How to Make It
Preheat oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.
In the bowl of a stand mixer, combine flour, sugar, baking powder, salt, and baking soda. Once well combined, scatter butter across surface and mix on low speed until butter is fully incorporated into dry ingredients.
Meanwhile, whisk together buttermilk, oil, yolks, egg, and vanilla in a separate bowl. Add half of the liquid ingredients to the dry, and mix on low for 2 minutes. Scrape down sides of the bowl and add remaining liquid ingredients, mixing on low for another 2 minutes.
Fill cupcake liners three-quarters full with batter and bake until tops are golden brown and a toothpick inserted in the center of the middle cupcakes comes out clean, 16 to 18 minutes. Allow to cool completely.
Fit a piping bag with either a #44 or #45 basketweave piping tip. Fill bag with canned frosting. Pipe a line horizontally just above the center of each cupcake. Place two candy eyeballs on the line to make the eyes of the mummy. Use the piping bag to pipe overlapping strips of frosting across the entire surface of each cupcake, avoiding covering the eyes of the mummy.