5 Easy Thanksgiving Cupcake Recipes That Are Perfect For Novice Bakers

258

Thanksgiving is just around the corner and this upcoming holiday means different things to most of us. However, one thing’s for certain though, people usually bite their nails, overthinking what should they prepare for the feast. If you discount the turkey, the selecting from the wide selection of food that can be prepared for Thanksgiving can really be exhausting especially if you do not want to serve the same menu just like last year’s.

That being said, today’s article is somehow designed to ease everyone a little bit on their preparations as we scoured the internet for help. Below feature 5 easiest recipes for a cupcake that are meant for the feast of Thanksgiving. Everyone can expect that the design theme for these scrumptious goodies will play around turkeys, pies, and pumpkins. Rest assured, these selected recipes are sure-fire hits not just for the kids but also to all young at hearts.

See Also: 35 Hazelnut Cupcakes That Scream Gourmet Perfection

Follow the recipe carefully and create your own cupcake masterpieces for the holiday. May it nourish everyone on your family and may it bring joy together with the spirit of the holidays.

Sweet Potato Cupcakes with Maple Marshmallow Frosting

Cupcake Ingredients

  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 3 eggs
  • 1 cup oil
  • 1 tsp vanilla extract
  • 1 cup sweet potato puree (2 medium-size sweet potatoes)

Frosting Ingredients

  • 2 cups marshmallows
  • 1 cup margarine
  • 2 ½ cups confectioner’s sugar
  • 1 tsp cinnamon
  • 1 ½ tsp vanilla extract
  • 2 tbsp maple syrup

Baking Instructions

For the Puree

  1. Preheat oven to 350.
  2. Bake the medium-size sweet potatoes for an hour.
  3. Let the baked potatoes cool at room temperature.
  4. Once cooled, peel off the skin and mash.

For the Cupcake

  1. Preheat oven to 350. Use paper liners for the cupcake pan.
  2. Pour the oil and eggs in a bowl. Set your electric mixer on a medium speed and beat together until well combined and thickened.
  3. Add and beat all the cupcakes’ dry ingredients excluding the flour. Consecutively, add the puree and beat again to mix.
  4. Set your electric mixer to low speed and slowly add the flour. Stir the batter and don’t overmix.
  5. Fill the cups of the cupcake pan with 3/4 full of the batter.
  6. Place the cupcake pan to the oven and bake for 20 minutes at 350.
  7. Remove to wire racks, and let the cupcakes cool completely before adding the frosting.

For the Frosting

  1. Using the electric mixer, beat together the marshmallow and margarine until smooth.
  2. Add the rest of the frosting ingredients and beat to combine.
  3. Place the frosting on top of the cupcakes using a large star tip pipe.

Chocolate Turkey Cupcakes

Cupcake Ingredients

  • 1 package chocolate cake mix (2-layer size)

Pudding Ingredients

  • 1/4 cup sugar
  • 1 cup cold milk
  • 1 package JELL-O Instant Pudding (vanilla flavor)

Frosting Ingredients

  • 1 cup COOL WHIP Whipped Topping (thawed)
  • 1 container chocolate frosting (ready-to-spread)

Turkey Topper

  • 2 cups candy corn
  • 24 small and round chocolate pieces

Baking Instructions

For the Cupcake

  1. Preheat oven to 350.
  2. Prepare the cake batter as directed on the package. You can make 24 cupcakes out of it.
  3. After baking for a couple of minutes, remove the cupcake pans to wire racks and let the cupcakes cool completely.

For the Pudding

  1. In a large bowl, whisk together pudding mix, milk and sugar for 2 minutes.
  2. Spoon the pudding concoction into a round-tipped pastry bag.
  3. Refrigerate pudding for a few minutes while preparing the cupcakes.
  4. Cut a cone-shaped piece for each cupcakes using a small sharp pastry knife.
  5. Fill cupcakes with 1 tbsp of pudding mix. Replace cupcake tops once filled.

For the Frosting and Toppers

  1. In a medium bowl, whisk together thawed COOL WHIP and chocolate frosting.
  2. Spoon the blended frosting to each cupcake, and decorate with topper ingredients (as shown in the photo).

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Cupcake Ingredients

  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 2 tbsp molasses
  • large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter (room temp)
  • 1 cup pure pumpkin
  • 1 tsp vanilla extract

Frosting Ingredients

  • 2 cups confectioners’ sugar
  • 4 oz cream cheese (room temp)
  • 2 tbsp butter (room temp)
  • 1 tsp vanilla extract

Baking Instructions

For the Cupcake

  1. Preheat oven to 350.
  2. Line the 12-cup cupcake/muffin pan with paper liners.
  3. In a medium bowl, mix together flour, salt, baking soda, baking powder, and pumpkin spice.
  4. In a separate bowl, whisk together vanilla, molasses, and pumpkin.
  5. Set the electric mixer on medium speed and beat sugar and butter in a large bowl. Beat for 3 minutes, until the mixture becomes light and fluffy. Subsequently, slowly add the pumpkin and flour mixture alternately. Beat until combined.
  6. Divide batter into the cupcake pan with 1/4 cup each. Bake for 25 to 30 minutes.
  7. Remove to the wire rack and let it cool completely.

For the Frosting

  1. Using the electric mixer, beat together butter and cream cheese until light and fluffy. Slowly add the vanilla and sugar.
  2. Spoon the cream cheese frosting to each cupcake.

Cinnamon Toast Crunch Cupcake

Cupcake Ingredients

  • box vanilla cake mix
  • 1/4 cup cinnamon-sugar 
  • 1 tsp cinnamon
  • 1 cup Cinnamon Toast Crunch

Frosting Ingredients

  • 1/2 cup unsalted butter (room temp)
  • 3 cups sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 3 tbsp heavy cream
  • pinch of salt
  • Cinnamon Toast Crunch cereal (for garnish, optional)

Baking Instructions

For the Cupcake

  1. Preheat oven to 350.
  2. Line cupcake pan with paper liners.
  3. Prepare the cake mix according to the package directions. Add the cinnamon and beat until combined.
  4. Fill the cupcake pan with 1/3 batter. Divide and sprinkle the cinnamon-sugar on top of each cupcake batter and put a bit of cereal on top. Gradually add more batter to layer the cereal.
  5. Bake for about 15-20 minutes.
  6. Remove to wire rack and let it cool completely.

For the Frosting

  1. In a large bowl, using a hand mixer, beat together the butter, sugar, salt, cinnamon and vanilla until light and fluffy. Then slowly add the heavy cream (one tablespoon at a time) until frosting becomes creamy.
  2. Frost the cooled cupcakes using a spatula.
  3. Garnish with Cinnamon Toast Crunch (optional).

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

Cupcake Ingredients

  • 1⅔ cup flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ⅔ cup sugar
  • ½ tsp salt
  • 2 eggs
  • 1 cup apple cider
  • ½ cup unsalted butter (room temp)
  • 1 tsp. vanilla

Frosting Ingredients

  • 1 cup butter (room temp)
  • ½ cup brown sugar
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tbsp milk

Baking Instructions

For the Cupcake

  1. Preheat oven to 350.
  2. Line cupcake pan with paper liners.
  3. In a stand mixer’s bowl, beat together sugar and butter. Gradually add the vanilla and eggs, beat until well combined.
  4. In a separate bowl, mix together all the dry ingredients.
  5. Slowly add the flour mixture and the apple cider alternately to the butter mixture. Beat until combined.
  6. Fill the cupcake pan with 2/3 full of batter.
  7. Bake at 350 for about 17 to 19 minutes.
  8. Remove to wire racks and cool completely.

For the Frosting

  1. Using a mixer, cream together brown sugar, butter, vanilla, and cinnamon until light and fluffy.
  2. Slowly add the powdered sugar and beat until well combined.
  3. Add the milk afterward. For thinner frosting, you can add more milk if desired.
  4. Spoon frosting to cupcakes and garnish with fresh apple slices.