrees for 20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack.
[Step 4] Cupcake Filling: Use a knife or cupcake corer to remove the center of each cupcake. Save the cupcake middles for later. Add the raspberry jam to a ziplock bag and pipe the filling into each cupcake hole.
[Step 5] The Grey Stuff: In the bowl of a stand mixer with a whisk attachment, add the heavy cream, white chocolate instant pudding mix, and OREO cookie crumbs. Whip on high until stiff peaks are formed. Add the Grey Stuff to a large piping bag with a large star tip. Using a circular motion, pipe the Grey Stuff onto the cupcake.
[Step 6] Immediately after piping on the frosting, add a few grey and white pearl sprinkles. Break up the cupcake middles reserved from earlier into small crumbs and sprinkle over the tops of the cupcakes.
More Disney Recipes:
- Short-Cut Mickey Beignets
- Disney Churro Bites
- Toy Story Land Grilled Cheese
- Easy Mickey Beignets
- Disneyland's Raspberry White Chocolate Chip Cookies
- Disney Park Snacks Recipes
- Mickey-Shaped Treats
The Grey Stuff Cupcakes
Ingredients
Cookie Layer
- 1 Package Premade Sugar Cookie Dough
Cupcake Layer
- 1 Red Velvet Cake Mix
- 4 Eggs
- ½ Cup Butter melted
- ⅔ Cup Sour Cream
- ⅔ Cup Buttermilk
Cupcake Filling
- ½ Cup Raspberry Jam
The Grey Stuff
- 2 Cups Heavy Whipping Cream
- 1 Small Box White Chocolate Instant Pudding
- 6 OREO Cookies ground into crumbs
Instructions
- Sugar Cookie Layer: Place cupcake liners in a cupcake/muffin pan. Press about 1 tablespoon of premade cookie dough to each cup.
- Cupcakes: Beat together the eggs, cake mix, melted butter, sour cream and buttermilk on low for 30 seconds, then on medium speed for 1-2 minutes. Use a cookie scoop to add 3 tablespoons of cake batter over each sugar cookie.
- Bake the cupcakes at 350 degrees for 20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack.
- Cupcake Filling: Use a knife or cupcake corer to remove the center of each cupcake. Save the cupcake middles for later. Add the raspberry jam to a ziplock bag and pipe the filling into each cupcake hole.
- The Grey Stuff: In the bowl of a stand mixer with a whisk attachment, add the heavy cream, white chocolate instant pudding mix, and OREO cookie crumbs. Whip on high until stiff peaks are formed. Add the Grey Stuff to a large piping bag with a large star tip. Using a circular motion, pipe the Grey Stuff onto the cupcakes.
- Toppings: Immediately after piping on the Grey Stuff, add a few grey and white pearl sprinkles, if desired. Break up the cupcake middles, reserved from earlier, into small crumbs and sprinkle over the tops of the cupcakes.
