Name: Mummy Cupcakes Recipe
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 6 tablespoons unsweetened cocoa powder; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1 cup unsweetened almond milk; 1 1/2 teaspoons apple cider vinegar; 2 tablespoons sunflower oil; 1 1/2 teaspoons vanilla extract; 3/4 cup lightly packed light brown sugar; 1 stick (4 ounces) unsalted butter, at room temperature; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; Splash of almond milk; 24 mini M&Ms for eye balls

Jump to Recipe· 4.7 from 5 reviews

If you’re on the hunt for a fun, spooky treat that’s surprisingly easy to make, you’re going to love this Mummy Cupcakes Recipe. I promise these little cupcakes bring a ton of charm and flavor to the table, perfect for Halloween parties or just a festive baking day with your kids. The moist chocolate cupcakes paired with a creamy, piped “bandage” frosting are just as adorable as they are delicious. Stick around—I’m sharing all my tips to help you nail these mummy treats perfectly every time.

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Why This Recipe Works

Moist, Chocolatey Cupcakes: The combo of almond milk and apple cider vinegar creates a tender crumb that’s light but rich with cocoa flavor.
Simple Yet Stunning Frosting: The classic buttercream holds its shape perfectly for the mummy effect without being too sweet or heavy.
Kid-Friendly Decoration: Using mini M&Ms as eyes is a quick, playful finishing touch kids can help with and adore.
Minimal Ingredients, Maximum Impact: You probably have most of these pantry staples already, which makes this recipe a go-to for last-minute occasions.

The image shows many small round dark chocolate cookies arranged on a cooling rack over a white marbled surface. Each cookie has several thick white icing lines crossing over the top, looking like mummy bandages. On each cookie, two small colorful candy pieces are placed closely together near the center, serving as eyes. The candy eyes come in colors like red, green, yellow, blue, and orange, adding a fun touch to the sweets. The overall look is playful and festive, with the dark cookies contrasting sharply against the bright white icing and candy eyes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients here come together to make cupcakes that are fluffy but hold their shape well for decorating. I like to use natural cocoa powder for a deep, rich taste and almond milk to keep things dairy-free, making it accessible to many. Each item has a simple job, but combined they’re magic.

All-purpose flour: Gives the cupcakes structure without being too dense.
Unsweetened cocoa powder: Adds that classic chocolate flavor; I always use a good-quality Dutch-processed for smoothness.
Baking soda and baking powder: Both are crucial to get that light, airy crumb with a slight rise.
Unsweetened almond milk: A great dairy-free option that reacts perfectly with vinegar to mimic buttermilk.
Apple cider vinegar: Helps tenderize the crumb while providing lift.
Sunflower oil: Keeps the cupcakes moist and soft; you can substitute with any neutral oil.
Vanilla extract: Its warmth rounds out the chocolate flavor beautifully.
Light brown sugar: Adds moisture and a subtle caramel note that’s a nice depth in these cupcakes.
Unsalted butter (for frosting): Room temperature is key for smooth, creamy frosting.
Powdered sugar: Essential for that classic, fluffy buttercream texture.
Mini M&Ms: Perfectly sized “eyes” to bring the mummies to life!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Mummy Cupcakes Recipe is how easy it is to customize. I like to add a pinch of cinnamon to the batter sometimes for a warm twist, but you can also swap out the mini M&Ms for candy eyes or even hand-piped eyeballs with colored frosting—super fun to get creative!

Variation: If you want a gluten-free version, try using a 1:1 gluten-free baking flour blend; just check the rising agents are included.
Dairy-Free Adjustments: This recipe already uses almond milk, but make sure your frosting butter is dairy-free or swap for coconut oil if needed.
Seasonal Flavors: Cinnamon or pumpkin pie spice in the batter amps up autumn vibes perfectly.
Difficulty Level: If piping frosting seems intimidating, you can always spread it in stripes with a butter knife for a rustic look.

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

Step 1: Prep and Combine Your Dry Ingredients

Start by preheating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners. This is your calm before the fun. Next, whisk together the flour, cocoa powder, baking soda, and baking powder in a medium bowl until combined. This ensures even distribution so your cupcakes rise beautifully and have consistent flavor.

Step 2: Mix the Wet Ingredients with Love

In a smaller bowl, whisk almond milk with apple cider vinegar—they transform together into a vegan “buttermilk” that makes your cupcakes tender. Add in the oil, vanilla extract, and light brown sugar, stirring vigorously until the sugar dissolves and your mixture is smooth and slightly glossy. This step really impacts the moisture of your final cupcake.

Step 3: Bring Wet and Dry Together and Bake

Slowly fold your wet ingredients into the dry mix, being careful not to over-mix—just combine until no flour pockets remain. I usually divide the batter evenly among the cupcake liners using an ice cream scoop; this keeps them uniform in size and helps them bake evenly. Pop the tray into your oven and bake for 15-17 minutes. The toothpick test is your best friend here—go by that, not just the clock!

Step 4: Cool Completely and Prepare the Frosting

Once baked, transfer the cupcakes to a wire rack to cool completely—this is crucial so the frosting doesn’t melt. While they’re cooling, whip your softened butter with powdered sugar and vanilla. Add just a splash of almond milk if it feels too thick. You want the frosting smooth and pipeable, but thick enough to hold those whimsical mummy bandages you’re about to create.

Step 5: Pipe the Mummy Bandages & Add Eyeballs

Using a piping tip 45 (or similar, a small flat one), pipe random overlapping lines of frosting across the tops of each cupcake to mimic mummy wrappings. Don’t worry about them being perfect—messy looks are exactly what you want! Then, use two tiny dots of frosting to stick mini M&Ms as the eyes on each cupcake. If you don’t have mini M&Ms, no stress—dab on some colored frosting eyes instead.

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Pro Tips for Making Mummy Cupcakes Recipe

Don’t Skip the Vinegar: It might sound odd, but that little acid kick makes your almond milk foam up like buttermilk, which creates lighter cupcakes.
Pipe in Random Directions: For that authentic mummy wrap look, don’t be neat or uniform—zigzag and overlap the frosting lines freely.
Use Room Temperature Butter: It’s key for silky smooth frosting that pipes easily without tearing the cupcakes’ tops.
Cool Cupcakes Completely: Warm cupcakes cause the frosting to melt into a mess—let patience do its magic here for best results.

How to Serve Mummy Cupcakes Recipe

Garnishes

I often stick to mini M&Ms for the eyes because they’re the perfect size and add a fun pop of color. Sometimes I’ll add a little edible glitter or shimmer dust over the frosting for a spooky sparkle effect—especially if it’s a party! You can also swap the eyes for candy eyeballs from the baking aisle if you want an extra creepy vibe.

Side Dishes

These cupcakes pair wonderfully with a simple glass of cold milk (or almond milk if you prefer). For party setups, I like serving them alongside pumpkin spice lattes or a hot apple cider to complement the autumn flavors. If you’re thinking savory, a platter of mild cheese and crackers balances the sweetness nicely.

Creative Ways to Present

Last Halloween, I arranged these mums on a vintage cake stand lined with faux cobwebbing—it looked eerie but elegant! You could also nestle them in mini “graveyards” made from crushed Oreo crumbs or serve inside hollowed-out pumpkins for a memorable centerpiece. If kids are involved, let them pipe the bandages themselves and turn cupcake decorating into a playful activity.

Make Ahead and Storage

Storing Leftovers

I store any leftover mummy cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, the fridge works well, but bring them to room temp before serving so the frosting softens back up for that classic creamy texture.

Freezing

I’ve frozen both baked cupcake bases (unfrosted) and fully frosted cupcakes with good results. For the best preservation, wrap the unfrosted cupcakes tightly in plastic wrap and freeze in a container for up to 3 months. When thawed, pipe the frosting fresh. If freezing frosted ones, be sure to flash freeze them on a tray first, then wrap gently to avoid smudging the design.

Reheating

If you prefer your cupcakes slightly warm, I recommend reheating just the base (unfrosted) in the microwave for 10-15 seconds. If frosted, serve at room temp rather than heating to keep the frosting’s texture intact. This little trick keeps every bite just as delightful as day one.

FAQs

Can I make these cupcakes vegan?

Absolutely! This Mummy Cupcakes Recipe already uses almond milk and oil, which are vegan. Just swap the butter in the frosting for a vegan butter substitute or coconut oil and make sure your powdered sugar and decorations are vegan-friendly.
What if I don’t have mini M&Ms for the eyes?

No problem! You can use small candy eyeballs from the baking aisle or pipe tiny dots of colored frosting as eyes. I sometimes mix up a bit of black and white frosting for makeshift eyes when I’m in a pinch—it’s a fun little DIY approach.
How do I prevent cupcakes from sinking in the middle?

Make sure not to overmix your batter, and measure your leavening ingredients carefully. Also, avoid opening the oven door early while baking—the sudden temperature change can cause sinking. The toothpick test helps you catch when they’re perfectly done.
Can I use regular milk instead of almond milk?

Yes, you can use regular milk if you prefer. Just mix it with the apple cider vinegar as the recipe suggests, so it imitates buttermilk and helps the cupcakes rise nicely. It won’t change the flavor too much.

Final Thoughts

This Mummy Cupcakes Recipe has become a staple in my kitchen every spooky season because it’s just so fun and approachable. I love how it brings out the kid in me, and honestly, the way these cupcakes look gets everyone smiling before they even take a bite. I can’t wait for you to try these out—grab your piping bag and cupcakes liners, and let’s bring some sweet, creepy fun into your next celebration!