Preheat your oven to 350°F (175°C). Prepare your cupcake mix according to package directions or your favorite homemade recipe. Fill cupcake liners in a muffin tin about two-thirds full and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cupcakes to cool completely on a wire rack.

In a mixing bowl, beat 1 cup of unsalted butter until it’s light and fluffy, about 3–4 minutes. Gradually add in 4 cups of sifted powdered sugar, mixing on low speed until combined. If desired, incorporate white gel food coloring for that classic mummy look. Beat until your buttercream frosting is smooth and creamy; set aside.

Take your cooled Mummy Cupcakes and place them on a serving tray. Using a small spatula or a knife, generously spread a thin layer of buttercream frosting on top of each cupcake. For an adorable touch, place two candy eyeballs on each frosted cupcake, gently pressing them into the frosting for a secure fit.

Fill a piping bag fitted with a small round tip with the remaining frosting. Start at the edge of each cupcake and pipe crisscrossing lines to create mummy bandages, making sure not to cover the candy eyes.

To create details like stitches, melt chocolate in the microwave or use an edible marker. With a piping bag, drizzle cooled melted chocolate in small lines across the cupcakes, mimicking the look of mummy wraps. Alternatively, use an edible marker to draw tiny stitches for an added touch of creativity.

Once all decorations are complete, place your decorated Mummy Cupcakes in the refrigerator for about 10–15 minutes. This will help set the frosting, making it easier to handle and ensuring your spooky treats stay beautifully intact before serving.