Best Turkey Cupcakes: Easy Thanksgiving Treat
Nature's Yoke Turkey Cupcakes are perfect for the whole family. These sweet and festive little turkeys are easy and fun to make. So let your creativity run wild, and your taste buds! A delightful addition to your dessert table.
Ingredients
Cupcakes
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 2 tbsp canola oil
- 1 cup sugar
- 3 large Nature's Yoke Organic Free-Range Eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream, room temperature
Fudge Buttercream Frosting
- 1/2 cup unsalted butter, melted
- 1 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp salt
- 4 cups confectioners sugar
- 1/3 cup milk (2% or vitamin D, do not use skim milk)
Turkey Decorations
- 1 pkg Double Stuffed Oreos - one third trimmed off (refer to photo)
- 1 bag Candy Corn - We used traditional color and harvest color
- 1 bag Lindt truffles
- 1 pkg candy eyes
- 1 box Swedish Fish
Instructions
Cupcakes
- Preheat oven to 350º degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together your dry ingredients, cocoa, flour, baking powder, and salt; set aside.
- In bowl of mixer, cream the butter and sugar until light and fluffy. Add in the oil and then add eggs, one at a time, mixing well after each addition. Beat in vanilla.
- Bring mixer down to low speed, add flour mixture in by spoonfulls, alternating with sour cream and beginning and ending with flour.
- Scoop batter into cups, filling each 3/4 full. Bake until a toothpick, inserted in the center, comes out clean, about 20 to 25 minutes.
- Cool completely.
Fudge Buttercream Frosting
- In bowl of mixer add the cocoa powder, vanilla and salt.
- With mixer on low speed stream in the melted butter.
- Continue to mix and add in the confectioners sugar one spoonful at a time, alternating with the milk but ending with the confectioners sugar.
Decorating Your Turkey
- Cut 1/4 of the Oreo cookie off. This flat edge will be placed into the fudge buttercream frosting for the tail.
- Pipe a swirl of fudge buttercream frosting onto the tops of the cupcakes, we used an Ateco 853 tip.
- Next pipe a line across the back where the tail (Oreo cookie) will go. Pipe a dollop where the head will go (Lindt chocolate truffle).
- Arrange your candy corn in between the Oreo cookie layers to mimic feathers. Place into the line of fudge buttercream frosting you piped. Make sure it is secure, adding frosting if needed.
- Place Lindt truffle into the dollop of frosting for the head.
- Using a toothpick, place a small dab of fudge buttercream frosting on the backs of the candy eyes and place them on the turkey head.
- Using a sharp knife, cut the tip off the candy corn for the beak. And trim a slice off the Swedish Fish to make the wattle. Using a toothpick, place a small dab of frosting on the backs of each to adhere to the head.
- Add wings by placing a candy corn piece, pointy tip down, into the fudge buttercream frosting on the sides of the turkey head.