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Mummy cupcakes

Quick and easy mummy cupcakes for all your boils and ghouls.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 18 cupcakes



  • 1 box Devil's Food Cake mix
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/3 cup melted butter
  • 1/4 cup milk

Buttercream icing

  • 1/2 cup vegetable shortening room temperature
  • 1/2 cup butter room temperature
  • 5-6 cups icing sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk


  1. Preheat oven to 350F. In a large bowl or stand mixer combine the following: cake mix, eggs, sour cream, melted butter, and milk. Mix until smooth.
  2. Place in lined cupcake pan and fill each liner 3/4 full. Don't be tempted to overfill. I've made that mistake too many times. Place in oven and drop temperature to 325F. Bake for 20-25 minutes. Test for doneness with toothpick. Let cool completely.
  3. In clean mixing bowl combine the butter and shortening. Mix well and add the icing sugar slowly, unless you want your kitchen looking like the background to a white Christmas. Add vanilla and milk. Turn mixer to medium and mix until frosting is light and fluffy. Add milk if frosting seems too thick.
  4. On cooled cupcake, put a layer of white frosting. Using a piping bag with a Wilton 102 petal tip, or the cut end of a plastic bag, pipe bandages across the top of the cupcake. Remember to alternate directions to give it a random look. Add two candy eyes.