Easy Turkey Cupcakes are the cheerful little desserts your Thanksgiving table didn’t know it needed. Seriously—these cupcakes are the edible version of a warm holiday hug. Whether you’re juggling a busy kitchen lineup of casseroles or keeping tiny helpers entertained while the turkey roasts, this fun and creative dessert saves the day. The best part? You can make Easy Turkey Cupcakes completely from scratch or cheat a little with boxed mix (no judgment here).
Rich chocolate flavor, creamy frosting, and those adorable candy decorations come together to form a treat that’s as delightful to look at as it is to eat. They’re perfect for parties, kids’ classrooms, or just a cozy fall baking session. With these Easy Turkey Cupcakes, you’re not just baking—you’re creating sweet memories that taste like joy and laughter, one cupcake at a time.
Table of Contents
What is Easy Turkey Cupcakes?
Easy Turkey Cupcakes are charming chocolate cupcakes topped with creamy buttercream frosting and decorated to look like mini turkeys. Think of them as the ultimate edible art project—part dessert, part craft, and all fun. Each cupcake gets its turkey “feathers” from colorful Reese’s Pieces, its “head” from a mini Reese’s Cup, and candy eyes that give it a personality of its own. They’re an ideal Thanksgiving dessert for when you want something festive but approachable. Unlike a traditional pie or complicated dessert, Easy Turkey Cupcakes let you get creative without breaking a sweat. Plus, they make a great family activity—kids love sticking the candies in place, and adults love how they turn out. It’s the kind of playful, crowd-pleasing recipe that fits right into the holiday spirit.
Reasons to Try Easy Turkey Cupcakes
Why should you give these Easy Turkey Cupcakes a spot on your Thanksgiving dessert table? For one, they’re as fun to make as they are to eat. Imagine kids giggling over candy feathers while the adults sneak tastes of chocolate frosting. That’s the kind of kitchen moment that makes the holidays special. Secondly, these cupcakes are flexible—you can make them from scratch or grab a boxed mix for a quick fix. Third, they’re adorable enough to impress your guests without needing pastry chef skills. And let’s be honest, after cooking a full Thanksgiving dinner, a recipe that’s both cute and easy is pure gold. Pair them with a cozy drink like Cranberry Orange Breakfast Cake for an extra festive touch.
Ingredients Needed to Make Easy Turkey Cupcakes
Chocolate Cupcakes
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 cup boiling water
- ½ cup sour cream or Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
Chocolate Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 2 cups confectioners’ sugar, sifted
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Decorations
- ½ cup Reese’s Pieces
- 20 mini Reese’s Cups
- 40 candy eyes
- 10 red gummy worms, cut in half
Instructions to Make Easy Turkey Cupcakes
Ready to make the most adorable Thanksgiving treats ever? Let’s walk through how to make Easy Turkey Cupcakes step by step so your kitchen feels festive, not frantic. Whether you’re baking with your kids or prepping ahead for the holiday table, this guide keeps things simple, fun, and foolproof.
Step 1: Preheat and Prepare Your Tools
Let’s start step by step with the basics. Preheat your oven to 350°F (175°C) and line two standard muffin tins with cupcake liners—festive fall colors work beautifully here. Prepping your tins first saves you from scrambling later. You’ll need mixing bowls, a whisk, and a stand or hand mixer. If you’re new to baking, check out my Easy Cinnamon Apple Cake for more beginner-friendly baking tips—it’s a perfect companion recipe for the season.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1¼ cups flour, ¾ teaspoon baking soda, and ½ teaspoon salt. This step by step blending of dry ingredients helps your cupcakes rise evenly. You want a uniform mix before you add the wet ingredients—this small effort pays off in fluffy, bakery-style results.
Step 3: Create the Chocolate Base
Now for the flavor magic. In another medium bowl, whisk together 1 cup cocoa powder and 1 teaspoon espresso powder (optional, but it deepens that chocolatey goodness). Pour in 1 cup boiling water, then whisk until smooth. Let it cool until it’s just warm—patience matters here, or you’ll melt the next ingredients. Once cooled, whisk in ½ cup sour cream or Greek yogurt and 2 teaspoons vanilla extract. This gives the batter that rich, velvety texture you want. For an even deeper chocolate hit, peek at my Fudgy Brownie Sticks with Dip—they use a similar cocoa technique.
Step 4: Cream the Butter and Sugar
Here’s where the airiness happens. In a stand mixer, beat 1 cup softened butter and 1½ cups sugar on medium-high speed until light and fluffy—about 3 minutes. The mixture should look pale and creamy. Add 2 eggs, one at a time, beating well after each addition. Scrape down the bowl as you go. This step by step creaming process creates the perfect structure for your cupcakes.
Step 5: Combine the Batter
With your mixer on low, alternate between adding the dry flour mixture and the chocolate mixture. Start and end with the dry ingredients (dry–wet–dry–wet–dry). Mix gently after each addition, just until incorporated—no overmixing, or you’ll end up with dense cupcakes. Use a silicone spatula to scrape the sides and bottom of the bowl for even mixing. You should have a glossy, rich batter that smells like pure chocolate heaven.
Step 6: Fill and Bake
Now the fun begins. Use an ice cream scoop to fill your cupcake liners about two-thirds full. This keeps them uniform and prevents overflow. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). While they bake, your kitchen will smell incredible—like the world’s coziest chocolate shop. When done, let the cupcakes cool in the pan for 5 minutes before moving them to a wire rack to cool completely. For extra moisture, see my tips in Orange Ginger Honey Cake—the same principles apply here.
Step 7: Make the Chocolate Buttercream Frosting
Once your cupcakes cool, it’s frosting time. In a clean mixing bowl, whip 1 cup butter on medium-high speed for about 5 minutes until soft and fluffy. Gradually add 2 cups confectioners’ sugar and ½ cup cocoa powder, mixing on low speed first (trust me, you don’t want a sugar storm). Then add 1 teaspoon vanilla extract and 1–2 tablespoons milk until you reach a creamy, spreadable consistency. If it feels too soft, chill it in the fridge for 15–20 minutes. A slightly thicker frosting works better for decorating.
Step 8: Decorate Step by Step — The Fun Part!
This is where your Easy Turkey Cupcakes come to life. Spread or pipe chocolate buttercream generously on each cupcake. For the turkey’s “head,” press a mini Reese’s Cup slightly forward of center. Use frosting as glue to attach candy eyes, a halved orange Reese’s Piece for the beak, and a piece of red gummy worm for the wattle. Then, fan Reese’s Pieces behind the head in rows—orange in the back, brown in the middle, yellow in front—to form colorful feathers.
This step by step decorating process transforms simple cupcakes into edible Thanksgiving art. Want to keep the kids entertained? Let them decorate their own—it’s half the fun and doubles as dessert and activity.
Step 9: Presentation and Serving Tips
Arrange your finished Easy Turkey Cupcakes on a wooden board or festive platter. For a complete dessert spread, serve them alongside Cranberry Orange Shortbread Cookies or Roasted Autumn Vegetable Pot Pies for a cozy holiday touch. These cupcakes also make adorable take-home treats—just pack them in small boxes tied with twine for a sweet Thanksgiving favor.
Step 10: Storage Step by Step
Store your Easy Turkey Cupcakes in an airtight container at room temperature for up to two days or refrigerate for three. To freeze, wrap each cupcake individually and thaw overnight in the fridge. Frosting may soften slightly after thawing, but a quick chill firms it back up. For longer storage, see my Best Thanksgiving Turkey Stuffing article—yes, it’s about stuffing, but the storage principles for moisture retention are spot-on for baked goods too!
What to Serve with Easy Turkey Cupcakes
These cupcakes make a delightful ending to a Thanksgiving meal, especially after something hearty like roasted turkey or Parmesan Garlic Roasted Carrots. They pair beautifully with warm apple cider, hot cocoa, or a steaming mug of pumpkin spice latte. You could also set up a “Thanksgiving sweets table” featuring treats like Orange Ginger Honey Cake and Fudgy Brownie Sticks with Dip. The contrast of chocolatey cupcakes with lighter citrus or nutty desserts keeps everyone’s sweet tooth satisfied without overwhelming the palate.
Key Tips for Making Easy Turkey Cupcakes
Use room-temperature ingredients—they blend better and create fluffier cupcakes. If you’re short on time, a good boxed chocolate mix and canned frosting can work wonders (just don’t tell Grandma). Keep your frosting slightly firm; it makes decorating easier. Want to add variety? Swap Reese’s for M&Ms or use colored sprinkles for feathers. If making ahead, frost right before serving to keep the decorations perky. And one more thing: let kids decorate their own—expect hilarious, wobbly-eyed turkeys that’ll steal the show.
Storage and Reheating Tips for Easy Turkey Cupcakes
Store your Easy Turkey Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 3. If you refrigerate them, let them sit at room temp before serving to soften the frosting. To freeze, wrap each cupcake tightly in plastic and freeze for up to a month. Thaw overnight in the fridge, then bring to room temperature. Avoid reheating in the microwave—frosting and chocolate don’t always mix well under heat!
FAQs
Can I make Easy Turkey Cupcakes ahead of time? Absolutely. Bake the cupcakes a day ahead and decorate the next day.
Can I use store-bought frosting? Yes—choose a thick, creamy one so the decorations stay put.
What if I don’t have Reese’s Pieces? M&Ms or Skittles work too!
Do I need espresso powder? Not really—it just enhances the chocolate flavor.
Final Thoughts
Easy Turkey Cupcakes are everything you love about Thanksgiving desserts—fun, chocolatey, and family-friendly—wrapped in one adorable treat. They’re proof that you don’t need fancy tools or endless time to create something festive. Whether you’re baking with your kids or surprising guests with a creative twist, these cupcakes will make everyone smile. For more fall-inspired sweets, check out Cranberry Orange Shortbread Cookies and Easy Cinnamon Apple Cake.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Easy Turkey Cupcakes – Simple Thanksgiving Baking Fun
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 20 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Have some fun with your creative side and decorate turkey cupcakes this Thanksgiving! These easy cupcakes can be made from scratch or using boxed cake mix.
Ingredients
Chocolate Cupcakes:
- 1 ¼ cup (156 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (96 g) unsweetened cocoa powder (nonalkalized)
- 1 teaspoon espresso powder (or coffee powder)
- 1 cup (240 mL) boiling water
- ½ cup (120 g) sour cream or plain Greek yogurt, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
Chocolate Buttercream Frosting:
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 cups (240 g) confectioners’ sugar, sifted
- ½ cup (48 g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons milk, room temperature
Decorations:
- ½ cup Reese’s Pieces
- 20 mini Reese’s cups
- 40 candy eyes
- 10 red gummy worms, cut in half
Instructions
1. Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a separate bowl, whisk cocoa powder and espresso powder. Add boiling water and whisk until smooth. Let cool, then whisk in sour cream and vanilla.
4. In a large mixing bowl, beat butter and sugar on medium-high speed until fluffy, about 3 minutes. Add eggs one at a time, mixing well.
5. Add one-third of the flour mixture and mix on low speed until just combined. Add half the chocolate mixture and mix. Repeat, ending with flour. Scrape the bowl and mix briefly to combine.
6. Fill cupcake liners two-thirds full. Bake for 18–22 minutes or until a toothpick comes out clean. Cool for 5 minutes in pan, then transfer to a wire rack.
7. To make frosting, whip butter on medium-high for 5 minutes. Add sugar and cocoa powder gradually on low speed. Mix in vanilla. Add milk until desired consistency is reached.
8. To decorate, place a mini Reese’s cup near the center front of each cupcake for the turkey head.
9. Use halved orange Reese’s Pieces for the beak and attach with frosting. Add candy eyes and half a red gummy worm as the wattle.
10. Arrange remaining Reese’s Pieces on the back of each cupcake in layers to resemble feathers: orange in back, brown in middle, yellow in front.
Notes
Cupcakes can be made with boxed mix if preferred.
If frosting is too soft, chill for 15–20 minutes then mix briefly.
Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerated.
Freeze cupcakes for up to 1 month and thaw in the fridge overnight.
