Recipe For Thanksgiving Cupcakes


Cupcakes are a convenient way to serve dessert when you have a large crowd to entertain, say for Thanksgiving. Instead of making traditional Thanksgiving pies, consider preparing cupcakes flavored with pumpkin and chocolate. I frosted these cupcakes with pumpkin buttercream and topped them with cute turkey-themed peel-&-press edible frosting stickers.

1. Info for Thanksgiving Cupcakes

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 18
  • Calories: unavailable

2. Ingredients for Thanksgiving Cupcakes

  • 1 egg, at room temperature
  • ½ cup granulated sugar
  • 2 teaspoons grated fresh ginger
  • 1-½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 8 tablespoons unsalted butter, softened to room temperature
  • 6 tablespoons brown sugar
  • ¼ cup heavy cream
  • 6 tablespoons cocoa powder
  • 1-½ cups canned pumpkin purée, (+ 1 tablespoon for frosting)
  • 1 teaspoon pure vanilla extract
  • 18 turkey-themed peel-&-press edible frosting stickers
  • ¼ cup Ticings naturally-colored white chocolate sprinkles (see tips), as needed
  • 1-½ cups vanilla buttercream frosting (see tips)

3. Directions:

  1. Preheat the oven to 375°F.
  2. In a mixing bowl, beat the egg with granulated sugar. You’ll get a pale yellow foam and the texture of the egg will be thicker. Add the fresh grated ginger.
  3. In a separate bowl, combine the flour, cocoa powder, 3/4 teaspoon salt and baking powder. Sift all the dry ingredients.
  4. Cream 8 tablespoons of butter with the brown sugar (whisk using a stand-mixer to get as much air as possible into the butter). Add the egg mixture and the dry ingredients. Mix well. Add ¼ cup heavy cream and pumpkin purée.
  5. Place about 2-3 tablespoons of the pumpkin cake batter into each cup of a muffin pan. Plastic wrap the trays and place in the refrigerator for at least 15 minutes (or until you’re ready to bake).
  6. Remove the plastic wrap, bake the cupcakes for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 20 minutes.
  7. Remove from the oven and let cool completely.
  8. Add the reserved tablespoon of pumpkin purée to the frosting. Put the frosting into a piping bag fitted with a round tip. Pipe immediately onto the cupcakes, starting with a circle around the cupcake and complete the circle. Even out the surface using a small spatula. Place the stickers and decorate with sprinkles around the stickers.
  9. Bon appétit!

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