These cute Turkey Cupcakes are an easy DIY dessert to make for Thanksgiving with the kids. They are made easy with a box of chocolate cake mix and simple, delicious homemade frosting...plus lots of candy! Enjoy at your Thanksgiving feast!
What's more fun than making lots of turkey-themed treats for your Thanksgiving dinner party? Eating them, of course! Our version of turkey cupcakes are quick, easy and delicious. Chocolate cupcakes are topped with chocolate frosting (or Nutella buttercream frosting), then decorated with chocolate sprinkles and candies to look like a cute little turkey.
Making turkey cupcakes is a blast for kids, and they go hand-in-hand with a turkey shaped grazing board and vibrant candy corn cupcakes!
ENJOY THESE DELICIOUS RECIPES AT YOUR THANKSGIVING FEAST:
Ingredients
To make our turkey cupcakes you need a box of chocolate cake mix, plus eggs and oil as indicated on the package. The homemade chocolate frosting is made with butter, cream cheese, powdered sugar, vanilla extract and unsweetened cocoa powder.
And to decorate the cupcakes you need:
Instructions
- Preheat the oven to the temperature indicated on the box of cupcake mix (usually 350° Fahrenheit). Line the muffin tin with the liners. Make the cupcake batter as indicated on the package and fill each liner ⅔ full. Bake for the time indicated on the box, usually 18-20 minutes. Remove cupcakes from the oven when done and place on your decorating workspace. Let the cupcakes cool for at least 1 hour before frosting.
- When the cupcakes have cooled make the chocolate frosting. Combine the softened butter, cream cheese and vanilla extract in a large mixing bowl. Using the electric hand mixer, beat on medium speed until smooth, about 1 minute. Add unsweetened cocoa powder and beat on medium speed until smooth. Add the powdered sugar 2 cups at a time and continue to beat on low speed until smooth.
- Choose your piping tip and secure it to the piping bag. Fill the piping bag with frosting. Twist the top where the frosting ends and hold securely while squeezing the frosting in a circular fashion onto each cupcake.
- Unwrap the rolo candies and squeeze a small bit of frosting onto each. Press 1 candy corn onto the frosted rolo to make the nose. Pull apart the twizzler pull n' peel so that 2 strips are stuck together. Cut into ¼ inch pieces.
- Sprinkle the frosted cupcakes with chocolate jimmies. Place 2 candy eyes on the center of each cupcake. Gently press the rolo candy into the frosting underneath the eyes. Press the twizzler onto the side of the rolo to make the wattle. On the top of the cupcake, press 5-6 candy corn pieces to make the feather wings.
- Transfer decorated cupcakes to the fridge to chill and set the frosting. Serve within a few hours or within 2 days for the best results.
Equipment
You'll need a large mixing bowl, 2 standard size cupcake pans and a whisk to make the cupcake batter. To make the frosting, you'll need an electric stand mixer or electric hand mixer, plus a good piping bag and piping tips. I use this reusable piping bag and love it because it's easy to clean and you can change the piping tip while the bag is full of frosting without making a mess.
How To Store
These turkey cupcakes are best eaten fresh but can be stored in the fridge for up to 4 days for optimal quality.
Recipe FAQs
Sure! If you prefer a homemade vanilla cupcake recipe, you can use this recipe.
This recipe makes 18 turkey cupcakes using 1 box of cake mix.
Yes, cupcakes iced with frosting should be stored in the fridge and should not be left at room temperature for more than a few hours.
Recipe
Turkey Cupcakes
Ingredients
- 1 box chocolate cake mix, plus eggs and oil as indicated on package
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 tablespoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 4 cups confectioner's sugar
- 1 cup chocolate jimmies
- 1 twizzler pull n' peel
- 18 rolo candies
- 1 bag candy corn, 11 oz
- 36 candy eyes
Instructions
- Preheat the oven to the temperature indicated on the box of cupcake mix (usually 350° Fahrenheit). Line the muffin tin with the liners. Make the cupcake batter as indicated on the package and fill each liner ⅔ full. Bake for the time indicated on the box, usually 18-20 minutes. Remove cupcakes from the oven when done and place on your decorating workspace. Let the cupcakes cool for at least 1 hour before frosting.
- When the cupcakes have cooled make the chocolate frosting. Combine the softened butter, cream cheese and vanilla extract in a large mixing bowl. Using the electric hand mixer, beat on medium speed until smooth, about 1 minute. Add unsweetened cocoa powder and beat on medium speed until smooth. Add the powdered sugar 2 cups at a time and continue to beat on low speed until smooth.
- Choose your piping tip and secure it to the piping bag. Fill the piping bag with frosting. Twist the top where the frosting ends and hold securely while squeezing the frosting in a circular fashion onto each cupcake.
- Unwrap the rolo candies and squeeze a small bit of frosting onto each. Press 1 candy corn onto the frosted rolo to make the nose. Pull apart the twizzler pull n' peel so that 2 strips are stuck together. Cut into ¼ inch pieces.
- Sprinkle the frosted cupcakes with chocolate jimmies. Place 2 candy eyes on the center of each cupcake. Gently press the rolo candy into the frosting underneath the eyes. Press the twizzler onto the side of the rolo to make the wattle. On the top of the cupcake, press 5-6 candy corn pieces to make the feather wings.
- Transfer decorated cupcakes to the fridge to chill and set the frosting. Serve within a few hours or within 2 days for the best results.
Notes
Nutrition
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