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Fun Thanksgiving Turkey Cupcakes
These adorable turkey cupcakes are a joyful and simple dessert, perfect for adding a touch of whimsy to your Thanksgiving table. Moist pumpkin spice cake topped with rich chocolate buttercream and playful candy decorations make them a family-friendly favorite.
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 1h 30m🔥 Cook: 25 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
- spatula
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners.
2
In a medium sized bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
pumpkin pie spice1 teaspoonbaking powder1 teaspoon
3
In a separate, larger bowl, whisk granulated sugar, brown sugar, and eggs until smooth and pale. Slowly whisk in vegetable oil until combined. Add pumpkin purée and whisk until smooth.
large eggs2
4
Gently fold the dry ingredients into the wet ingredients using a spatula until just smooth. Do not overmix. Divide batter evenly among the 12 muffin cups (about two thirds full). Bake for 20 to ⏱️ 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for ⏱️ 5 minutes, then transfer to a wire rack to cool completely.
5
Sift confectioners' sugar and cocoa powder together onto parchment paper. In a stand mixer with a paddle attachment, beat room temperature butter and a pinch of salt until light and creamy (about ⏱️ 1 minute). Scrape down bowl sides. Add sifted sugar/cocoa mixture and beat on low until just combined. Add vanilla extract and 1 tablespoon heavy cream. Beat on medium-high for 2 to ⏱️ 3 minutes until light and fluffy. Add more cream if needed for spreadable consistency.
confectioners' sugar3 cups
6
Once cupcakes are completely cool, generously spread chocolate buttercream over each. Use a small offset spatula or spoon to make tops as smooth and flat as possible.
7
In a small bowl, whisk 1/2 cup confectioners' sugar and 1 tablespoon lemon juice to a thick glue consistency (add more lemon juice drop by drop if needed). Use this sugar glue to attach seven peanut butter candies to each ginger cookie, resembling turkey tail feathers (e.g., a row of five, then two below). Lay tails flat on a plate or parchment paper to set for about ⏱️ 15 minutes.
confectioners' sugar3 cups
8
For heads, cut a small, thin slice from one side of a glazed donut hole to create a flat base. Using sugar glue, attach two candy eyeballs to each donut hole head. Cut off the yellow end of a candy corn piece. Carefully cut a small slit below the eyes on the donut hole and gently push the candy corn in for a beak. Cut red jelly candies into three small half-moon shapes. Glue one red piece to the side of each candy corn beak for a wattle. For wings, take a peanut shaped cookie, place horizontally, and cut each side on an angle to create two wing shapes.
9
Gently press a finished tail feather cookie into the back of each frosted cupcake at a slight angle. Place a donut hole head on top of the frosting in front of the tail. Finally, press a cookie wing into each side of the frosting.
Nutrition Facts
calories
380 calories
fat Content
20g fat
serving Size
1 cupcake
fiber Content
2g fiber
sugar Content
35g sugar
sodium Content
220mg sodium
protein Content
5g protein
carbohydrate Content
50g carbs
saturated Fat Content
12g saturated fat
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