Obsessed with Gingerbread Mickey Mouse or Minnie Mouse? We are! Check out how to make these adorable Gingerbread Minnie Mouse Cupcakes for the holidays!
Hey All!
You know I’m alllll about the gingerbread mickey mouse and minnie mouse. I’m obsessed with them. I’ve been obsessed with them for years now I think. I just fell like they are the cutest little holiday characters. When those cookies came out at Disneyland last year, I went even more nuts for them and I don’t even like to really eat gingerbread. Those cookies are the only gingerbread cookies I liked! I’ve been dying for some this year! Since I couldn’t get any cookies at the park this year, I decided to make these super cute Gingerbread Minnie Mouse Cupcakes!
How cute are these cupcakes folks? I love how they came out! To make them is a bit of work, but it’s so worth it! I broke down how to make them in three different steps. Check out how to make these adorable cupcakes for the holidays below!
Minnie Gingerbread Fondant Pieces Ingredients:
1 Mickey Mouse fondant cutters
1 package of Wilton Red Fondant
1 package of Wilton Green Fondant
1 package of Wilton brown fondant
1 rolling pin
1 cookie sheet with silicon mat
1 wilton bow fondant mold
1 white cookie icing bottle with small round tip
1 pink cookie icing bottle with small round tip
1 brown cookie icing bottle with small round tip
1 package of mini gingerbread man royal icing transfers
Frosting Ingredients:
1 Cup of unsalted sweet cream butter
3 Cup of powdered sugar
3-5 tbsp heavy whipping cream
2 tsp pure vanilla extract
1 large piping bag with star tip
Chocolate Cupcake Ingredients:
1 box of chocolate cake mix
1¼ Cup of whole milk
½ Cup unsalted sweet cream butter, softened
3 large eggs
Vanilla frosting Ingredients:
1 Cup of unsalted sweet cream butter, softened
3 Cup of powdered sugar
2 tsp pure vanilla extract
3-5 tbsp heavy whipping cream
1 package of wilton christmas sprinkles of your liking (Doesnt have to be the same )
1 large piping bag with a star tip
How To Make The Minnie Gingerbread Fondant Ears:
Sprinkle some cornstarch onto the cutting board. Remove the brown fondant from the package and knead onto the cutting board to make the fondant soft and workable.
Sprinkle some more cornstarch onto the cutting board and roll the fondant into ¼ inch thick. Using the mickey fondant cutter, cut out 36 mickey heads. Place them onto the cookie sheet.
Dust the fondant mold using the cornstarch. Pinch off ½ tsp of fondant and mold into the bigger size bow. Pinch off ¼ tsp red fondant and mold into the smaller size bow. Repeat steps until you have 18 bows in each size made.
The Next day, Using the white icing, pipe a white outline around the shape of the mickey fondant piece. Pipe squiggly lines inside the ears. Using the brown icing, pipe smalls and eyes. Using the pink icing, pipe two pink dots for the cheeks. Place a red bow in the middle of half of the mickey heads to create Minnie.
Pipe a small dollop of icing into the middle of the green bows. Place a gingerbread royal icing transfer onto the icing. Allow to dry.
How To Make The Cupcakes:
Preheat the oven to 350 degrees and line a cupcake pan with liners
Using a large bowl, beat together the cake mix, milk, butter and eggs until combined and smooth
Fill the cupcake liners ¾ way full. Bake in the oven for 21 minutes. Allow to cool completely
How To Make The Frosting:
Using a standing mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff.
Scoop the frosting into the piping bag. Using the frosting, pipe two rings of frosting around the edge. In a medium bowl, Pour your sprinkles into the bowl.
Using the piping bag, pipe two rings of frosting around the edge. Dip the frosting into the sprinkle mixture
Using the piping bag, pipe a dollop of frosting into the middle. Place a green bow in the middle of the frosting dollop. Place a mickey ear on one side of the bow and a minnie on the other side.
That’s all you have to do to make these! They are so adorable and tasty! They are a perfect treat to serve for the holidays!
Hope you love these just as much as I do!
Remember if you make these I would love to see them. Please share them on Social Media anywhere and tag me @briteandbubbly with hashtag #BandBHolidayFun so I can see!
You can find more fun holiday recipes and DIY’s HERE or feel free to pin the image below to save it to your Pinterest to make later!
Print the full recipe below:
- Minnie Gingerbread Fondant Pieces Ingredients:
- 1 Mickey Mouse fondant cutters
- 1 package of Wilton Red Fondant
- 1 package of Wilton Green Fondant
- 1 package of Wilton brown fondant
- 1 rolling pin
- 1 cookie sheet with silicon mat
- 1 wilton bow fondant mold
- 1 white cookie icing bottle with small round tip
- 1 pink cookie icing bottle with small round tip
- 1 brown cookie icing bottle with small round tip
- 1 package of mini gingerbread man royal icing transfers
- Frosting Ingredients:
- 1 Cup of unsalted sweet cream butter
- 3 Cup of powdered sugar
- 3-5 tbsp heavy whipping cream
- 2 tsp pure vanilla extract
- 1 large piping bag with star tip
- Chocolate Cupcake Ingredients:
- 1 box of chocolate cake mix
- 1¼ Cup of whole milk
- ½ Cup unsalted sweet cream butter, softened
- 3 large eggs
- Vanilla frosting Ingredients:
- 1 Cup of unsalted sweet cream butter, softened
- 3 Cup of powdered sugar
- 2 tsp pure vanilla extract
- 3-5 tbsp heavy whipping cream
- 1 package of wilton christmas sprinkles of your liking (Doesnt have to be the same )
- 1 large piping bag with a star tip
- How To Make The Minnie Gingerbread Fondant Ears:
- Sprinkle some cornstarch onto the cutting board. Remove the brown fondant from the package and knead onto the cutting board to make the fondant soft and workable.
- Sprinkle some more cornstarch onto the cutting board and roll the fondant into ¼ inch thick. Using the mickey fondant cutter, cut out 36 mickey heads. Place them onto the cookie sheet.
- Dust the fondant mold using the cornstarch. Pinch off ½ tsp of fondant and mold into the bigger size bow.
- Pinch off ¼ tsp red fondant and mold into the smaller size bow. Repeat steps until you have 18 bows in each size made.
- The Next day, Using the white icing, pipe a white outline around the shape of the mickey fondant piece.
- Pipe squiggly lines inside the ears. Using the brown icing, pipe smalls and eyes.
- Using the pink icing, pipe two pink dots for the cheeks. Place a red bow in the middle of half of the mickey heads to create Minnie.
- Pipe a small dollop of icing into the middle of the green bows. Place a gingerbread royal icing transfer onto the icing. Allow to dry.
- How To Make The Cupcakes:
- Preheat the oven to 350 degrees and line a cupcake pan with liners
- Using a large bowl, beat together the cake mix, milk, butter and eggs until combined and smooth
- Fill the cupcake liners ¾ way full. Bake in the oven for 21 minutes. Allow to cool completely
- How To Make The Frosting:
- Using a standing mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff.
- Scoop the frosting into the piping bag. Using the frosting, pipe two rings of frosting around the edge. In a medium bowl, Pour your sprinkles into the bowl.
- Using the piping bag, pipe two rings of frosting around the edge. Dip the frosting into the sprinkle mixture
- Using the piping bag, pipe a dollop of frosting into the middle. Place a green bow in the middle of the frosting dollop. Place a mickey ear on one side of the bow and a minnie on the other side.
Welcome!
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