These festive turkey cupcakes are a cute and creative dessert idea for Thanksgiving. Whether you’re planning a holiday gathering or looking for a fun baking activity with kids, these cupcakes are a cheerful addition to any dessert spread.
They start with soft, chocolate cupcakes and are topped with rich chocolate frosting and colorful candies arranged to look like little turkeys. Perfect for Thanksgiving parties, bake sales, or just as a fun edible craft!
For more Thanksgiving-inspired cupcake ideas, check out our cinnamon cupcakes or RumChata cupcakes.
Cupcake Ingredients
- Unsalted butter – softened
- Granulated sugar
- Neutral oil (like vegetable or canola)
- Eggs
- Vanilla extract
- Milk
- All-purpose flour
- Baking powder
- Salt
- Unsweetened cocoa powder
Frosting + Decoration Ingredients
- Unsalted butter – softened
- Powdered sugar
- Cocoa powder
- Red food coloring
- Candy corn
- Candy eyes
- Chocolate sprinkles
See recipe card for quantities.
Substitutions & Variations
- Try other cupcake flavors – While chocolate fits the turkey theme, feel free to use vanilla, spice, or any flavor you love.
- Use a cake mix – Save time by using a boxed cake mix for the base and follow the decorating steps as written.
Instructions
Bake up this turkey cupcake recipe with these easy directions and process photos.
Step one: Preheat your oven to 350°F and line a cupcake pan with paper liners.
Step two: In a mixing bowl, beat the butter and sugar together on medium-low for 2–3 minutes until smooth.
Step three: Add eggs, vanilla, and milk. Mix until fully combined. (It may look a bit lumpy.)
Step four: Add flour, baking powder, salt, and cocoa powder. Mix on low until a smooth batter forms.
Step five: Divide the batter into the liners, filling each about ⅔ full. Bake for 15 minutes, or until centers are set.
Step six: To make the frosting, beat butter, powdered sugar, and cocoa powder on low until incorporated. Increase to medium speed and beat for 2–3 minutes until fluffy. Set aside ¼ cup and tint it red.
Step seven: Transfer both frostings to piping bags. Use a large round tip for the chocolate frosting. Pipe a big swirl onto each cooled cupcake and dip into chocolate sprinkles.
Step eight: Arrange six candy corn pieces at the top of each cupcake for tail feathers. Pipe a small tear drop of chocolate frosting in the center for the face.
Step nine: Add candy eyes, insert a candy corn (tip up) as the beak, and finish with a red frosting dot for the wattle.
Hint: Be sure cupcakes are fully cooled before decorating to prevent frosting from melting.
Recipe Tips for Success
- Frosting texture – You want a thick, pipeable consistency. Add powdered sugar to thicken or a splash of milk to thin if needed.
- Don’t overbake – Check with a toothpick; it should come out clean when inserted in the center.
- Decorating tip – Place your candy pieces while the frosting is still soft so they stick well.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 3–5 days. For freezing, it's best to freeze the cupcakes without decorations. Decorate after thawing for best results.
Turkey Cupcakes
Equipment
- Cupcake Liners
- Cupcake Tin
- Mixing bowl
- Hand or Stand Mixer
- Measuring cups + spoons
- Piping Bag
- `Large Round Piping Tip
Ingredients
for cupcakes
- ½ cup Butter softened + unsalted
- ¾ cup Sugar
- ½ cup oil
- 2 Eggs
- 1 teaspoon Vanilla
- ¾ cup Milk
- 1 ¼ cup Flour
- ½ teaspoon Baking powder
- ½ tsp Salt
- ½ cup Cocoa Powder
for frosting + decorations
- 1 cup Butter softened + unsalted
- 3 cup Powdered sugar
- 1 cup Cocoa powder
- Red food coloring
- ½ cup Candy corn
- 2 tablespoon Candy eyeballs
- ½ cup Chocolate sprinkles
Instructions
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- In a mixing bowl, beat the butter and sugar together on medium-low for 2–3 minutes until smooth.
- Add eggs, vanilla, and milk. Mix until fully combined. (It may look a bit lumpy.)
- Add flour, baking powder, salt, and cocoa powder. Mix on low until a smooth batter forms.
- Divide the batter into the liners, filling each about ⅔ full. Bake for 15 minutes, or until centers are set.
- To make the frosting, beat butter, powdered sugar, and cocoa powder on low until incorporated. Increase to medium speed and beat for 2–3 minutes until fluffy. Set aside ¼ cup and tint it red.
- Transfer both frostings to piping bags. Use a large round tip for the chocolate frosting. Pipe a big swirl onto each cooled cupcake and dip into chocolate sprinkles.
- Arrange six candy corn pieces at the top of each cupcake for tail feathers. Pipe a small tear drop of chocolate frosting in the center for the face.
- Add candy eyes, insert a candy corn (tip up) as the beak, and finish with a red frosting dot for the wattle.
Notes
- Preheat your oven to 350°F and line a cupcake pan with paper liners.e cupcakes are fully cooled before decorating to prevent frosting from melting.
Leave a Reply