Go Back
–+ servings
Turkey cupcakes on a wooden board.

Turkey Cupcakes

Justin
These turkey cupcakes are a super cute Thanksgiving dessert. Moist chocolate cupcakes with chocolate frosting - they are tasty and cute.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 596 kcal

Equipment

  • Cupcake Liners
  • Cupcake Tin
  • Mixing bowl
  • Hand or Stand Mixer
  • Measuring Cups + Spoons
  • Piping Bag `
  • Large Round Piping Tip

Ingredients
  

For the cupcakes

  • ½ cup Butter unsalted + softened
  • ¾ cup Sugar
  • ½ cup Oil
  • 2 Eggs
  • 1 teaspoon Vanilla
  • ¾ cup Milk
  • 1 ¼ cup Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Cocoa Powder

For the frosting

  • 1 cup Butter unsalted + softened
  • 3 cup Powdered Sugar
  • 1 cup Cocoa Powder
  • Red Food Coloring
  • ½ cup Candy Corn
  • 2 tablespoons Candy Eye Balls
  • ½ cup Chocolate Sprinkles

Instructions
 

  • Preheat the oven to 350 degrees.  Line your cupcake pans with paper liners.  Set aside
  • Add ½ cup butter and ¾ cup Sugar. Cream on medium speed for 2 - 3 minutes until smooth.
  • Add in ½ cup oil, 2 eggs, 1 teaspoon vanilla and ¾ cup milk.  Mix until combined - it will appear lumpy.
  • Add in 1 ¼ cup flour, 1 ½ teaspoon baking powder, ½ teaspoon salt and ½ cup cocoa powder.  Mix on low speed until combined and then mix on medium speed for another minute.  Scrape down the sides and mix again.
  • Scoop batter into cupcake liners filling about ⅔ of the way full.
  • Bake for 14 - 16 minutes or until the center is set.
  • For the frosting - in the bowl of a stand mixer, combine 1 cup butter, 3 cups powdered sugar and 1 cup cocoa powder.
  • Mix on low speed until combined and then bump up the speed to medium and mix for an additional minute until the frosting is smooth and fluffy looking.
  • Scoop out about 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 frosting to a piping bag fitted with a large round tip.  Set aside until ready to assemble.
  •  Pipe a large mound of frosting on each cupcake.
  • Dip the frosting into the chocolate sprinkles.
  • Insert the pointed end six candy corn pieces along the top edge of each cupcake, securing them in the frosting. 
  • Pipe a small inverted tear drop 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.
  • With the burgundy frosting, pipe a small dollop alongside the nose of each turkey.

Notes

Tips
  • Frosting should be thick enough it doesn't wilt when scooped up, but thin enough it moves freely through the piping bag. Add a splash of milk to thin it and a dash of powdered sugar to thicken it.
  • Cupcakes are cooked when a toothpick or fork can be inserted into the center and removed with nothing sticking to it.
  • Ensure cupcakes are totally cooled before adding any frosting or decorations.
Storage
They can be stored for 3 - 5 days in the fridge as long as they are kept in an airtight container.  They can be frozen, but it is best to do so before decorating them.

Nutrition

Calories: 596kcalCarbohydrates: 72gProtein: 5gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 90mgSodium: 371mgPotassium: 219mgFiber: 4gSugar: 55gVitamin A: 773IUCalcium: 75mgIron: 2mg
Subscribe for More!Join our Newsletter for more dessert recipes!

Nutrition information provided is just an estimate and may vary based on specific ingredients used.