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–+ servings
Easy Turkey Cupcakes

Festive Easy Turkey Cupcakes for a Fun Thanksgiving Treat

Try these Easy Turkey Cupcakes, a delightful and festive treat perfect for Thanksgiving that combines fun and flavor for all ages.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups All-Purpose Flour Substitute with gluten-free all-purpose flour for a gluten-free option.
  • 1 teaspoon Baking Soda No direct substitutions necessary.
  • ½ teaspoon Salt Essential for taste.
  • ¾ cup Unsweetened Cocoa Powder Use Dutch-process cocoa for a different flavor profile.
  • 1 teaspoon Espresso Powder Omit or replace with extra cocoa if desired.
  • 1 cup Boiling Water Do not replace with cold water.
  • ½ cup Sour Cream Plain Greek yogurt can be a substitute.
  • 2 teaspoons Pure Vanilla Extract No substitutions recommended.
  • ½ cup Unsalted Butter Can be substituted with margarine or coconut oil.
  • 1 ½ cups Granulated Sugar Brown sugar can be used for deeper flavor.
  • 3 Large Eggs Egg replacers can be used for vegan options.
For the Frosting
  • 2 cups Confectioners' Sugar Can be substituted with powdered erythritol for a low-sugar option.
  • ¼ cup Unsweetened Cocoa Powder Same substitution rules apply as for the cupcakes.
  • ½ cup Unsalted Butter Softened before mixing for best results.
For the Decorations
  • 12 pieces Mini Reese's Cups Substitute with mini chocolate bars if unavailable.
  • 1 cup Reese's Pieces M&M's or candy corn can be used alternatively.
  • 1 package Candy Eyes Alternatively, use chocolate chips or small round candies.
  • 4 pieces Red Gummy Worms Use fruit leathers or any red licorice as a substitute.

Equipment

  • Oven
  • Muffin Tins
  • Mixing bowls
  • Stand Mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin tins with festive paper liners.
  2. In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until evenly combined.
  3. In a separate large bowl, combine ¾ cup of unsweetened cocoa powder and 1 teaspoon of espresso powder, then stir in 1 cup of boiling water until smooth and dissolved.
  4. Stir ½ cup of sour cream and 2 teaspoons of pure vanilla extract into the cooled chocolate mixture until well blended.
  5. In a stand mixer, beat together ½ cup of unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
  6. Gradually add the dry mixture to the butter-sugar-egg mix, alternating with the chocolate mixture until just combined.
  7. Spoon the batter into prepared muffin tins, filling each liner about two-thirds full and bake for 18 to 22 minutes.
  8. While the cupcakes cool, whip together ½ cup of softened unsalted butter, 2 cups of confectioners' sugar, and ¼ cup of cocoa until smooth and fluffy.
  9. Once cooled, frost each cupcake generously and decorate with mini Reese's Cups for heads, Reese's Pieces for feathers, and candy eyes. Cut red gummy worms for the gobble.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 25mgIron: 1.5mg

Notes

Allow cupcakes to cool completely before frosting and store in an airtight container to maintain freshness.

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