Mummy Cupcakes Recipe

If you’re looking to wow your friends or family with a spooky yet irresistibly delicious treat, this Mummy Cupcakes Recipe is an absolute must-try! These adorable little cupcakes are not only fun to make, but they bring together rich chocolatey flavors and creamy frosting in a way that screams Halloween fun without any fuss. Trust me, once you try these, you’ll want to make them year after year—plus, I’ll share my best tips so you nail that perfect mummy look every time.

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Ingredients & Why They Work

Getting the right ingredients is half the battle, but this Mummy Cupcakes Recipe keeps it straightforward and effective—focusing on rich cocoa and a dairy-free twist that still delivers decadence. Here’s why I love each component:

• All-purpose flour: The base that gives these cupcakes structure while keeping them soft.
• Unsweetened cocoa powder: It adds deep chocolate flavor without excess sweetness or heaviness.
• Baking soda & baking powder: These leavening agents make sure your cupcakes rise just right, nice and fluffy but not cakey.
• Unsweetened almond milk: Keeps these cupcakes moist and perfect for dairy-free diets.
• Apple cider vinegar: A small secret to reacting with baking soda, helping create that tender crumb.
• Sunflower oil: Helps keep the cupcakes super moist without a greasy aftertaste.
• Vanilla extract: Lifts and enriches the chocolate flavor beautifully.
• Light brown sugar: Adds a hint of caramel depth that complements the cocoa.
• Unsalted butter: For the frosting, it gives that creamy richness that holds shape perfectly.
• Powdered sugar: Sweetens and thickens the frosting for decorating.
• Mini M&Ms: These little candies make adorable mummy eyes—super simple but so effective!

Make It Your Way

One of the things I enjoy most about this Mummy Cupcakes Recipe is how easy it is to put your own spin on it. Whether it’s swapping out ingredients to suit allergies or adding your own festive touches, you really can’t go wrong here.

• Variation: I’ve experimented by swapping the almond milk with oat or soy milk, and honestly, all work fantastic for that moist crumb.
• Dye Your Frosting: If mini M&Ms aren’t on hand, just reserve a little frosting to tint with food coloring and pipe your own eyes—add a spooky green or blood red for extra flair.
• Make It Gluten-Free: Using a gluten-free flour blend works surprisingly well here—just ensure it’s a cup-for-cup substitute.
• Add Spices: Throw in a pinch of cinnamon or a little chili powder to your batter for a subtle warmth that compliments the chocolate nicely.

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

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F and lining your muffin pan with the cupcake liners. Having this sorted means the batter goes in right away, so the leavening agents aren’t wasted. I usually set my liners slightly apart, giving each cupcake their own room to rise beautifully.

Step 2: Mix Dry Ingredients Gently

Whisk together the flour, cocoa powder, baking soda, and baking powder in a medium bowl. I like to sift the cocoa and flour together to avoid lumps—makes the batter smoother and your cupcakes more consistent in texture.

Step 3: Combine Wet Ingredients Carefully

In a separate smaller bowl, whisk the almond milk and apple cider vinegar first—this combo acts like buttermilk and helps that tender crumb. Then add in your oil, vanilla, and brown sugar. Whisk thoroughly until the sugar is nicely dissolved, which helps prevent grainy bites.

Step 4: Marry Wet and Dry

Pour your wet ingredients into the dry and stir just until combined. Overmixing here will make your cupcakes tough. A few lumps? Totally fine. Divide the mix evenly among your liners—I use a small cookie scoop to make this super easy and mess-free.

Step 5: Bake and Cool to Perfection

Bake for 15-17 minutes. To check doneness, insert a toothpick in the center—it should come out clean or with a couple crumbs attached, but no raw batter. Pro tip: Let them cool completely before frosting; warm cupcakes can melt your buttercream and ruin that mummy effect.

Step 6: Whip Up the Buttercream

Beat the softened butter with powdered sugar and vanilla extract until smooth. Add almond milk by the splash to bring it to a thick but pipe-able consistency. You want it thick enough to hold those “bandage” lines but soft enough to squeeze through your piping tip.

Step 7: Create the Mummy Look

I use Ateco tip 45 to pipe thin, random lines across the cupcakes, mimicking mummy bandages. This step is when your cupcakes really come to life! Take your time and don’t worry about perfect lines—the charm is in the randomness. Finish by dotting two tiny buttercream drops for eyes, then gently press the mini M&Ms into place.

How to Serve Mummy Cupcakes Recipe

Garnishes

Besides the classic mini M&Ms for eyes, I sometimes add a tiny dusting of edible glitter or shimmer spray for a magical touch that catches party lights beautifully. For spooky vibes, tiny candy spiders nestled among the bandages add fun detail without being over the top.

Side Dishes

I love pairing these mummy cupcakes with a warm cup of spiced apple cider or a rich, creamy hot chocolate. For a party, setting out some popcorn sprinkled with pumpkin spice balances sweet and salty flavors perfectly.

Creative Ways to Present

For Halloween gatherings, I like arranging the cupcakes on a “graveyard” platter with crushed cookies as “dirt” and little tombstone picks. Another hit has been placing them inside mini cauldrons or wrapped in spider web decorations to up the festive factor.

Make Ahead and Storage

Storing Leftovers

After decorating, I keep leftover mummy cupcakes in an airtight container at room temperature if it’s under 70°F, or in the fridge if warmer. They stay moist and fresh for up to 2 days—longer than that and the frosting might start losing its shape.

Freezing

If you want to make these ahead, freeze the plain baked cupcakes (before frosting) in a sealed bag or container. When you’re ready, thaw fully and then pipe on the frosting and decorate. I avoid freezing frosted cupcakes because the buttercream can shift and become watery after thawing.

Reheating

Since cupcakes are best enjoyed at room temperature, I usually take them out of the fridge about 20-30 minutes before serving to let the frosting soften up. If you’re reheating leftovers, skip the microwave and opt for a few minutes in a warm oven (around 300°F) to keep them from drying out.

FAQs

Final Thoughts

Honestly, this Mummy Cupcakes Recipe has become a favorite in my kitchen to whip up around Halloween—and even some other times when I want a spooky little treat that doesn’t take hours. They’re fun to make, especially if you have kids or friends who like to join in the decorating. Once you try making them yourself, I’m sure they’ll become one of your go-to festive desserts that everyone asks for again and again. So grab your muffin tin, get cracking on that frosting, and enjoy the sweet fun of creating cupcakes that look almost too cute to eat (almost!).

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