Thanksgiving Turkey Cupcakes
Our Thanksgiving Turkey Cupcakes are as easy to make as they are cute. What starts with simple ingredients like candy eyes, frosting, candy corn, and box cake mix transforms into a fun and festive treat that kids and adults will adore.
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Servings: 12
Ingredients
Cupcakes
- 1 Chocolate Cake Box Mix
- 3 Large Eggs
- ½ Cup Vegetable Oil
- 1 Cup Water
Decorations
- 16 Oz Chocolate Frosting Store Bought or Homemade
- 12 Mini Chocolate Brownie Bites
- 1 Cup Chocolate Sprinkles
- Bag of Candy Corn
- Red Icing
Instructions
- Make the cupcakes by following the directions on the cake mix box.
- Use a butter knife or offset spatula to spread a thick layer of frosting on top of each cupcake.
- Pour chocolate sprinkles into a small bowl. Turn each cupcake upside down and gently press the frosted top into the sprinkles until it’s fully coated.
- Take a brownie bite and add a small amount of frosting to its flat side. Press it on top of the cupcake, placing it slightly toward the front, not directly in the center.
- Put a little frosting on the back of five candy corn pieces. Press them behind the brownie bite in a fan shape to look like tail feathers.
- Dab frosting on two candy eyes and stick them on top of the brownie bite.
- Take another piece of candy corn and press it into the brownie bite underneath the eyes, with the pointy side down, to create the turkey’s beak.
- Add a small squiggle of red icing next to the beak to create the turkey’s wattle. Enjoy!
Notes
- You can make the cupcakes a day in advance and then decorate on the day of your gathering.
- You can also use red frosting for the wattle or red candy.
- Store unfrosted cupcakes in an airtight bag in the freezer until you are ready to decorate your actual turkey cupcakes. Unfrosted, frozen cupcakes can safely be stored in the freezer for up to 3 months.
- Check out this site for temperatures for all baked goods. This helped ensure the cupcakes were moist and super soft.
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