The Most Fabulous Red Velvet Mickey Mouse Cupcakes

Today I am combining two of my favorite things – red velvet cupcakes and Mickey Mouse cupcakes for the most awesome Fabulous Red Velvet Mickey Mouse Cupcakes that uses Oreo Cookies for the ears.

The Most Fabulous Red Velvet Mickey Mouse Cupcakes

Now yes, this recipe is from scratch and set up to make a smaller batch – as we see smaller groups from COVID-19 issues right now. The recipe for the red velvet Mickey Mouse cupcakes makes about 9 cupcakes when all is said and done, but you can easily double or triple it.

Red Velvet Mickey Mouse Cupcakes

I know it uses red food coloring instead of red velvet extract in this recipe – I was out of it and tried to improvise. It actually worked out nicely and the final results were not only tasty, but colorful.

Everything in moderation, right?

Let me just give you a sneak peek at what I am sharing today – go ahead – click the play arrow!

Doesn’t that just look easy to make and yummy? Trust me – they are!

Now, why do I love Mickey Mouse?

It takes me back to my childhood. I was born in the late 60’s and remember watching the “old” Mickey Mouse Club after school in all of it’s black and white glory. Just look at this fun video of the intro:

That song will stay with me to the day I die, LOL! Honestly, I didn’t think the reboot was any comparison to the original, but hey – they tried.

Other Mickey Mouse Treats we have made before:

We have made this Mickey R2D2 Cupcake Recipe and here are a few things on our main recipe site:

And a few more fun things on our Christmas Site:

OK, looking at that all in one place and I might have a little problem, LOL.

Easy Mickey Mouse Cupcakes Ingredients

Again, you could use my Red Velvet cupcake recipe for this or you can even get a box of red velvet cake mix to make the cupcakes but this is the recipe that is used for the ones you see pictured.

Mickey Mouse Cupcakes

For the Mickey Mouse Cupcakes You Will Need:

  • 1⅛ cups all-purpose flour
  • ¾ tsp baking soda
  • ⅛ tsp salt
  • ½ cup buttermilk, room temperature
  • 1 large egg
  • 1½ tsp white vinegar
  • 1 tsp real vanilla extract
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp red food coloring
  • 6 tbsp unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
The Most Fabulous Red Velvet Mickey Mouse Cupcakes frosting

For the Mickey Mouse Cupcakes Frosting You Will Need:

  • 1¼ lbs (2½ packages) cream cheese, softened
  • 12 tbsp (1½ sticks) unsalted butter, softened to room temperature
  • 2 tbsp sour cream
  • 2 tsp real vanilla extract
  • ¼ tsp salt
  • 2½ cups powdered sugar
  • Black food coloring

Mickey Mouse Ear Cupcakes Decorations

These are the few fun things you will need for making them all look like you see pictured – I found everything on Amazon and linked to it for you.

 Now, let’s make the cupcakes!

Preheat the oven to 350 degrees and then line a cupcake tin with those red cupcake liners.

Whisk together flour, baking soda, and salt in a large mixing bowl.

In a small bowl, combine the egg, buttermilk, vanilla, and vinegar.

The Most Fabulous Red Velvet Mickey Mouse Cupcakes

In another small bowl, combine the cocoa powder and food coloring to make a paste.

In a stand mixer or large bowl with a hand mixer, beat the softened butter and sugar on medium speed until fluffy.

Reduce the mixing speed to low, then add one-third of the flour mixture, then one-half of the egg and buttermilk mixture; alternating until flour and buttermilk are all combined into a batter.

Now, why do I love Mickey Mouse?

Scrape down the bowl, then add the cocoa paste and beat until just combined. 

Mickey Mouse Cupcakes

Fill the individual cupcake tins about ¾ of the way. TIP: use a batter spoon for the perfect amount of batter.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

red velvet cupcakes

Allow to cool for 10 minutes in the pan, then transfer the cooked cupcakes to a cooling rack to finish cooling. ALWAYS let the cupcakes cool before you frost them.

How to Make the Mickey Mouse Cupcake Frosting

In a stand mixer or with a hand mixer, beat cream cheese, butter, sour cream, vanilla, and salt on medium speed until combined and smooth.

making frosting

Reduce speed to low and slowly add the powdered sugar. Mix until combined.

Add black food coloring until the frosting is black; about a tablespoon and a half.

Mickey Mouse Cupcakes Design

Mickey Mouse Cupcakes Design

To decorate, fill a piping bag with frosting. Use the tip of your choice (round or star tips work best), frost the cupcake by making a circle from the outside to the inside, swirling the icing into a dome.

how to make mickey mouse cupcakes

Place two mini Oreo cookies on the sides for ears and sprinkle the top of the cupcakes with Mickey Mouse Cupcake sprinkles.

Mickey Mouse Cupcakes Design

Just look at your Mickey Mouse Red Velvet Cupcakes!

Mickey Mouse Red Velvet cupcakes

Other cupcakes you may find fun:

Red Velvet Cupcakes Recipe

I’ll be honest, I once thought red velvet cake was simply chocolate cake that they put red food coloring in. I just didn’t “get” what was so special about it. Then I tried it. REAL red velvet is fantastic, and very different than what I had tried at the local bakery that claimed to be red velvet. That is why I have a recipe for Red Velvet Cupcakes in my basic recipe section for you.

red velvet cupcakes article cover image

Red Velvet Cupcakes

The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red.

Why are Red Velvet treats so expensive?

Possibly because it has the word velvet in it. Though the frosting does typically contain cream cheese, which could make the frosting more expensive, hence making the cake more expensive. Most red velvet cake is just chocolate cake died red with cream cheese frosting, like I had encountered myself.

Supposedly, Red #40 is edible and safe, but research has shown that it does increase hyperactivity in some children, and at concentrations as high as those found in Red Velvet cake, I would question how safe it really is. My recommendation would be to opt for chocolate or vanilla flavors when you need a cake fix.

Why is my red velvet not red?

It’s not really a chocolate cake despite having cocoa in it, it’s sort of vanilla with a bit of cocoa. Chocolate cake is much nicer. Proper red velvet cake is made with white vinegar which reacts with the chocolate to give it it’s red color, not food coloring. The velvet is a reference to the velvety smooth texture of it.

Why does red velvet taste different?

Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring. My recipe will bypass that vinegar and buttermilk with the use of red velvet extract.

LorAnn’s Red Velvet Bakery Emulsion adds the rich taste and color of classic red velvet cake in one easy step! Perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color. Directions: To color and flavor your favorite red velvet recipe: For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet Flavor to prepared batter and blend well (no additional coloring needed). That eliminates that heavy dose of red food coloring while it simplifies your recipe.

Let’s get cooking!

You will need:

2½ cups flour
1 tbsp. cocoa powder
1½ tsp. baking soda
½ tsp. salt
½ cup butter, soft, plus 4 tbsp.
¼ cup softened shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 TBSP Red Velvet extract
1 cup milk

Directions:

Preheat oven to 350 degrees.
Line cupcake tins with paper liners.
Sift flour, cocoa, baking soda, and salt all together.
Mix the dry ingredients with a wire whisk for 3 minutes.
In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
Add the egg, vanilla, and red velvet extract.
Mix well.
Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
Spoon the batter into the lined cupcake tins until 2/3’s filled.
Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes
Remove from cupcake tins to a wire rack until totally cooled.

red velvet cupcakes decorated and ready to eat

Red Velvet Bloody Cupcakes

It’s almost my favorite season — I love fall and Christmas! These Red Velvet Bloody Cupcakes are the perfect “scary” treat to entice your friends with and they really aren’t that hard to make!

bloody cupcake article cover image

How to make Bloody Cupcakes

There are red velvet cake mixes, or recipes out there that just tell you to add a ton of red food coloring to a box of chocolate cake mix. We like to start these bloody cupcakes out with our own basic red velvet recipe. It does use a red velvet extract, but way less food coloring, and is from scratch instead of a box.

Make a dozen Red Velevet Cupcakes. You can use our recipe HERE or a boxed mix from your local store.

After they have completely cooled, you can start the fun process of decorating them! You are going to need Wilton Edible knife icing transfers. They come in a package of 12, and you can get them HERE on Amazon.

Cream Cheese Frosting Recipe:

1 C unsalted butter, softened
1 C cream cheese, softened
2 tsp vanilla
2 C powdered sugar
5 tbsp heavy whipping cream

Frosting Directions:

Whip the butter and cream cheese until creamy.
Change the mixer to a low speed and slowly add powdered sugar until blended.
Add in the vanilla and heavy whipping cream, beating until thoroughly combined.
Scoop the frosting into a pastry bag with a large frosting tip.
Frost the cupcakes and place the knife icing transfer into the center of the cupcake

Blood icing ingredients and directions

  • 1 egg white
  • 1/4 tsp cream of tarter
  • 3/4 C powdered sugar
  • 1/4 tsp vanilla
  • 1 rubber bbq brush
  • red gel food coloring

Directions

In a standing mixer, combine the egg white, cream of tarter, vanilla and powdered sugar.

Mix until white in color and stiff peaks about 7 minutes then mix in red food coloring, add in a few more drops of red to get a deep shade of red, about 5 drops. (if the icing is thick add in 1 tsp of water)

Place the cupcakes into a area where you wont mind getting ‘blood’ on items then dip the bbq brush into the blood and shake the brush towards the cupcakes to give them the blood effect.

Let dry for 10 minutes before enjoying.

bloody cupcake recipe ready to eat

Other fun fall recipes you may enjoy: