Mummy Cupcakes Recipe

If you’re looking for a Halloween treat that’s as adorable as it is delicious, you’re going to love this Mummy Cupcakes Recipe. These little spooky delights bring together rich chocolate cupcakes and soft, creamy buttercream bandages that look just like a mummy’s wrappings—plus fun candy eyes to finish the look. It’s one of those recipes that’s as much fun to make as it is to eat. I promise, once you whip these up, they’ll be your go-to for festive gatherings or just a cozy baking day with the kids.

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Ingredients & Why They Work

Each ingredient in this Mummy Cupcakes Recipe plays a role in building texture, flavor, and that playful mummy look we all want. I always keep on hand naturally sourced cocoa and almond milk because they bring a lusciousness that’s hard to beat, especially when paired with simple pantry ingredients.

• All-purpose flour: The foundation for your cupcake structure – be sure not to overmix to keep these tender.
• Unsweetened cocoa powder: Adds that deep chocolate punch; I recommend using a good-quality, unsweetened type for rich flavor.
• Baking soda and baking powder: These leavening agents work together to give just the right rise and light crumb.
• Unsweetened almond milk: This keeps the cupcakes moist and dairy-free, plus pairs nicely with the cocoa without overpowering it.
• Apple cider vinegar: Adds a subtle tang and reacts with baking soda to help the cupcakes rise beautifully.
• Sunflower oil: Keeps the cupcakes super moist; you can swap with any neutral oil like canola if needed.
• Vanilla extract: Boosts all the flavors with its warm aroma.
• Light brown sugar: Adds sweetness with a hint of molasses for depth.
• Butter (for frosting): Make sure it’s room temperature for smooth, creamy buttercream.
• Powdered sugar: For that classic silky frosting texture.
• Mini M&Ms: The perfect size for spooky little eyes that stick well and pop on the chocolate.

Tweak to Your Taste

One of my favorite things to do with this Mummy Cupcakes Recipe is to make it my own by switching up the frosting colors or adding seasonal flavors. You really can’t go wrong here, and these little mummies are perfect for getting creative (and sneaky with flavor)!

• Variation: Sometimes I add a teaspoon of cinnamon and a pinch of cayenne to the batter for a “spicy Mexican chocolate” twist—it’s unexpected and delicious.
• Vegan version: Swap butter for vegan butter in the frosting to keep the whole treat plant-based and just as delicious.
• Colorful Eyes: When I run out of mini M&Ms, I dye a small scoop of frosting with gel food coloring and pipe tiny dots for eyes—it still looks cute and spooky.

Step-by-Step: How I Make Mummy Cupcakes Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners—this recipe makes 12, so you can bake them all at once. Getting your station set up before mixing makes the whole process smoother, trust me.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and baking powder. Make sure these are well combined—no lumps! Consistency here will mean cupcakes that rise evenly with a gorgeous chocolate color.

Step 3: Whip Up Your Wet Ingredients

In a separate small bowl, combine the almond milk and apple cider vinegar. Let it sit a minute—it’s like a DIY buttermilk that tenderizes the cupcakes. Then stir in the sunflower oil, vanilla extract, and brown sugar. Whisk it really well until the sugar starts to dissolve; I usually do a quick taste here to make sure the balance feels right (go ahead, no one’s watching!).

Step 4: Bring It All Together

Pour the wet ingredients into the dry, and gently fold together using a spatula. Don’t overmix—stop as soon as you no longer see dry flour. The batter will be slightly thick but pourable. Divide it evenly among the cupcake liners.

Step 5: Bake to Perfection

Bake for 15-17 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached. It’s better to slightly underbake than overbake because you want these cupcakes moist. As soon as they’re done, set them aside to cool completely before frosting.

Step 6: Whip Up the Buttercream

Beat the softened butter until smooth and creamy, then gradually add powdered sugar and vanilla extract. At this stage, add a small splash of almond milk just enough so the frosting comes together but still holds a thick, pipe-friendly texture. Getting the right balance here makes your piped bandages look just perfect.

Step 7: Decorate Like a Boss

Using a piping bag fitted with Ateco tip 45 (or a similar multi-opening tip), pipe random lines of frosting horizontally and diagonally across each cupcake to mimic mummy wrap bandages. Don’t overthink it—the beauty is in the imperfection. Then, pipe two small dots to “glue” on the mini M&M eyes. Ta-da! Your mummy cupcakes come to life.

How to Serve Mummy Cupcakes Recipe

Garnishes

I love keeping it simple with mini M&Ms for the eyes because they’re colorful, readily available, and stick perfectly to the frosting. Sometimes, I sprinkle a little edible glitter or dust a tiny bit of cocoa powder around the cupcake base to add subtle dimension and extra creepiness for Halloween parties.

Side Dishes

These cupcakes pair wonderfully with a big mug of spiced hot chocolate or a glass of chilled vanilla almond milk for a fun, thematic touch. For a party, try serving a platter of fresh fruit like sliced apples and grapes alongside them—something a little fresh balances the sweetness nicely.

Creative Ways to Present

One year, I arranged these mummy cupcakes on a serving tray lined with shredded coconut dyed green to look like moss, and added some plastic spiders for a fully dramatic haunted look—I got so many compliments! If you’re serving for kids, you can pop them in mini Halloween-themed cupcake holders for extra fun.

Make Ahead and Storage

Storing Leftovers

I store leftover mummy cupcakes in an airtight container at room temperature if I plan to eat them within 1-2 days. Beyond that, I move them to the fridge, though I make sure to bring them back to room temperature before serving for the best flavor and texture.

Freezing

To freeze, I actually freeze the cupcakes without frosting first (wrap each individually in plastic wrap), then thaw completely before piping on the frosting. This keeps the texture intact and the icing fresh and beautiful.

Reheating

When reheating leftover cupcakes, I pop them in the microwave for about 10-15 seconds just to warm them slightly—never too long or they dry out. If frosted, I let the frosting soften at room temperature instead for that fresh-baked feel.

FAQs

Final Thoughts

I have to say, this Mummy Cupcakes Recipe is one of those rare gems that feels festive, fun, and utterly approachable. I love how it brings out my inner kid, pipetting frosting and placing those tiny candy eyes. It’s perfect for parties, classroom treats, or just when you want a seasonal pick-me-up. So grab your piping bag, put on your favorite spooky playlist, and get ready for a baking adventure that’s as rewarding as it is delicious—you’ll want to make these year after year!

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