Mummy Cupcakes

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 1 (15.25-oz) box chocolate or yellow cake mix
• Eggs, oil, and water as listed on the box
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 3 tbsp milk
• 1 tsp vanilla extract
• 48 candy eyes

Step-by-step method

1. Heat oven to 350°F (175°C) and line a 24-cup muffin pan with liners. Prepare and bake the cupcakes as the box directs. Cool completely.

2. Beat butter until creamy. Add powdered sugar, milk, and vanilla and beat on medium-high 3 minutes, until fluffy and stiff enough to hold a line.

3. Fit a piping bag with a basketweave tip (like #47) or a petal tip (like #104) and fill it with frosting.

4. Press two candy eyes onto each bare cupcake, close together and slightly off-center.

5. Pipe flat strips back and forth across the top at different angles, overlapping like loose bandages and leaving a gap so the eyes peek through.

6. Let the cupcakes sit 15 minutes so the frosting sets slightly before moving them to a platter.

Pro tip

Cross the strips at uneven angles. Wonky wrapping looks more like a mummy than perfect stripes.

Make ahead

Store frosted cupcakes airtight at room temperature up to 2 days.