Mummy cupcakes are a cute and easy treat for Halloween! Plus, they’re egg-free and easy to make dairy free for allergy sensitive kids.
Mummy cupcakes for Halloween:
You’re looking at a last-minute Halloween treat that doesn’t require a trip to the store. Yes, I’m the answer to your dreams, especially your child’s class party dreams, hah!
I knew my daughter’s class was having a Halloween party, but I wrongly assumed that I would find out that we needed to bring something in advance. I feel like she’s too young to start telling me the night before something is due for school, right? This is preschool that I’m talking about, hah!
Egg free and allergy-friendly options for Halloween:
Anyway, I love these mummy cupcakes because they’re so fast to come together, and they’re allergy-friendly for anyone with egg intolerances. Technically, the cupcakes are dairy-free, too, though the buttercream is not. If necessary, you could use a vegan butter substitute and a splash of almond milk to make them dairy-free. I have such a soft spot for kids with allergies during holidays because I want them to enjoy celebrating just like the other kids.
These mummy cupcakes are basically a double batch recipe of my vegan chocolate cupcakes with an easy buttercream frosting. You do need a special tip to make the mummy bandages on top, but it’s an easy-to-find tip that comes in most baking kits. If all you have is a round tip, you can still make it work!
My idea for these mummy cupcakes is to use two red mini M&Ms for eyes to keep it extra spooky, but Camille thinks it’s cuter for all of the mummies to have different color eyes. Since I’m a big fan of letting kids cook in the kitchen, I roll with it when she changes my plan.
If your pantry lacks mini M&Ms for the mummy eyes, dye a small scoop of the buttercream in a separate bowl. Use a tiny tip to pipe out two red eyes on each cupcake.
This mummy cupcake recipe makes 8 cupcakes, but it’s easy to double or triple to make as many as you need. I love that these chocolate cupcakes don’t rise above the liners, which makes them easier to decorate.
These mummy cupcakes are adorable with my candy corn rice krispies treats. Last year, we made both and they were both gobbled up at record speed. I also added a dirt pudding recipe to my Halloween repertoire–it just gets spookier every year, doesn’t it?
For the cupcakes:
- 1 cup all-purpose flour
- 6 tablespoons (heaped) 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 (or canola, or vegetable)
- 1 1/2 teaspoons vanilla extract
- 3/4 cup lightly packed light brown sugar
For the buttercream frosting:
- 1 stick (4 ounces) unsalted butter, at room temp
- 2 cups of powdered sugar
- 1/2 teaspoon vanilla extract
- splash of almond milk to make it come together
- 24 mini M&Ms for eye balls
1. Preheat the oven to 350. Line a regular muffin pan with 12 liners. Set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder.
3. In a small bowl, whisk together the almond milk and apple cider vinegar. Stir in the oil, vanilla, and brown sugar. Whisk very well to combine.
4. Stir the wet ingredients into the dry, and divide the batter between the 4 cupcake liners.
5. Bake for 15-17 minutes, or until a toothpick inserted comes out cleanly, with only a few crumbs clinging to it.
6. Set the cupcakes aside to cool completely.
7. Meanwhile, make the frosting: beat together the butter, powdered sugar and vanilla. Add a small splash of almond milk to make it come together, if needed. The frosting should be thick so it holds its shape.
8. Using tip 45 from Ateco (or similar), make random lines of frosting across the top of the cooled cupcakes that resemble mummy bandages.
9. Make two tiny dots of frosting to hold the mini M&M eye balls in place.
If you have everything to make these cupcakes except the mini MMs, reserve a small scoop of frosting to dye a spooky color, and make tiny dots for eye balls instead.
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Amount Per Serving: Calories: 216Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 123mgCarbohydrates: 42gFiber: 1gSugar: 32gProtein: 2g