When you think of Thanksgiving desserts, your mind probably jumps straight to pie, right? Pumpkin, apple, pecan… the classics are classics for a reason. But what if you could add something to the table that’s not only delicious but also incredibly charming and fun? That’s where these Adorable Turkey Cupcakes come in. They are truly one of the most Fun & Unique Thanksgiving Desserts you can make, and they’re guaranteed to bring a smile to everyone’s face.
This recipe transforms a simple, moist pumpkin cupcake into a festive little masterpiece. It’s the perfect project for a chilly November afternoon and one of the best Cute Thanksgiving Treats to get the kids involved in the holiday prep. Don’t be intimidated by the decorating; it’s more like a fun arts and crafts session than a complicated baking challenge. Let’s get started on these delightful Thanksgiving Desserts For Kids!
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Why You’ll Love This Recipe
Honestly, what’s not to love? These turkey cupcakes are the total package. They taste like pure autumn comfort, with a rich pumpkin spice flavor and a creamy chocolate buttercream that’s just heavenly. They are a welcome change from the endless sea of pies and offer something new for your guests to try.
But the real magic is in their appearance. These little guys are conversation starters! They add a huge dose of personality to your dessert spread and are perfect for a potluck or school party. Plus, the decorating process is incredibly fun and forgiving. It’s a fantastic way to make memories with your family, and watching the kids’ faces light up as they build their own turkey is priceless. You’ll have as much fun making them as you will eating them!
Ingredients
Here’s what you’ll need to gather to bring these adorable turkeys to life. The recipe is broken down into three parts: the cupcakes, the buttercream, and all the fun bits for decorating.
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup pure pumpkin purée
For the Chocolate Buttercream:
- 3 cups confectioners’ sugar
- 1/2 cup Dutch process cocoa powder
- 2 sticks (1 cup) unsalted butter, at room temperature
- Pinch fine salt
- 2 teaspoons pure vanilla extract
- 2 to 3 tablespoons heavy cream
For Decorating:
- 1/2 cup confectioners’ sugar
- 1 to 2 tablespoons lemon juice
- 84 candy-coated orange, yellow and brown peanut butter candies (like Reese’s Pieces)
- 12 flower-shaped ginger cookies (like Anna’s Ginger Thins)
- 12 glazed donut holes
- 24 candy eyeballs
- 12 pieces candy corn
- 4 red round or heart-shaped sugared jelly candies
- 12 peanut-shaped peanut butter cookies (like Nutter Butter)
Step-By-Step Instructions
Ready to bake? Let’s walk through this process step by step. It’s easier than it looks, I promise!
Step 1: Make The Pumpkin Cupcake Batter
First things first, preheat your oven to 350°F and line a standard muffin tin with paper liners. In a medium bowl, stir together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt. In a separate large bowl, whisk the granulated sugar, brown sugar, and eggs until the mixture is smooth and light in color. Then, whisk in the vegetable oil until it’s combined, followed by the pumpkin purée until everything is completely smooth. Finally, add the dry ingredients to the wet ingredients and gently fold them together until the batter is just smooth. Be careful not to overmix!
Step 2: Bake The Cupcakes
Now, divide your lovely batter evenly among the 12 muffin cups. They should be about two-thirds full. Pop them into the preheated oven and bake for 20 to 25 minutes. You’ll know they’re ready when a toothpick or cake tester inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Patience is key here; you can’t frost warm cupcakes!
Step 3: Whip Up The Chocolate Buttercream
While the cupcakes are cooling, let’s make the frosting. Sift the confectioners’ sugar and cocoa powder together onto a piece of parchment paper. This little step prevents lumps and makes for a super smooth buttercream. In a stand mixer with the paddle attachment, beat the room-temperature butter and salt until it’s light and fluffy, which should take about a minute. Add the sugar and cocoa mixture and beat on low speed until it’s just combined. Then, add the vanilla and 1 tablespoon of heavy cream. Crank the speed up to medium-high and beat for 2 to 3 minutes until it’s light and airy. If it seems too stiff, add a little more cream, one teaspoon at a time, until you get a nice, spreadable consistency.
Step 4: Frost The Cupcakes
Once the cupcakes are completely cool, it’s time to frost. Generously spread the chocolate buttercream over each cupcake. Use a small offset spatula or the back of a spoon to create a smooth, flat surface. This will be the base for our turkeys.
Step 5: Prepare The Decorations
This is where the real fun begins! Let’s get our turkey parts ready. First, make the ‘glue’ by whisking the confectioners’ sugar and one tablespoon of lemon juice in a small bowl until smooth. If it’s too thick, add a bit more juice until it’s the consistency of craft glue. Next, create the turkey tails. Use a tiny dab of your sugar glue to attach 7 peanut butter candies to each ginger cookie in a fan shape to look like feathers. Lay them flat to set for about 15 minutes.
Step 6: Assemble The Turkeys
To make the turkey heads, cut a small slice from the side of each donut hole so they can sit flat on the cupcakes. Use your sugar glue to attach two candy eyeballs to each head. Cut the yellow tip off each piece of candy corn and discard it. Carefully cut a small slit below the eyes and insert the candy corn to create a beak. For the wattle, cut each of the 4 red jelly candies into three small half-moon shapes and glue one next to each beak. For the wings, lay the peanut butter cookies horizontally and cut each side at an angle to make two wing shapes. You’ll have a small triangular piece left over from the middle—that’s your baker’s treat!
Step 7: Put It All Together
Now for the final assembly! Gently press a cookie tail into the back of each frosted cupcake at a slight angle. Place a donut hole head on top, just in front of the tail. Finally, stick a wing on each side of the cupcake. And there you have it—a flock of the cutest turkey cupcakes you’ve ever seen! These are truly Unique Thanksgiving Desserts that everyone will adore.
How To Store Leftovers
If you somehow have any of these little guys left over, storing them is simple. Place the cupcakes in an airtight container large enough so the decorations don’t get squished. They can be stored at room temperature for up to 2 days. If you need to keep them longer, you can refrigerate them for up to 4 days. Just be aware that refrigeration might dry them out a tiny bit. Let them sit at room temperature for about 30 minutes before serving to soften the buttercream.
Conclusion
This Thanksgiving, why not start a new tradition? These Adorable Turkey Cupcakes are more than just a sweet treat; they’re an experience. From the warm, spiced pumpkin cake to the fun, creative decorating process, they offer a wonderful way to bring a little extra joy and personality to your holiday celebration. As one of the most Fun & Unique Thanksgiving Desserts, they are sure to be a hit with both kids and adults. So go ahead, give the pies a little competition this year—you might just find a new family favorite.
FAQ
Can I Make These Cupcakes Ahead Of Time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. The buttercream can also be made ahead and kept in the fridge for up to a week. Just let it come to room temperature and give it a good whip before frosting. I recommend decorating the cupcakes the day you plan to serve them for the best results.
What If I Can’t Find All The Decoration Candies?
No problem at all! Feel free to get creative. You can use different cookies for the tail feathers, like thin chocolate wafers. For the beak and wattle, you could use small pieces of dried fruit or even colored frosting. The goal is to have fun with these Cute Thanksgiving Treats, so use what you can find!
Are These Cupcakes Freezer-Friendly?
Yes, the unfrosted pumpkin cupcakes freeze beautifully. Once they’re completely cool, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Just thaw them at room temperature before frosting and decorating.
