Candy Corn Mummy Sugar Cookies

Celebrate Halloween with these super cute and very simple Candy Corn Mummy Sugar Cookies! They are sure to please even the scariest of little monsters this Halloween!

Candy Corn Mummy Sugar Cookies |

I love sugar cookies frosted with buttercream.  Seriously.  I am in love.  I have made them for Valentine’s Day, Spring (this one too), Easter, Halloween and Christmas every year for the past 30 years probably.  All thanks to Betty Crocker.


If you’ve clicked through on any of those links above, you’ll see that the recipe is the same.  I have been using the same Betty Crocker sugar cookie recipe for as long as I can remember.   I actually own two copies of the Cooky Book it came from.  One copy belonged to my mother and one to my grandmother.  I hope some day to give one of those to my daughter so that she can teach her daughter the same recipe.

Candy Corn Mummy Sugar Cookies |

These sugar cookies are thick, fluffy, soft, moist and so full of delicious flavor.  They’d be great without frosting, dunked in coffee or even with a side of sliced berries.  They are really THE BEST sugar cookie recipe ever.

The dough is incredibly forgiving also.  It’s not one of those doughs that lose their texture or flavor if you work them too much.  You can roll, cut, reroll and cut again with this dough and you’ll have perfect cookies every time.

Candy Corn Mummy Sugar Cookies |

This year, I was inspired to make these cookies when I saw them on With Sprinkles on Top.  I thought WOW, those are so cute, so simple, I could totally make them with the Betty Crocker recipe!  So, that’s what I did.  But instead of using the oval, egg shaped cookie cutter… I rolled out the dough and hand cut candy corn shapes.

Candy Corn Mummy Sugar Cookies |

I actually really like how they aren’t all perfectly the same size and shape.  Because really, there are no two candy corns that are exactly the same size or shape either.  Heck, most of the time the white tip of the candy has broken off!

Oh, and did I mention the buttercream icing yet?  I used my favorite buttercream recipe and added a bit more heavy cream to make it super smooth and spreadable.  It’s got great vanilla flavor and perfectly compliments the soft sugar cookie underneath!

Candy Corn Mummy Sugar Cookies |

So, if you’re looking for a cute, simple and delicious Halloween cookie for your kids classroom for or for a party, these are the cookies for you!


Candy Corn Mummy Sugar Cookies |

Candy Corn Mummy Sugar Cookies
Prep time
Cook time
Serves: 4 dozen cookies
Candy Corn Mummy Sugar Cookies
  • 1 cup unsalted butter, room temperature
  • ½ cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
Buttercream Frosting
  • ¾ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 Tbsp vanilla
  • pinch of salt
  • up to ½ cup heavy cream
  • orange & yellow Wilton food coloring gel
  • disposable piping bag & Wilton tip #47 (flat tip)
  • Wilton googly eyes
Candy Corn Mummy Sugar Cookies
  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out triangle shapes with a knife and place cookies on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.
  1. In the bowl of a stand mixer, cream the butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate frosting into three bowls. Color one with yellow and another with orange.
  1. Once the cookies have cooled completely, fill a piping bag fitted with a Wilton #47 or any flat opening top with white frosting.
  2. Pipe lines of frosting across the top third of the cookie, like how mummy bandages would look. Repeat on all the cookies with the white frosting.
  3. Fill another bag with orange frosting and repeat piping mummy bandages on the 2nd their of the cookie.
  4. Finally, fill one last bag with the yellow frosting and pipe mummy bandages on the remaining section of the cookie.
  5. Gently press two googly eyes on the cookie just at the bottom of the white section.

Witch’s Cauldron Cupcakes

These spooky black chocolate cupcake cauldrons topped with gooey bright green vanilla buttercream bubbling adorned with witch’s hats, broomsticks, black cats and scary signs make the perfect Halloween treat!

Witch's Cauldron Cupcakes |

With Halloween just around the corner, my friend Kathy of Tiny Kitchen Cakes and I decided to make some super scary yet incredibly cute cupcakes!

Kathy made the fondant toppers, I made the cake and frosting and together we assembled!  They were really not too difficult to make either.

Here’s what you’ll need:

Witch's Cauldron Cupcakes |

How to make Witch’s Cauldron Cupcakes:

  • Prepare the chocolate cupcakes as directed.   Add enough black food coloring to the batter to make it as dark as possible.
  • Prepare the buttercream and tint it lime green.  If you want to make some with orange swirls, reserve some white to tint orange.
  • Color most of your fondant black and shape witch’s hats, black cats, broom sticks and poles for the signs.
  • Color some of the fondant green and cut out squares for the signs and small circles for the cat eyes.
  • Color more of the fondant purple and yellow and cut out shapes to complete the witch’s hat.
  • Finally color fondant brown and make the bristles for the broom.
  • Attach all the pieces together and set out to dry overnight.
  • Make a small dollop of green frosting in the center of the cupcake.  Spread a small amount of frosting down one edge of the cupcake.
  • Cover the frosting in green sugar pearls making sure not to press them too deep into the frosting.
  • Top each cupcake with a dried fondant topper.
  • Optionally – pipe swirls of orange frosting onto the cupcakes and sprinkle with orange and black jimmies.

A few things to know…

  • The sugar pearls like to fall off these cupcakes, so make sure you have LOTS so you can pop more on when you need them.
  • Reinforce the sign poles with a toothpick inside, this will help add stability.
  • For 50 cupcakes, it took about 4 hours to make enough toppers, 3 hours to bake the cupcakes & make frosting and about 2 hours to assemble them.

Witch's Cauldron Cupcakes |

{Round Up} Halloween Desserts

This round-up of JavaCupcake Halloween desserts will help you celebrate this scary holiday with a variety of fun and spooky treats!

Halloween Desserts Round Up |

I took a trip down memory lane this morning and went through all my old Halloween related posts.  The past five years of blogging sure have created some interesting recipes and desserts!

I thought it’d be fun to put them all in once place and hopefully inspire some of my awesome readers friends to make them too!


Halloween Recipes

Ghost Cake

Candy Corn Cake

Pumpkin Cake

Graveyard Cupcakes

Pumpkin Chocolate Chip Cupcakes

Black Velvet Cupcakes + Pumpkin Decorating Tutorial

Blood Orange Candy Corn Cupcakes

Pumpkin Chocolate Snickerdoodles {Surprise Inside}

Spooktacular Cupcakes

Dark Chocolate Pumpkin Spice Cupcakes + Owl Decorating Tutorial

 Cupcakes topped with Spooky Chocolate Trees

Vampire Bite Cupcakes (not pictured)

Candy Corn Cake

Layers of yellow, orange and white cake make this Candy Corn Cake the perfect Halloween treat!

Candy Corn Cake by

No no no… this cake doesn’t actually taste like candy corn.  If it did… I probably wouldn’t eat it.  What this cake is though… is super duper cute and super simple to make!

Since I was more excited about how this cake would look than the ingredients I used to make it… I decided to use white boxed cake mix and canned frosting.  I know.   It’s unheard of for me to do this.  But to be honest, I really wasn’t in the mood to do dishes or cream butter and all that jazz.  I wanted a three layer cake that looked like candy corn!  Yes!  Sometimes… we take shortcuts.  Yes!  Sometimes… we give ourselves a break and use box cake mix!  And you know what… this cake didn’t taste bad either!

I served this cake to my family and my neighbors tonight after Trick or Treating.  Not that we needed any more sugar after the amount of candy we all consumed today… but I thought this would be a fun way to end the evening! Yum!

Candy Corn Cake by

I hope you all had a fantastic, fun and safe Halloween!



Candy Corn Cake by

Candy Corn Cake
  • 1 box of White cake mix + the ingredients needed to prepare it
  • 3 tubs prepared vanilla frosting
  • Wilton Lemon Yellow food coloring gel
  • Wilton Orange food coloring gel
  • 3 8in cake pans - greased and floured
  • Candy Corn candy - for garnish
  1. Preheat oven to temperature on the cake box. Grease and flour cake pans.
  2. Prepare the cake as directed on the box.
  3. Separate batter evenly into three bowls. Set one aside to remain white.
  4. Color the remaining two bowls of batter. One yellow and one orange.
  5. Pour batters into prepared cake pans and spread evenly and level.
  6. Bake 25-30 minutes or until a toothpick comes out clean.
  7. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely before frosting.
  1. Color about 1 cup of vanilla frosting with orange food coloring gel. Color another 1 cup with yellow food coloring gel.
  2. Place the yellow cake layer on your cake stand and frost just the top with yellow frosting.
  3. Place the orange layer on top and frost with orange frosting.
  4. Finally, place the white layer on top of the orange layer.
  5. Cover the entire cake with a crumb coating of white frosting. Place cake in the freezer for 15 minutes or until firm.
  6. Use remaining white frosting to cover the cake completely with an even layer.
  7. Use candy corn candy to rim the top of the cake as a garnish.


Happy Halloween! {Ghost & Pumpkin Cakes}

Happy Halloween! With a few simple steps, you can create two different cakes decorated as a ghost or pumpkin for your next Halloween party!

Easy Tutorial: Ghost & Pumpkin Cakes for Halloween |

Today is the spookiest day of the year!!  Are you dressing up?  My 12 year old daughter is so indecisive… she has yet to pick out a costume or even attempt to put anything together.  I told her to wear her football jersey and be a football player – but of course she can’t find it in the jungle of a bedroom.  Ahhhh teenagers.  My almost 8 month old baby boy, however, he’s going as Link from The Legend of Zelda!  Last week before the snow came, we were able to take a few pictures of him in his costume.  This one is my favorite.  Isn’t he the cutest lil thing you ever did see?

Baby Link from Legend of Zelda Costume |

Middle School – it’s not the most fun place for a pre-teen or teenager to be.  So, as a Mom I try to make Emily the “cool girl” by baking awesome stuff and bringing it to school for holidays and special occasions.  This time, I made cakes for her Halloween Dance & Party.  During the party, they were to have a cake walk and I wanted one of Emily’s friends to go home with the coolest Halloween cake ever!

I found the inspiration for this first cake from Lemon Sugar.  She made an 8in round chocolate cake topped with ghosts a few weeks ago and I fell in love.  I used the ghosts as inspiration for one of the cupcakes I taught during my Spooktacular Treats Workshop.  Since I didn’t need a huge cake, I used 6in cake pans and made smaller cakes for the cake walk.  I think it turned out pretty awesome.  I wish I could have sliced it open for you because on the inside there was white cake and orange buttercream in the the middle!

Easy Tutorial: Ghost & Pumpkin Cakes for Halloween |

I used a basic vanilla cake recipe, filled the cupcake with colored vanilla buttercream and the outside is covered in dark chocolate buttercream.

The second cake is made with the same vanilla cake but this time the cake was tinted orange and I used a bright blue tinted buttercream for the filling.  The same dark chocolate buttercream is on the outside.  The orange pumpkin and dots are buttercream tinted orange.

To make the dots, I used a small round tip on my piping bag and just squeezed them onto the outside of the cake.  Using the same round tip, I drew the pumpkin onto the top.  The stem is made out of some extra meringue from the ghosts tinted green.  Pretty darn easy if you ask me… and such a great effect!

Easy Tutorial: Ghost & Pumpkin Cakes for Halloween |

I found out later that the cakes didn’t get used during the cake walk… the teacher who put the event together said they were put aside and the adults who volunteered ate them as a “thank you” from the school for helping.  I was disappointed that none of the kids got to see it and Emily didn’t get to be the “cool girl” at the dance.  I wanted the kids fighting over it during the cake walk.  All that work wasted.  I hope the adults enjoyed the cakes.  Emily didn’t even get a chance to see them completed.  Oh well.

Today, I’ll be making one final Candy Corn Cake for Halloween.  I have 3 bags of candy corn that need to get used so I’ll be making an ombre style candy corn cake!  I can’t wait to see how it turns out!

Hope everyone has an amazing Halloween!  Bake lots of goodies for your kids and remember to stay safe while Trick or Treating!


Spooktacular Treats Workshop

Today was my first workshop here in Germany!  Although it was a small class due to some last minute cancellations, the two wonderful ladies who attended had a blast and made some super cute Halloween cupcakes!

Before they arrived, I made three dozen cupcakes, a quadruple batch of buttercream and a big bowl of meringue frosting.   Now, I had a lot of all the frostings left over… but I wanted to make sure the ladies had enough to work with!

Spooooooooooooooky Ghost

So… on to the cupcakes!  I taught them how to make three different cupcakes.  First, was the ghost cupcake.  I was inspired by the cake that Lemon Sugar made with the most adorable ghosts on top and thought they’d make the cutest cupcakes!

I showed them how to use a piping bag and large round tip to create these ghosts and then added black decorating gel for the eyes. Chasity got super creative and added a scary “ooooooooooooooooo” mouth to her ghost! (above)

Next, it was on to the Spiderweb Cupcakes.  I’ve made these in the past and they are one of the easiest cupcakes to make!  In the picture below you can see the ladies frosting their cupcakes with the spatulas… another technique they learned at the class.

Making spiderweb cupcakes

Finally, we made my favorite… the Monster Cupcakes!  As soon as I saw these little cuties on the Sweetology blog, I knew I had to make them myself and decided they’d be another great addition to this workshop.

Emily got super creative with a couple of her monster cupcakes… added lots of eyes, eye lashes and combining the colors!  But, I think my favorite came from Sue.  She made a monster with three eyes!  SOOO CUTE! I mean SPOOKY! hehe (below)

Bug-eyed Monster Cupcake!

I had about a dozen extra cupcakes, so I let the ladies decorate them anyway they wanted.  We ended up with a table full of some pretty spectacular cupcakes!

Some of the Spooktacular Treats made at today’s workshop!

Chasity, Sue & Emily with their creations!

 A big GIANT THANK YOU goes out to Sue and Chasity for coming to my first Workshop here in Germany!  I had a ton of fun preparing for this class and even more fun teaching you how to make these Spooktacular Treats!!

If you’re interested in coming to a JavaCupcake Workshop… I’ve got two more this year.  Visit my blog for all the details!

Spooktacular Treats Workshop – October 2012

Take a peek at all the pictures from today’s workshop!

Dark Chocolate Pumpkin Spice Cupcakes and an Owl Tutorial

Fun for the family, these Dark Chocolate Pumpkin Spice Cupcakes and Owl Tutorial make a sweet treat for your Fall party!

Dark Chocolate Spiced Pumpkin Owl Cupcakes by JavaCupcake

The winds are blowing, the leaves are rustling around the streets and the rain is falling from the grey skies.  Fall is upon us here in Bavaria!

And what is better for Fall than another pumpkin recipe! This cupcake is a one bowl batter that tastes just like pumpkin pie! Because I wanted to decorate these with owls, I had to top them with a chocolate frosting.  Instead of my favorite chocolate fudge frosting that calls for melted butter and baking chocolate, I used a basic chocolate buttercream which used cocoa powder.  I needed something that I could easily pipe and spread and my chocolate fudge recipe can get a bit thick.  This buttercream worked perfectly!

Dark Chocolate Spiced Pumpkin Owl Cupcakes by JavaCupcake

I know these cute owls on top have been floating around the internet, but I just had to give them a try!  Especially since I kind of have this fascination with owls.  (Our son Matthew, now 7 months old, well his baby theme is owls!) Below the recipe, you’ll find a full tutorial on how I made them!



5 from 1 reviews
Dark Chocolate Pumpkin Spice Cupcakes
Prep time
Cook time
Cupcakes that taste like pumpkin pie topped with a spicy chocolate buttercream! Nothing better!
Serves: 12-16 cupcakes
Pumpkin Spice Cupcakes
  • ½ cup unsalted butter
  • ½ cup brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • ⅓ cup milk
  • 1 cup flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp nutmeg
Dark Chocolate Cinnamon Frosting
  • ½ cup unsalted butter, room temperature
  • ½ cup Hershey's Dark Chocolate cocoa
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1lb powdered sugar, sifted
  • ½ cup heavy cream
  • pinch of salt
Pumpkin Spice Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pan with liners.
  2. In a medium bowl, melt the butter in your microwave.
  3. Whisk in the sugars, eggs, vanilla and pumpkin puree.
  4. Sift the dry ingredients onto the pumpkin mixture and whisk until just combined. It will still be lumpy at this point.
  5. Add the milk and whisk until smooth.
  6. Fill cupcake liners ¾ full. NOTE: Don't be afraid to fill these liners full! These cupcakes do better with more batter in the cups and puff up nicely!
  7. Bake 16-18 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Dark Chocolate Cinnamon Frosting
  1. Cream together the butter, cocoa, cinnamon and vanilla.
  2. One cup at a time, add the sugar and beat on high until smooth.
  3. With the mixer on low, slowly add the heavy cream until you reach your desired consistency. NOTE: If you're just going to basically frost your cupcakes, you'll want the frosting stiff enough to pipe onto your cupcakes. If you're making the owls, make it a little looser so that you can easily decorate your owls.
  4. Mix on high for 4-5 minutes or until fluffy.

Owl Cupcake Tutorial


  • 1 package OREO cookies
  • 1 box Junior Mints candy
  • 1 box Reese’s Pieces candy
  • Frosting (recipe above)
  • Spatula or knife


  1. Prepare the OREO cookies by separating one cookie layer from the cream center, leaving the center in tact.
  2. Pipe a drop of frosting onto each cream center and place a Junior Mint candy on top.  This will create the eyes for the owl.
  3. Separate out the orange Reese’s Pieces candies and set aside.
  4. Using the spatula or knife, frost cupcake creating a flat surface.  At the top of the cupcake, make two little points with the frosting for the owl ears.
  5. Place two eyes on the cupcake, making sure to leave room for the beak and not to cover the ears.
  6. Place an orange candy under and between the eyes for the beak.


Blood Orange Candy Corn Cupcakes

Inspired by the candy with the same name, these Blood Orange Candy Corn Cupcakes would make a delicious Halloween treat!

Blood Orange Candy Corn Cupcakes |

You may have read about the Graveyard cupcakes I made for the Fall Festival at my husband’s work.  Well, I also wanted to make candy corn cupcakes.  The first batch I made I knew I screwed up.  I told myself… hey, there’s citrus in these cupcakes, CHANGE THE RATIO OF BAKING POWDER.  Did I listen to myself?  No.  I also didn’t listen to myself when I KNEW I had over mixed the cupcakes when adding the food coloring.  BAD BAKER!

Are you wondering how my errors screwed up my cupcakes?  Well, to begin with they sunk in the middle.  They also overflowed the edges AND their texture was too light and crumbly for my taste.  Not a good combo for a cupcake.

Blood Orange Candy Corn Cupcakes |

So this morning I decided to have a second try at them and fixed my errors.  I omitted the baking soda and added more baking powder (this helps combat the acidity of the citrus) and I also added the coloring BEFORE I mixed in the flour.  This allowed me to fold in the flour just until combined, making the perfect cupcake consistency!

These cupcakes are “Blood Orange” Candy Corn cupcakes because I’m using flavored candy corns.  My best friend sent them to me…. Blood Orange Candy Corns.  Unfortunately, my store didnt’ have any blood oranges, so I used a naval orange.  :)   I’d suggest using an actual blood orange if you can!

Blood Orange Candy Corn Cupcakes
Prep time
Cook time
Serves: 18 cupcakes
Blood Orange Candy Corn Cupcakes
  • zest of ½ a large Blood orange (I used a Naval orange - read above)
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 eggs
  • 1 tsp orange extract
  • juice of ½ a large Blood orange (I used a Naval orange - read above)
  • 2 cups cake flour
  • (to make cake flour, measure AP flour, remove 4 tbsp and add 4tbsp corn starch. sift together 2-3 times)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup sour cream
  • ½ cup milk
  • Yellow Gel food coloring
Orange Buttercream
  • Orange Buttercream
  • 12 tbsp unsalted butter, room temperature
  • 1.5 lbs (about 6-7 cups) powdered sugar, sifted
  • ¼-1/2 cup heavy cream
  • 3-4 tbsp fresh sqeezed orange juice, strained
  • 1 tsp orange extract
  • ¼ tsp salt
  • Orange Food Gel food coloring
  • Blood Orange Candy Corns - for garnish
Blood Orange Candy Corn Cupcakes
  1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
  2. In a medium bowl, combine the orange zest and sugar. Press the back of a spatula into the sugar and zest, releasing the oils from the zest into the sugar. Keep doing this until sugar becomes fluffy and fragrant.
  3. Sift together the cake flour, baking powder and salt in a medium bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and orange sugar.
  5. Add the eggs one at a time, scrape the sides of the bowl and beat on high for 2 minutes.
  6. Mix in the sour cream, orange extract and orange juice.
  7. Add the food coloring and mix until there are no streaks of white batter left.
  8. Fold in the flour in three parts, alternating with the milk. Mix ONLY UNTIL JUST COMBINED. Do not over mix!
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
Orange Buttercream
  1. Cream the butter.
  2. One cup at a time, add the powdered sugar and beat until smooth. Between each of addition, add the orange juice and extract.
  3. Once all the sugar has been added, add the heavy cream until you get your desired consistency.
  4. Add the salt and mix until combined. Remember to scrape the sides of the bowl.
  5. Remove ⅓ of the white frosting.
  6. Add orange gel food coloring to remaining ⅔ of the frosting and mix until no more white streaks are left.
  1. Pipe a large swirl of orange frosting on top of the cupcake.
  2. Place a small dollop of white frosting in the center of the orange frosting.
  3. Garnish with a Blood Orange Candy Corn.