Thanksgiving cupcakes are an adorable addition to your holiday dessert table. Simple top pumpkin spice cupcakes with chocolate frosting, candy corn, and vanilla wafers to create cute little birds that kids and adults will love.
Making these cupcakes with the kids are a fun Thanksgiving activity. They’re super easy to put together and don’t require a lot of tools or skills. You can find the candy eyes at craft stores or online and everything else is available at your local grocery store.
You can easily make the cupcake base ahead of time and freeze them. Decorate the day before Thanksgiving for an easy dessert that won’t take up oven space on the big day.
- For the Cupcakes:
- 1 1/2 cups light brown sugar
- 1/2 cup salted butter (melted)
- 3 eggs
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup whole milk
- For the Decoration:
- 1 cup chocolate frosting
- 12 vanilla wafers
- 60 candy corn candies
- 24 candy eyes
- 1 fruit roll-up (cut into small strips)
Note: while there are multiple steps to this recipe, these cupcakes are broken down into workable categories to help you better plan for preparation and cooking.
Make the Cupcakes
Gather the ingredients.
Beat together the brown sugar, melted butter, eggs, molasses, and vanilla extract in a large bowl or the bowl of a stand mixer. Mix well until all the ingredients are combined.
Add in the pumpkin puree and pumpkin pie spice and mix again.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add half the dry ingredients and then half of the milk to the pumpkin puree mixture and mix. Add the remaining dry ingredients and then the remaining milk. Mix until no lumps remain.
Line a muffin tin with cupcake liners. Fill each liner about 2/3 full. Place in the preheated oven and bake for about 15 minutes, or until when you insert a toothpick into the center it comes out clean.
Remove from the oven and allow them to cool completely before decorating.
Decorate the Cupcakes
Gather the decorating ingredients.
Frost each cupcake with the chocolate frosting.
Place a vanilla wafer on the bottom half of the cupcake.
Add the candy corn above the vanilla wafer, white side touching the wafer, to create the feathers.
Add a tiny bit of frosting to the back of each candy eye and place them on the upper section of the vanilla wafer.
If you are using M&Ms, you can cut them in half and dip them in the frosting and make them into the nose. You can also cut the orange part off of the candy corn and use that as the beak.
Add a strip of the fruit roll up next to the beak to create the waddle.
Serve and enjoy!
- Use the cupcakes as place cards. Add a toothpick with a name attached or simply place it just under the cupcake on the plate. t's an adorable way for people to find their seat.
- Store in an airtight container for up to 2 days or serve right away.
- You can replace the Nilla wafers with round Nutter Butter cookies. You can use any round, tan-colored cookie you wish, just make sure they are about the same size as a Nilla wafer.