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Thanksgiving Cupcakes Recipe

Ingredients:

  • 1 cup sugar (I use 3/4)
  • 2 eggs
  • 2/3 cup oil
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp baking cocoa
  • 1/2 tsp salt

Directions

  1. Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla.
  2. Stir in combined dry ingredients. Sift if the cocoa is lumpy.
  3. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. Bake at 350F for 20 min. Remove to cooling rack.

Frosting and Decor:

  • 1/4 cup butter, soft
  • 2 cups icing (confectioners) sugar
  • 3 Tbsp baking cocoa, sifted
  • 4 – 5 Tbsp milk
  • 1/2 tsp vanilla
  • corn candy
  • chocolate sprinkles
  • candy for eyes, optional

Directions

  1. In a small deep bowl, beat butter, sugar and cocoa with wooden spoon until smooth.
  2. Add milk and vanilla, stirring until smooth.
  3. Spread cupcakes using a butter knife. Add chocolate sprinkles.
  4. Add a little more confectioner’s sugar to the leftover frosting to firm it up a bit and, using a piping bag or small zip-lock with a hole cut in the corner, pipe the heads for the turkeys.
  5. Add corn candy for feathered tails and beak.

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