Turkey Cupcakes

Prep Time: 45 mins.
Cook Time: 15 mins.
Yield: 24

Recipe by: Taryn Camp- Life and Sprinkles

Easy Turkey Cupcakes that are perfect for Thanksgiving. These are vanilla cupcakes topped with chocolate buttercream, a peanut butter cup turkey head, and candy corn feathers.

Make This Recipe

Ingredients

Cupcakes:

1 box vanilla cake mix

1 pkg chocolate instant pudding mix

1 c water

1/2 c + 1 tbsp oil

4 Eggland's Best eggs, large

Buttercream:

2 sticks butter

4 c powdered sugar

1/2 c cocoa powder

1 tsp vanilla

3-4 tsp heavy cream

24 peanut butter cups

candy eyes

white chocolate

orange candy melts

red candy melts

candy corn

Buy Recipe

Preparation

Preheat oven to 350°F.
In a large bowl, combine the cake mix, water, oil, pudding mix, and eggs.
Prep a cupcake pan with liners. Fill each liner about 2/3 full.
Bake for 15-17 minutes.
Let cool completely.
In a mixing bowl, beat the butter until smooth. Add in the powdered sugar, vanilla, cocoa powder, and cream. Mix until smooth.
Using a large round tip, pipe a swirl of chocolate frosting onto each cupcake. Set aside.
Unwrap all of the peanut butter cups and place them on a working surface. Melt approx 1/4 c white chocolate. Using a toothpick, add two dots of white chocolate onto the peanut butter cups. Place two candy eyes over the dots and let set.
Melt the red and orange melts in separate bowls. Pour each into a piping bag with a very small hole cut at the tip. Pipe a beak and wattle onto each peanut butter cup.
Place the peanut butter cup onto the frosting, slightly tilted up so the frosting doesn’t totally cover the cup. Add candy corn so the back of the cupcake, tip-down, to make the tail/feathers.

Nutrition

Information per Serving
Serving Size	24
Calories	257
Fat	11g
Saturated Fat	3g
Cholesterol	30mg
Sodium	164mg
Carbohydrates	38g
Dietary Fiber	2g
Protein	3g