Name: Minnie Mouse Cupcakes
Prep time: 45 min
Cook time: 45 min
Yield: 36
Ingredients: Chocolate sandwich cookies (such as Oreo®) - 36; All-purpose flour - 2 tablespoons; All-purpose flour - 3 ⅓ cups; Baking powder - 1 ½ teaspoons; Salt - ¾ teaspoon; Butter, room temperature - ¾ cup; White sugar - 2 ½ cups; 1% milk - 1 ½ cups; Vanilla extract - 3 teaspoons; Egg whites - 5; Salted sweet cream butter, softened - ¾ cup; Mexican vanilla extract - 3 teaspoons; Powdered sugar - 6 cups; Cream cheese, softened - 1 ½ (8 ounce) packages; Pink food coloring (such as Wilton® Rose Icing Color), or as desired - 4 drops; Mini chocolate sandwich cookies (such as Oreo®) - 2 packages

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Minnie Mouse Cupcakes

1. Chocolate sandwich cookies (such as Oreo®) - 36

2. All-purpose flour - 2 tablespoons

3. All-purpose flour - 3 ⅓ cups

4. Baking powder - 1 ½ teaspoons

5. Salt - ¾ teaspoon

6. Butter, room temperature - ¾ cup

7. White sugar - 2 ½ cups

8. 1% milk - 1 ½ cups

9. Vanilla extract - 3 teaspoons

10. Egg whites - 5

11. Salted sweet cream butter, softened - ¾ cup

12. Mexican vanilla extract - 3 teaspoons

13. Powdered sugar - 6 cups

14. Cream cheese, softened - 1 ½ (8 ounce) packages

15. Pink food coloring (such as Wilton® Rose Icing Color), or as desired - 4 drops

16. Mini chocolate sandwich cookies (such as Oreo®) - 2 packages

How to cook deliciously - Minnie Mouse Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.

2. Stage

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. Stage

Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.

4. Stage

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. Stage

Spoon batter into the prepared muffin cups, filling each 3/4 full.

6. Stage

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. Stage

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. Stage

Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.