Turkeys and pumpkins are the mascots of the season. With fall flavors and fall ornaments, cupcakes are the winning little stars of my party table.
No matter if it’s a little candy turkey sticking out of a cupcake or some frosting leaves with rusty hues, or little orange pumpkins or little brown nuts, they’re just one sweet season’s bite.
Today, I am sharing with you my favorite recipes and cupcake decorations.
The 10 Best cute thanksgiving cupcakes
1. Turkey Cupcakes
For a new holiday treat, let’s mix a Turkey made of candies and sweet chocolate. Here’s my recipe for some delectably seasonal cupcakes.
Ingredients
- 1 box of chocolate cake mix (plus ingredients required, e.g., eggs, oil, water)
- 1 can of chocolate frosting
- Malted milk balls (like Whoppers) for the turkey body
- Candy eyes
- Mini Reese’s Peanut Butter Cups
- Candy corn
- Red and orange fondant OR icing for decorating (beak and wattle)
- Cupcake liners
Instructions
1. Bake the cupcakes according to the back of the box of chocolate cake mix and let them cool completely.
2. Cover each cupcake with a generous layer of chocolate frosting to make an even surface.
3. Put the malted milk ball for the turkey’s head on each frosted cupcake.
4. Attach the candy eyes using more frosting as glue.
4. Use candy eyes and affix to the malted milk ball using frosting as glue.
5. Cut mini Reese’s Peanut Butter Cups in half and put one piece on top of the malted milk ball, angled toward one another to make turkey feathers. Attach some candy corn pieces behind the Reese’s Peanut Butter Cups to make them look feathery.
6. Make the turkey’s beak and wattle from small bits of fondant or icing and attach them to the malted milk ball with a small spot of frosting.
2. Pumpkin Spice Cupcakes
It’s autumn, my favorite baking season for cupcakes. I just love to pull out my warm spices like cinnamon, nutmeg and cloves and spike a batch of cupcakes with them.
My favorite is a spiced pumpkin cupcake, combined with a vanilla-mascarpone frosting. The rich, warm smell it creates fills my kitchen, letting me know the season has arrived.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
1/2 cup buttermilk
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla and mix on medium until well combined.
4. Fold in the pumpkin purée until combined, then add the dry ingredients and buttermilk alternately to the batter, starting and ending with the dry.
5. Distribute the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
6. Leave the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
3. Pilgrim Hat Cupcakes
When I am thinking about chocolate desserts I love to make for the holidays,this is one. With chocolate cookies forming the hats, and mini peanut butter cups on top, a swirl of orange frosting adds the finish and a pop of color to these little tastebud treats.
Ingredients
Chocolate cupcakes (homemade or store-bought)
Chocolate frosting
Fudge-striped shortbread cookies
Peanut butter cups
Yellow or orange icing (decorating gel or icing tube)
Optional: Sprinkles for decoration
Instructions
1. Spread a generous layer of chocolate frosting on top of each cupcake.
2. Finally, place a fudge-striped shortbread cookie , striped side down, on top of the frosting to create the brim of him.
3. Place a small amount of chocolate frosting in the centre of the cookie and then top it with a peanut butter cup, facing up, so that it will serve as the hat’s top.
4. Pipe a band around the bottom of each hat with yellow or orange icing to create a buckle.
5. Sprinkles for garnish (optional): either on the frosting itself or around the base of the hat.
4. Cornucopia Cupcakes
Sometimes I picture a runaway bakery fantasy that’s rich and rustic, and that’s what these cupcakes are. Nothing about them is dull or everyday.
Creamy vanilla frosting, colored candies are just the start!
Ingredients
1 box of vanilla cupcake mix (or your favorite cupcake recipe)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 can of vanilla frosting
Mini sugar cones
Assorted Thanksgiving-themed colored candies (e.g., Reese’s Pieces, mini M&Ms)
Green food coloring
Instructions
1. Heat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Make one box of brownie mix as directed on the box with water, vegetable oil and eggs and spoon batter into cupcake liners about two-thirds full.
3. Bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean. Let the cupcakes cool completely on a cooling rack.
4. Dye the vanilla glaze green to your desired shade of grass, then ice a thin layer on each of the cooled cupcakes.
5. Trim the pointy ends off the mini sugar cones to create little cornucopias, and attach them to the top of the cupcakes by placing a dab of frosting under the ‘ears’.
6. Stuff each cornucopia cone with the multicolored candies, slightly arrange some to ‘spill out’ for Thanksgiving presentation.
5. Cranberry Orange Cupcakes
I love the flavor combination of the sweet orange and tart cranberries. The orange juice and zest tie the whole thing together.
I love freshly squeezed orange juice and orange zest. The cranberries add such a nice touch, as they are tart and plump.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup freshly squeezed orange juice
- Zest of 1 large orange
- 1 cup fresh or frozen cranberries, chopped
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In another bowl, whisk the flour, baking powder, baking soda and salt.
3. In a large bowl, beat together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
4. Stir in the dry ingredients, alternating with the sour cream and orange juice , until just combined. Fold in the zest and the cranberries.
5. Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Apple Pie Cupcakes
If you ask people what makes the perfect dessert, my apple pie cupcakes always win the vote. Deliciously cinnamon, nutmeg and vanilla spiced-cupcakes wrapped in light cupcake form.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups peeled, diced apples (Granny Smith or your choice)
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake tin using paper liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Meanwhile, in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla.
4. Slowly stir in the dry ingredients alternately with the sour cream until just combined.
5. Toss the diced apples in a small bowl with the cinnamon and lemon juice, then fold into the batter.
6. Dividing it equally among the liners, bake 18 to 22 minutes or until a toothpick inserted in the centre comes out clean. Dress with icing of your choice. Allow to cool completely before serving.
7. Acorn Cupcakes
Acorn cupcakes create a unique seasonal treat that is hearty enough to feel special. Acorn flour has a lovely earthy flavor when combined with vanilla extract and a hint of cinnamon.
I like to add chopped nuts and a bit of maple syrup as well.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup mini chocolate chips
Mini ice cream cones (for the acorn tops)
Milk chocolate candy melts
Chocolate sprinkles
Mini pretzels (for acorn stems)
Instructions
1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. And in a bowl, whisk the flour, baking powder, baking soda, and salt.
3. Beat butter and sugar in another bowl until light and fluffy; beat in eggs one at a time, beating well after each addition, followed by the vanilla.
4. Fold into the buttermilk-wet mixture at intervals, alternating with the dry mix, then stir in the mini chocolate chips and fill the cupcake liners about two thirds full. Bake for 18-20 minutes.
5. Melt the chocolate candy melts according to package instructions. Dip the bottom round end of the mini ice cream cones into the melted chocolate, and then into chocolate sprinkles for the acorn tops. Add the acorn top to the ice cream cone with some melted chocolate as the acorn stem. Then, add a small piece of pretzel as the acorn stem with more melted chocolate.
6. These adorable Acorn Cupcakes are the perfect treats for Thanksgiving!
8. Maple Pecan Cupcakes
There is something so comforting about these cupcakes. They have a warm brown sugar-like aroma and taste from rich maple syrup and crunchy pecans; a classic combination that brings a sense of comfort and warmth.
I like to make a soft fluffy butter batter that compliments these flavors and you can’t go wrong with brown sugar and vanilla there. They offer a purely decadent experience.
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/4 cup pure maple syrup
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup chopped pecans
Instructions
1. Set your oven to 350°F (175°C) and line your cupcake pan with paper liners.
2. Beat together the butter and sugar in a large bowl until light and fluffy. Add the egg, vanilla extract and maple syrup, beating well to combine.
3. In another bowl, whisk together flour, baking powder and salt. Add the dry ingredients to the wet mixture alternately with the milk; mix until just blended.
4. Fold in the chopped pecans gently until evenly distributed.
5. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted in the centre comes out clean. Cool before icing.
7. Add Buttercream icing and a pecan.
9. Fall Leaves Cupcakes
I love fall. Something magical happens in the crisp autumn air.
You can put any of those ingredients in a cupcake, and it will taste autumn-like. Cinnamon, nutmeg and cloves add warmth and spice.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
Orange, yellow, and red gel food coloring
1 can vanilla frosting
Leaf-shaped fondant cutters
Decorator frosting or fondant in fall colors for leaves
Instructions
1. Heat your oven to 350°F (175°C) and fill muffin cups with paper liners.
2. In a separate bowl, whisk together the flour, baking powder and salt. Meanwhile, beat the butter and sugar together until fluffy, then whisk in the eggs one at a time and the vanilla.
3. Mix the dry ingredients into the wet in thirds, alternating with the milk, and mix until smooth. Divide the batter between three bowls, coloring each with orange, yellow and red food coloring.
4. Spoon in the three batters, one at a time, filling the cupcake liners one-third full. Repeat with the second batter, filling the liners another one-third full. Repeat with the third batter, filling the liners two-thirds full. Use the tip of a toothpick to lightly swirl in each liner.
5. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool completely before frosting.
6. Meanwhile, roll out the decorator frosting or fondant, and using two or three different leaf-shaped cutters, cut out the fall leaves. Frost the cupcakes with the vanilla frosting, and stick the fondant leaves on top for a festive look.
10. Sweet Potato Cupcakes
Sweet potato cupcakes are my favorite cupcakes. The spices like cinnamon, nutmeg and the vanilla in this cupcake are so inviting.
One of my favorite parts about making this cupcake is the smell.
Ingredients
- 1 cup mashed sweet potatoes (about 1 large or 2 small sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup milk
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix mashed sweet potatoes, sugar, and vegetable oil until well combined. Blend until fluffy: eggs and vanilla extract.
3. In a second bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
4. Mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
4. Mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
5. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely before frosting.