Pumpkin Mickey Mouse Cupcakes

Colorful Halloween cupcake with purple, orange, and black frosting decorated with a Mickey Mouse pumpkin cookie.

Pumpkin Mickey Mouse Cupcakes are chocolatey, colorful, and full of festive Halloween flair—perfect for celebrating with family and friends!

Course Dessert

Cuisine Disney Recipes, Halloween

Prep Time 1

Cook Time 20

Fondant Drying Time 1 1

Total Time 1 2 20

Servings

Calories 560kcal

Author Michelle Ordever

Equipment

Ingredients

For the Mickey Pumpkins

1 (4.4-oz/125g) package orange fondant
1 cup cornstarch cornflour
1 black edible marker

For the Cupcakes

1 (15.25-oz/432g) box triple chocolate cake mix
3 large eggs
1¼ cups whole milk
½ cup unsalted butter softened

For the Frosting

1 cup unsalted butter softened
3 cups powdered sugar
3 tablespoons heavy cream double cream
½ tablespoon pure vanilla extract
Neon purple gel food coloring
Neon orange gel food coloring
1 (2-oz/55g) package purple sprinkle mix
1 (2-oz/55g) package orange sprinkle mix

US Customary - Metric

Instructions

Make the Fondant Decorations

Line a large cookie sheet or tray with parchment paper or a non-stick baking mat and set it aside. When using fondant, use cornstarch as you would flour when making dough. Dust your work surface, hands, and tools. Knead your fondant before using it to make it pliable.
Roll out orange fondant to ½"/0.5cm thick. Use a 2"/5cm Mickey Mouse-shaped cookie cutter to cut out 12 Mickeys (and do a few extra "just in case!"). Place onto the prepared cookie sheet to dry. At least overnight, but 24 hours or more if possible for best results.
When the fondant pieces are dry, use the edible marker to draw Mickey’s pumpkin face on each piece. Allow to dry for 1 hour. Use our photos as a guide to the design.

Make the Cupcakes

Preheat the oven to 350°F (180°C / Gas Mark 4). Line cupcake pans with 12 black cupcake liners and set them aside.
Using an electric standing or hand mixer, beat the cake mix, eggs, milk, and butter until combined and smooth.
Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ¾ full.
Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
Remove the cupcakes from the oven and leave to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before decorating.

Make the Frosting

Using an electric stand or handheld mixer, beat the butter, powdered sugar, cream, and vanilla together until smooth and stiff peaks form.
Divide the frosting between two bowls, and mix a few drops of purple coloring into one bowl and orange to the other. Remember, you can always add more coloring, but can't take it away!
Place the frosting into its own piping bag fitted with a large star tip.

Decorate the Cupcakes

Pour the purple and orange sprinkles mix into a medium shallow bowl and mix to combine.
Pipe a ring of purple frosting onto each cooked and cooled cupcake.
Dip each cupcake into the bowl of sprinkles to cover around the edge of the frosting.
Now pipe more layers of frosting on top, each one slighly smaller tha the last, finishing with a purple peaked swirl on top.
Press one fondant Mickey pumpkin into the center of each cupcake. Serve, enjoy, and Happy Halloween!

Notes

Tips

For tips on using fondant, making and decorating cupcakes, scroll past this recipe card.

Substitutions

Swap triple chocolate mix for chocolate fudge or devil's food if preferred.
You could even use white or vanilla cake mix, divide and color the batter to create marbled cupcakes like our Witches Brew Cupcakes.
Substitute orange and purple food coloring with your favorite Halloween colors.

Leftovers & Freezing

Store finished cupcakes in an airtight container at room temperature for up to 3 days.
Not suitable for freezing due to the candy decorations and chocolate cauldrons.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition