Lemon Blueberry Minnie Mouse Cupcakes

Ingredients

Lemon Blueberry Cupcakes

• 1½ cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 Tablespoon lemon zest
• 2 large eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• ½ cup whole milk or buttermilk, at room temperature
• ¼ cup fresh lemon juice
• 1 cup fresh or frozen blueberries
• 1 Tablespoon all-purpose flour (for tossing blueberries)

Pink Cream Cheese Frosting

• 8 ounces full-fat brick cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch salt
• Pink food coloring

Minnie Mouse Decorations

• White ready-made fondant (about 4–5 ounces)
• Mini Oreo cookies (about 30, for ears)
• White or pearl candy pearls
• Powdered sugar (for rolling fondant)

Directions

Make the Cupcakes

1. Preheat the oven to 350°F. Line a standard muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so plan to bake in batches if needed.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter, sugar, and lemon zest together on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
4. Add the eggs and vanilla extract and mix until smooth and fully combined.
5. With the mixer on low speed, add the dry ingredients, then slowly pour in the milk and lemon juice. Mix just until the batter comes together.
6. Toss the blueberries with 1 Tablespoon flour, then gently fold them into the batter by hand.
7. Divide the batter among the cupcake liners, filling each about two-thirds full.
8. Bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Make the Pink Cream Cheese Frosting

1. Beat the cream cheese and butter together until smooth and creamy, about 2 minutes.
2. Add the confectioners’ sugar, vanilla extract, and salt. Mix on low speed briefly, then increase to medium-high speed and beat until fluffy.
3. Tint with pink gel food coloring, adding a little at a time until you reach a soft pastel shade.
4. Chill the frosting for about 20 minutes if needed for cleaner piping.

Make the White Fondant Bows

1. Lightly dust a clean work surface with powdered sugar. Roll the fondant to about ⅛-inch thickness.
2. Cut two strips per bow, each roughly 1½ inches long and ½ inch wide.
3. Curve each strip into a loop, overlapping the ends slightly. Secure with a small dab of water.
4. Set the loops on a folded paper towel or foam pad and let them rest for 10–15 minutes to hold their shape.
5. Cut a small circle or narrow strip of fondant for the bow center and attach it where the loops meet.
6. Allow bows to dry at room temperature for at least 1 hour before using.

Assemble the Minnie Mouse Cupcakes

1. Pipe the pink cream cheese frosting onto the cooled cupcakes using a large round piping tip.
2. Press two mini Oreo cookies into the top edge of each cupcake to create Minnie’s ears.
3. Place a white fondant bow between the ears.
4. Finish with candy pearls for a polished Minnie Mouse look.
5. Refrigerate decorated cupcakes for 20–30 minutes before serving to help everything set.