It’s not just the kids who love these fudgy turkey cupcakes – everyone will want one! (Good thing they’re so easy to make.)
One of the key ingredients for these turkey cupcakes is the cupcake wrapper. Use one that is in seasonal colors but will look like a turkey body. It can make or break the look! (Or just use a plain white one as shown below.)
Our tip: sometimes the cupcake wrapper gets discolored after baking. Put your cupcake still in the wrapper inside a new wrapper – problem solved!
Super Easy Turkey Cupcake Recipe
Fudgy turkey cupcakes with candy corn tail and chocolate sprinkles.
- 1 box Betty Crocker SuperMoist Devil’s Food cake mix
- 1 c milk
- ½ c oil
- 4 eggs
- 2 Betty Crocker Rich & Creamy milk chocolate frosting
- 1 tube Betty Crocker white decorating icing
- 1 tube Betty Crocker brown decorating gel
- Candy corn
- Chocolate candy sprinkles
Preheat oven to 350°F (325°F for dark or nonstick pans).
Put eggs, butter and dry ingredients into stand mixer & mix for 1 minute on medium-high. Add wet ingredients and mix for 30 seconds. Scrape bowl with a silicone spatula to mix well. Mix for another 10 seconds. (If mixing by hand, whisk for 3 minutes.)
Spoon evenly into greased cupcake pans.
Bake for 20 minutes, or until they spring bake with a finger poke.
Allow cupcake to cool completely. Decorate just before serving or refrigerate so they will hold their shape.
Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. (Put resealable bag in coffee mug, fold bag over the sides, and spoon in frosting.) Snip off small corner of bag.
To make head: pipe 1-inch mound of frosting on 1 side of cupcake. Make eyes with dots of white decorating icing and dabs of brown decorating gel in each for pupil. Add candy corn for beak.
To make tail: pipe small line of frosting on opposite side of head to hold candy corn. Place candy corn upright on frosting to look like feathers. Keep it simple with one line of candy corn or alternate in 2 lines for a fuller effect (and more candy!)
Sprinkle chocolate candy sprinkles near head and at base of feathers.
If desired, add candy corn at base of cupcake for feet.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Easily fill a reusable plastic bag with frosting by putting the bag inside a mug, one corner down first, and rolling the top down over the sides. Fill with frosting, then twist to close the top of the bag, squeezing to one corner before snipping off a tip.
Betty Crocker via Family Features
Want more? See our peanut butter cookie turkey.
These peanut butter cookie turkeys are a little harder to make – not a project for the kids – but they sure do impress the guests, young and old. They make cute table setting decorations that are dessert too!
Want more? See all of our Thanksgiving goodie recipes.
Want to see our new Thanksgiving goodie recipes?
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