These mummy cupcakes are probably the easiest Halloween cupcakes you’ll ever make! You can use any dark-colored cupcake recipe for the cake portion (I’ve included my favorite chocolate cupcakes recipe, but these would be also be awesome with my black velvet cupcakes!) and any white-colored buttercream for the decoration. I used my vanilla buttercream recipe for the frosting and paired it with just one piping tip and googly eye sprinkles to make them look like mummies. They’re perfect for any Halloween party table, are low effort, and they taste amazing!
Why You’ll Love These Mummy Cupcakes
- So easy to decorate. You could probably even decorate these cupcakes with kids. Just pop on some googly eye sprinkles and let the piping bag do the rest.
- Minimal supplies needed. All you need is one piping tip (either a small flat piping tip like Ateco 44 or the flat end of a small basket weaving tip) and googly eye sprinkles.
- Simple cupcake recipe. I’ve included recipes for my favorite chocolate cupcakes and vanilla buttercream in the recipe card below. Both of these recipes are easy to make with simple techniques and ingredients you probably already have.
- Perfect cupcakes for a Halloween party. This cute mummy design will be a hit at any spooky gathering!
Mummy Cupcake Supplies
Here are the essential supplies you’ll need to make these mummy cupcakes:
- Baked chocolate cupcakes (recipe below) or any dark-colored cupcakes.
- Vanilla buttercream (recipe below)
- A small flat piping tip like Ateco 44 or a small basket weaving tip (use the flat side facing up instead of the basket side).
- A piping bag
- Googly eye sprinkles
How to Decorate Mummy Cupcakes
Prepare the Piping Bag
Fit the piping bag with Ateco 44 or a small basket weaving tip, then fill it with vanilla buttercream (or another white-colored buttercream of your choice).
Place the Googly Eye Sprinkles
Press two googly eye sprinkles onto the surface of each cupcake.
Pipe the Mummy Cloth Lines
Starting on the edge of the cupcake, pipe a continuous straight line that ends somewhere on the other side. If you’re using a basket weaving tip, make sure the grooved side is face down. These lines should cross and go in all directions around the eyeballs, just like mummy cloth. Continue piping lines and crossing over the previous ones until the surface of the cupcake is covered except for the eyes.
That’s all it takes! Look at how cute these little mummy cupcakes are:
More Halloween Dessert Recipes You’ll Love
If you need more ideas for your Halloween party table, here are some of my favorite ideas:
- Black Velvet Cupcakes
- Buttercream Monster Cake
- Halloween Candy Bucket Cake
- Spooky Melting Candles Cupcakes
- Black Velvet Layer Cake
I hope you love these mummy cupcakes as much as I do! Let me know if you make them in the comments below (be sure to leave a star rating!) and feel free to tag @sugarandsparrowco on Instagram to show me if you post a photo. I love to see what you create with my recipes!
Mummy Cupcakes
Equipment
Ingredients
Chocolate Cupcakes
- 1 Cup (132g) all-purpose flour
- 3/4 Cup (150g) white granulated sugar
- 1/3 Cup (30g) unsweetened cocoa powder Natural or Dutch-processed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 Cup (60ml) vegetable oil
- 1 large egg, room temperature
- 1/2 tsp pure vanilla extract
- 1/2 Cup (120ml) buttermilk, room temperature*
- 1/2 Cup (120ml) hot coffee* or hot water
Vanilla Buttercream
- 1/2 Cup (113g) unsalted butter, room temperature
- 1 3/4 Cups (180g) powdered sugar
- 1 Tbsp (15ml) whole milk, room temperature
- 1 tsp vanilla extract
- pinch of salt, or to taste
Instructions
Make The Chocolate Cupcakes
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with two more liners—this recipe makes about 14 cupcakes. Set aside.
- Whisk all of the dry ingredients together in a large bowl to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low with either a hand mixer, the paddle attachment on your stand mixer, or by hand until combined. Add the hot coffee (or hot water) in a slow stream. Continue mixing on low until fully combined and smooth, 1-2 minutes. The batter will be very thin.
- Pour the batter into the prepared cupcake liners (no more than ⅔ full) and bake for 15-18 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.
Make The Vanilla Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the butter on medium-high until it’s creamy and nearly white in color, about 7 minutes.
- Add the powdered sugar in two additions, mixing on low speed until fully incorporated and scraping down the bowl and paddle in between. Add the vanilla, milk, and salt and mix on low for another 1-2 minutes until fully incorporated.
Decorate the Mummy Cupcakes
- Let the cupcakes cool thoroughly before decorating. Fit a piping bag with a small flat piping tip or basket weave tip, then fill it with the vanilla buttercream. Press two googly eye sprinkles on top of each cooled cupcake. Starting on the edge of the first cupcake, pipe a straight line to the opposite edge, avoiding the googly eye sprinkles. If you're using a basket weave tip, make sure the grooved edge is face down. Continue piping lines that connect the edges, overlapping the lines until the surface of the cupcake is covered (aside from the googly eyes) and the piping looks like mummy cloths. Repeat on every cupcake.
Notes
- The chocolate cupcakes can be made ahead and stored at room temperature, covered with plastic wrap, for up to two days. Alternatively, they can be stored in an airtight container in the freezer for up to two months.
- The vanilla buttercream recipe can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed to bring it back to frosting consistency.
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