Minnie Mouse Cupcakes

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 Oreos. As the birthday cake lady, this is now my go-to cream cheese frosting, and I will never buy a box cake mix again.

Prep Time:
45 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 35 mins


  • 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

Cream Cheese Frosting:

  • 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®)


  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 and 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.


For the bows, I found ribbon at Michael's and made my own, but only got 24 out of a roll. I ended up buying 12 more pre-made bows at Wal-Mart and they looked much better. I also bought blank barrettes, so a few of the bows could be re-purposed.

Use a decorating bag or zip-top plastic bag and a Wilton 2D decorating tip for frosting.

Nutrition Facts (per serving)

477 Calories
19g Fat
72g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 477
% Daily Value *
Total Fat 19g 25%
Saturated Fat 9g 44%
Cholesterol 31mg 10%
Sodium 424mg 18%
Total Carbohydrate 72g 26%
Dietary Fiber 2g 5%
Total Sugars 50g
Protein 4g
Vitamin C 0mg 1%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 52mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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