Turkey Cupcakes

These adorable Thanksgiving turkey cupcakes are fun treats packed with chocolate flavor and make an amazing sweet party snack.

An easy twist on your favorite chocolate cupcakes to turn them into cute little turkeys for your Thanksgiving party.

If you have kids it will be a fun project for the whole family, and it takes around 45 minutes from start to finish to make these cute turkey cupcakes.

So if you want to try something new this Thanksgiving season, let’s make some adorable cupcakes that look exactly like turkeys, but are edible (and maybe even too cute to eat without feeling a bit guilty!).

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Why This Recipe Works

• Creative recipe – you can make your turkeys the way you want! I have many ideas for you but whatever you feel like works and it is the beauty of it.
• Foolproof. If you don’t want to, you don’t even have to bake or make anything, you can grab pre-made chocolate cupcakes and a tub of frosting and focus completely on decoration!
• These cupcakes are loaded with chocolate and candy. It will be a favorite recipe for someone with a sweet tooth.
• So much fun to make these turkey cupcakes with kids!

Ingredients Notes

This recipe makes the cake batter from scratch and I usually make classic vanilla cupcakes for our Thanksgiving table.

Don’t worry though, all of the ingredients are affordable and available at any local grocery store.

Chocolate Cupcakes

• Granulated sugar
• Unsalted butter softened at room temperature.
• Milk, whole milk works the best. 
• Oil. Any flavorless vegetable oil, ex., Canola oil.
• Eggs. Butter, milk, and eggs make sure the batter is well combined and uniform, and the baked cupcakes are moist, bouncy, and delicious. All of these ingredients should be at room temp. 
• Vanilla extract for added flavor. 
• All-purpose flour is my go-to flour for anything I make. I mix it with some baking powder to imitate self-raising flour, which you can use instead, of course. 
• Cocoa powder – the classic version of these cupcakes for the Thanksgiving dessert table is chocolate-flavored. Of course, you can make them vanilla or add any other flavoring you like. Dutch-processed cocoa powder is the best for baking and adding rich chocolate flavor.
• Baking powder helps the cupcakes rise while baking. Skip if you’re using self-raising flour.
• Salt balances the sweetness but won’t be noticeable at all. 

No time? Use either box mix to quickly bake the cupcakes or simply buy a box of pre-made cupcakes.

Chocolate Frosting

• Unsalted butter softened
• Confectioner’s sugar
• Cocoa powder

Decoration

• Red food coloring or red frosting in a little tube. You can also use cookie icing in bottles of different colors to decorate.
• Candy corn pieces – must-have for turkey’s tails and beaks.
• Candy eyeballs (You probably have some leftover Halloween candy!)
• Chocolate jimmies sprinkles – classic rod-shaped sprinkles that add great texture to our cute idea.

You’ll Also Need

• 2 standard cupcake pans with paper cupcake liners
• Stand mixer
• Piping bag
• Optional, ice cream scoop to load each muffin cup easier.

How To Make Turkey Cupcakes

Making your own turkey cupcakes is easy peasy – we bake cupcakes, top them generously with some chocolate frosting, and make the cutest turkeys on top of each frosted cupcake.

This turkey cupcake recipe is 100% beginner and family-friendly.

Make Chocolate Cupcake Batter

1.  Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. Set aside. 
2. Combine the sugar and butter in a large mixing bowl or in the bowl of a stand mixer. Cream together on medium speed until smooth. 
3. Add in the milk, oil, eggs, and vanilla. Mix until combined – it will be slightly lumpy.
4. Stir in the remaining dry ingredients – flour, cocoa powder, baking powder, and salt – starting on low speed until combined and then increase to medium speed for another minute.  Scrape down the sides and mix again.

Bake Cupcakes

1. Using a small ice cream scoop or a ¼ cup measuring cup, divide the batter evenly into the lined cupcake pan.  
2. Bake for 14-16 minutes or until the center springs back when gently pressed or a toothpick inserted comes out clean.  
3. Allow to cool completely before decorating. This is crucial, otherwise, the frosting and decorations will melt down and it will be an ugly turkey!

Frost Cupcakes With Chocolate Buttercream

1. Combine the confectioner’s sugar, cocoa powder, and butter in the bowl of a stand mixer – mixing on low until combined and then increasing the speed to medium and mixing for an additional minute until the frosting is smooth and fluffy looking. 
2. If the frosting appears dry, add a splash of water or milk – just until the frosting comes together.  
3. Portion out ¼ of a cup of frosting and tint with some red food coloring.  Transfer this burgundy frosting to a piping bag and set aside.  
4. Transfer the remaining chocolate frosting to a piping bag fitted with a large round tip.  Set aside until ready to assemble. 
5. If you place the piping bag in a mug it will be easier to fill it up.

Decorate Your Festive Cupcakes

1.  Pipe a large swirl of frosting on top of each cupcake. Make sure it is a thick layer of frosting.
2. Add the sprinkles to a small bowl. Dip the frosting into the chocolate jimmies sprinkles.

• Turkey feathers – Insert the pointed end of six candy corn pieces along the top edge of each cupcake, securing them in the frosting. Candy corns are just the best candies for the job! Brown M&Ms can also be handy to make the wings on both sides of each cupcake.
• Turkey’s head – Pipe a small inverted teardrop shape on each cupcake to create the head of the turkey. 
• Eyes – Place two candy eyes on each turkey head toward the top. 
• Turkey’s beak – Insert another candy corn so that the tip is pointing up to create the nose.  
• Snood – Pipe a small dollop of burgundy frosting along the side of the nose to create the snood of the turkey.

Storage

Frosted and decorated cupcakes can sit out if properly covered with some plastic wrap for 1-2 days on the counter, waiting for the big Turkey Day. However, it is better to store them in the fridge to keep the candies and frosting from melting.

Cupcakes can be stored in an airtight container in the fridge for up to 3 days. 

Freezing is not recommended once decorated. You can freeze the baked, unfrosted cupcakes in an airtight container for up to 3 months. 

Substitutions & Variations

• The best shortcut to make easy turkey cupcakes is to use a chocolate cake mix and store-bought frosting! Then you just mix the boxed cake mix following the package directions, bake and decorate the cupcakes, and that’s it.
• You can use some gummy worms to decorate each turkey face, by placing one gummy worm on every turkey! Red gummy worms cut in half can make the snood too.
• Espresso powder is a little secret batter ingredient that helps enhance the chocolate flavor.

Turkey Head & Body Decoration Ideas

• Nutter Butters make a great turkey head!
• Double-stuffed Oreo cookies can make a turkey’s face or body on top of the cupcake and you can even place it vertically to imitate the round body and stick the candy corn in the cream to make the fanned tail. Another luxe head option is chocolate balls, Lindt has really nice ones or Whoppers. Mini Reese’s cup or a Kiss candy can make a good turkey face.
• Kitkat, pretzels, Reese’s pieces, and M&Ms can imitate the tail feathers of the turkey.
• Red M&Ms, red licorice, red Swedish fish candy, and Strawberry Twizzlers also make a cool snood!
• An easier way to decorate each cupcake is to simply color more frosting and pipe every element of the turkey’s body or head – wavy tail feathers, body, and snood. And then place candy eyes. It saves you money on buying all the decorations.

Expert Tips To Make The Best Turkey Cupcakes

• No time for making? Simply buy some regular cupcakes without frosting or any decoration and turn them into turkey cupcakes!
• Offset spatula or regular butter knife are the best tools to easily spread the frosting.
• Many recipes add milk, yogurt or sour cream to the butter to make extra moist and rich cupcakes.
• Bake one tray at a time and keep the remaining batter in the fridge.

If you love this cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

Pumpkin Spice Cupcakes

If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!

Check out this recipe

Apple Cider Cupcakes

Apple Cider Cupcakes include all the warm fall flavors with apple cider buttercream, vanilla, and caramel topping.

Check out this recipe

Biscoff Cupcakes

Biscoff Cupcakes are made with a Biscoff cookie spread and a fluffy, soft cake that is light and airy, then topped with cookie butter buttercream frosting.

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Cannoli Cupcakes

Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they’re decorated with mini chocolate chips and mini cannolis. They’re sure to be a hit with your family and friends!

Check out this recipe

Caramel Cupcakes with Caramel Buttercream Frosting

Are you a caramel lover? If so, these caramel cupcakes are for you! The cupcakes are topped with a delicious caramel frosting, making them the perfect treat for any occasion.

Check out this recipe

More Thanksgiving Desserts

Caramel Pecan Pie

Pumpkin Pie Ice Cream

Lace Cookies

Caramel Truffles

Rate this Recipe

Turkey Cupcakes

Course Dessert

Servings: 15 servings

Turkey Cupcakes are a fun and adorable dessert to serve at your Thanksgiving celebrations. Easy to make, they are a great alternative to pie.

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Prep Time 30 minutes mins

Cook Time 16 minutes mins

Total Time 46 minutes mins

Ingredients

  

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Cupcakes

• ¾ cup granulated sugar
• ½ cup butter softened – unsalted
• ¾ cup milk
• ½ cup oil
• 2 eggs
• 1 tsp vanilla
• 1 ¼ cups all-purpose flour
• ½ cup cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt

Frosting

• 1 cup butter softened – unsalted
• 3 cups confectioner’s sugar
• 1 cup cocoa powder
• red food coloring

Decorate

• ½ cup candy corn pieces
• 2 tbsp candy eyeballs
• ½ cup chocolate jimmies sprinkles

Instructions

Cupcakes

• Preheat the oven to 350 degrees.
• Line 2 standard cupcake pans with paper liners. Set aside.
• Combine the sugar and butter in a large mixing bowl or in the bowl of a stand mixer. Cream together on medium speed until smooth.
• Add in the milk, oil, eggs, and vanilla. Mix until combined – it will be slightly lumpy.
• Stir in the remaining dry ingredients – flour, cocoa powder, baking powder, and salt – starting on low speed until combined and then increase to medium speed for another minute. Scrape down the sides and mix again.
• Using a small ice cream scoop or a ¼ cup measuring cup, divide the batter evenly into the lined cupcake pan.
• Bake for 14-16 minutes or until the center springs back when gently pressed.
• Allow to cool completely before decorating.

Frosting

• Combine the confectioner’s sugar, cocoa powder, and butter in the bowl of a stand mixer – mixing on low until combined and then increasing the speed to medium and mixing for an additional minute until the frosting is smooth and fluffy looking. If the frosting appears dry, add a splash of water or milk – just until the frosting comes together.
• Portion out ¼ of a cup of frosting and tint with some red food coloring. Transfer this burgundy frosting to a piping bag and set aside.
• Transfer the remaining chocolate frosting to a piping bag fitted with a large round tip. Set aside until ready to assemble.

Decorate

• Pipe a large swirl of frosting on top of each cupcake.
• Dip the frosting into the chocolate jimmies sprinkles.
• Insert the pointed end of six candy corn pieces along the top edge of each cupcake, securing them in the frosting.
• Pipe a small inverted teardrop shape on each cupcake to create the head of the turkey.
• Place two eyeball candies on each head toward the top.
• Insert another candy corn so that the tip is pointing up to create the nose.
• Pipe a small dollop of burgundy frosting along the side of the nose to create the snood of the turkey.

Notes

Storage:

Cupcakes can be stored in an airtight container in the fridge for up to 3 days.

Freezing is not recommended once decorated.

You can freeze the baked, unfrosted cupcakes in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 51g | Protein: 4g | Fat: 28g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 285mg | Potassium: 44mg | Fiber: 3g | Sugar: 35g | Calcium: 44mg | Iron: 1mg | Net Carbohydrates: 18g

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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