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Mummy Cupcakes

These Vegan Mummy Cupcakes will be a hit at your spooky Halloween bash. They are fun to make, kid-friendly and completely adorable! The mummy wrapping is piped on with vegan buttercream and the eyes are dotted with chocolate chips. It's so easy!
Course Dessert
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 people
Calories 321kcal


  • Basketweave Frosting Tip #44 (or #45)
  • Piping Bag or Large Ziploc Bag
  • Cupcake Liners
  • Small Ziploc Bag


Wet Ingredients

  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar (sub lemon juice)
  • 1 cup granulated sugar
  • cup grapeseed oil or any neutral-flavored oil
  • ¼ cup applesauce
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 ½ cups all-purpose flour (*see note about measuring)
  • ½ cup dutch processed cocoa powder (sub unsweetened cocoa powder)
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

To Decorate


Chocolate Cupcakes

  • Preheat your oven to 350 °F (177 °C). Fill a 12-Slot Cupcake Pan with Cupcake Liners.
  • In a medium Mixing Bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside.
  • In a large mixing bowl with a Mesh Strainer on top, sift together the flour, cocoa powder, baking soda, and salt. Now whisk to combine well. Set aside.
  • In the medium bowl with the buttermilk, add the oil, applesauce, sugar, and vanilla. Whisk to combine well.
  • Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Whisk together until just combined. Small lumps are fine. (*Don't over mix or it can create a dense and chewy cupcake)
  • Divide batter evenly into each slot about ⅔ full (an ice cream scoop works great for this). Bake them in the oven for 20-24 minutes. To check for doneness, lightly press the surface - It should spring back (You can also use a toothpick and push it through the center - it should come out clean).
  • Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.

Buttercream Frosting

  • Add the softened vegan butter to the bowl of a Stand Mixer (or use a Medium/Large Stainless Steel Bowl with a Hand Mixer). Beat until fluffy for 30-60 seconds.
  • Add the vanilla extract and mix until incorporated (about 30-60 seconds)
  • Now add the powdered sugar, ½ cup at a time over low speed until it's fully incorporated. Scrape down sides as needed. Now turn up to medium-high speed and mix until smooth and fluffy. Taste and add more sugar if needed. (*if the buttercream is too stiff, add a few teaspoons of non-dairy milk and mix until fully incorporated).

To Decorate

  • For the mummy eyes, place 1 heaping tablespoon of frosting into a small Ziploc bag and push it down to one corner. Twist shut and cut a very small piece off the corner. Make two rounded dots on each cupcake by pressing gently on the bag. Place a chocolate chip in the middle of each dot and gently press down a little.
  • For the mummy wrapping, fit a Pastry Bag or Large Ziploc Bag with a #44 Basketweave Frosting Tip (#45 will work too, but the strips will be wider). Make about 5-6 strips going across the face. Pipe a strip diagonal across cupcake (from temple to jaw). Now repeat the same strip on the opposite side. Feel free to add more strips for a layered effect. Have fun with it!


The homemade buttercream frosting can stay out at room temperature for a few hours without melting. I prefer to store decorated cupcakes in the fridge and take them out an hour before serving. This keeps the buttercream from getting soft. However, It will soften quickly in the piping bag with warm hands. If you don't feel you can pipe the cupcakes fairly quick, you can add the frosting to the bag in small batches and leave the rest in the bowl until ready to use. 
You will only need a ½ batch of my Vegan Butter Cream Frosting to decorate 12 cupcakes. Make the full batch if you double the cupcake recipe.
If you prefer, you can use 1 cup of store-bought vegan frosting to replace the buttercream. 
For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below recipe card.
Make sure your baking soda is not expired. Fresh baking agents are important for a successful baking experience.
Nutritional info includes homemade buttercream frosting. 


Serving: 1cupcake | Calories: 321kcal | Carbohydrates: 48g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Sodium: 296mg | Potassium: 75mg | Fiber: 2g | Sugar: 33g | Calcium: 10mg | Iron: 1mg