Mummy Cupcakes

I’m a baker, but let’s not get that confused with the cupcake wizards you see on Food Network, unless I’m decorating for a family birthday, I keep it real, real simple. Much like my pumpkin cupcakes, these easy, kid-friendly mummy cupcakes are the perfect example of cuteness that’s achievable without a lot of effort. Your favorite cupcake recipe, a batch of white frosting, and your choice of eyes. It’s that easy!

They’re so easy to make that they’re Halloween treat as my kiddo gets older. The best part? It’s okay if you make them a little scraggly or the piping bag doesn’t cooperate, they’re mummies, they’re meant to be a little ragged!

Key Tips & Tricks

• Use any flavor cupcake: We love chocolate in our house and I love how the white frosting contrasts the chocolate cupcake to make the mummy really ‘pop’, but any cupcake will work. I might try my spice cupcakes next!
• Any frosting flavor will do too!: I like my cream cheese frosting for this recipe, it’s lovely and pipeable, but any frosting that’s white, or close to it, will make great mummy wrappings. Vanilla buttercream is a good, quick option, be as creative as you like. A spiced buttercream might make them look a bit more ‘vintage’ or a caramel frosting might be fantastic too.
• Choose edible eyes that are actually…edible: Have you ever bit into one of those candy eyeballs they sell? They’re tooth crackers in my opinion and I actively avoid them. If you like ’em, go for it, but I recommend M&M’s, skittles, white or rose chocolate chips (like I used), or any other round shaped candy or snack you can think of. Just something, you know, you actually want to eat.

Thanks to my sponsor Dixie Crystals (I get no compensation from this link!) and the powdered sugar they gifted for Halloween treat recipe testing!

Supplies for Decorating

• A flat piping tip, I used a basket weave tip, #48
• A piping bag (I love my reusable ones)

Step-by-Step Instructions for Decorating

If you’re a visual learner, watch my less than 1-minute video (above) that shows you exactly how I decorated each cupcake quickly and easily! Or read on for step-by-step instructions and my best tips. 

1. Fit your tip and fill your piping bag. 
2. Starting at the edge, near the middle of the cupcake, make one line to the opposite edge horizontally at a slight angle. 
3. Repeat going at the opposite angle to create an X. 
4. Layer more strips of frosting at slight angles, leaving a small space above the initial X open for eyes.
5. Don’t forget the top! Just leave a small spot for the eyes. 
6. Stick on the eyes! I didn’t have to do much, just gently pressed the pointed end of the chocolate chips into the cupcake. If you’re using flat or rounded candies, use a small dot of frosting on the back to stick them on. 

Really there’s no wrong or right way to decorate a mummy cupcake. We like them with a good amount of frosting, but not so many layers that you can’t see the cupcake at all. If you like a really sweet cupcake, layer on more!

Storage Tips

If you’re using my cream cheese frosting, or any other buttercream with whipping cream, mascarpone, etc., then they should be stored in the fridge within 2 hours of decorating. For standard American buttercream or Italian or Swiss Meringue buttercreams, keep at room temperature in an airtight container for up to 4 days.

I hope you love every sweet and spooky bite of these moist, delicious, and best of all scarily adorable mummy cupcakes, I’m so happy with how they turned out that I know I’ll be making them again next year!

• Spice Cupcakes
• Pumpkin Cupcakes with Maple Frosting
• Chocolate Cupcakes with Vanilla Buttercream