These Disney-inspired Thanksgiving Mickey cupcakes are sure to bring smiles to any dessert table. A little fondant and ombre frosting are all it takes to make wow-worthy holiday treats.
Thanksgiving Mickey Cupcakes
Here at Ruffles and Rain Boots, it’s no secret we love sharing amazing and unique cupcake decorating ideas. I mean, it’s almost constant cupcakes around here and I can’t help but share them because they’re all so fun. Whether it’s for a holiday or for a Mickey and Minnie mouse party, I just can’t get enough of cupcakes.
So, whether your kiddo has a Thanksgiving school party or you’re planning to serve these cupcake desserts to the family, grab your piping bag and let’s get started.
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Tips to Make Easy Pilgrim Mickey Cupcakes
- I love to start every cupcake ever with my Lazy Girl Cupcakes. They’re a simple no-fail cupcake recipe that I can make and know I’m not going to mess it up–even for a last minute birthday party. But, you do you. If you have a favorite cupcake recipe, use that. Or if you love a certain cake mix, use that. These are your Mickey Mouse cupcakes.
- Don’t overfill your cupcake liners. You don’t want them spilling out while they’re baking and ruining the look.
- This recipe calls for making your own buttercream frosting, but if you have a preference for cream cheese frosting or whipped cream frosting, just use that. This is more about the decorating than the flavor.
- If you don’t want to use fondant for the ears, you can use mini OREO cookies. They won’t be exactly the same as my cupcakes, but it might be one less thing you have to worry about.
HOW DO I MAKE THIS Pilgrim mickey ear CUPCAKE?
I’m so glad you asked. Below is our written tutorial.
Pilgrim Hat and Mickey Ears
- 1/2 cup black fondant
- 1/2 cup brown fondant
- 1 box Spice cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 3 cups unsalted sweet cream butter, softened (not melted)
- 6 cups powdered sugar
- 6 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- Orange food coloring
- Follow the box instructions to make th ebatter and preheat the oven.
- Fill each cupcake liner about two-thirds full and bake per the box directions.
- Remove cupcakes from oven and allow to cool completely.
- Roll out the brown fondant to about 1/4 inch thick. Cut out 24 hat shapes.
- Roll out the black fondant to about 1/4 inch thick. Cut out 48 ears with the mini circle cutter.
- Set fondant creations aside to allow to dry 3 hours.
- Once dry, use your black edible marker to draw a line across the middle of the hat for a band.
- To make the frosting, cream butter, sugar, cream, and vanilla until smooth.
- Divide your icing into 4 small bowls and add 1 drop of orange food coloring to one, 4 drops to the next and 10 drops to the last. Leave the fourth bowl as-is.
- Stir each bowl of colored icing until the color is consistent throughout.
- Prop your decorating bag open in a cup.
- Place a scoop of each color onto a side of the decorating bag, keeping the colors separated.
- Pipe a large swirl of frosting onto each cupcake.
- Carefully prop the hat in the middle of the frosting and add an ear on each side.
You'll also need:
- 1 mini circle cutter
- 3 inch template cutout of a pilgrim hat (pull off Google)
- 1 edible black marker
For more fun cupcake recipes, visit RufflesandRainBoots.com
Amount Per Serving: Calories: 464 Total Fat: 29g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 88mg Sodium: 353mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 0g Sugar: 42g Sugar Alcohols: 0g Protein: 2g
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MORE CUPCAKE RECIPES YOU MIGHT LIKE
- Turkey Cupcakes – These kid-made turkey cupcakes are the most adorable thing ever. And they come together super fast.
- Fall Tree Cupcakes – I love this little fall cupcake. It’s so simple but the kids love putting them together and I love snacking on them.
- Caramel Apple Cupcakes – The most iconic treat for fall, turned into a cupcake you’ll love!
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