Thanksgiving is a time for family, friends, and delicious food, and what better way to celebrate than with a delectable array of cupcakes? These delightful treats bring a touch of whimsy to the holiday table while allowing for endless creativity in flavor and decoration.
From classic pumpkin spice to innovative combinations like pecan pie and caramel drizzle, cupcakes offer a perfect balance of sweetness and festivity, making them an ideal dessert choice for your Thanksgiving feast.
In this blog, we’ll explore over 30 Thanksgiving cupcake recipes that will inspire your baking this season.
Each recipe captures the essence of the holiday, blending traditional flavors with modern twists. Whether you’re hosting a large gathering or enjoying an intimate dinner, these cupcakes are sure to impress your guests and become a highlight of your holiday celebration.
Get ready to indulge in the sweet side of Thanksgiving as we dive into a world of autumn-inspired cupcake creations!
30+ Delectable Thanksgiving Cupcake Recipes to Sweeten Your Holiday
As Thanksgiving approaches, the joy of baking and sharing sweet treats becomes a cherished tradition. These 30+ Thanksgiving cupcake recipes offer something for everyone, from classic flavors to unique creations that are sure to delight your family and friends.
With their beautiful presentation and irresistible taste, cupcakes are the perfect way to add a festive touch to your holiday celebrations.
Whether you’re a seasoned baker or just starting out, these recipes will inspire you to create delightful desserts that capture the spirit of Thanksgiving.
So gather your loved ones, whip up a batch (or several), and enjoy the warmth and joy that come with sharing homemade treats this holiday season. Happy baking!
Pumpkin Spice Cupcakes with Cream Cheese Frosting
These Pumpkin Spice Cupcakes are a fall classic that perfectly captures the essence of Thanksgiving. Made with real pumpkin puree and warm spices, they are moist and flavorful, complemented by a rich cream cheese frosting. This recipe is easy to follow and will make your kitchen smell like a cozy autumn day.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: cinnamon for sprinkling
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Combine dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and salt, mixing until light and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Sprinkle a pinch of cinnamon on top for an extra touch.
These Pumpkin Spice Cupcakes are sure to be a hit at your Thanksgiving gathering. Their moist texture and warm spice flavors evoke the spirit of the season, while the creamy frosting adds a luxurious finish. Perfect for both kids and adults, these cupcakes can be made ahead of time and stored in an airtight container, allowing you to enjoy more time with your loved ones. Make sure to save a few for yourself because they won’t last long!
Apple Cider Cupcakes with Cinnamon Buttercream
Capture the essence of fall with these Apple Cider Cupcakes. Infused with the flavors of apple cider and warm spices, these cupcakes are a fantastic way to celebrate Thanksgiving. Topped with a rich cinnamon buttercream, they are not only visually appealing but also a delightful treat that showcases the season’s best flavors.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsweetened applesauce
- ½ cup apple cider
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the cinnamon buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons apple cider
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Combine wet ingredients: In another large mixing bowl, combine applesauce, apple cider, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add apple cider, vanilla extract, and ground cinnamon, and beat until fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, pipe or spread the cinnamon buttercream on top.
These Apple Cider Cupcakes are an extraordinary addition to your Thanksgiving dessert lineup. The combination of apple cider and spices creates a flavor that resonates with the holiday season. The cinnamon buttercream adds a decadent touch that makes these cupcakes irresistible. They are perfect for serving at gatherings or for enjoying with a warm cup of cider. Your guests will appreciate this comforting dessert that embodies the spirit of Thanksgiving!
Pecan Pie Cupcakes with Maple Frosting
These Pecan Pie Cupcakes are a delightful twist on the classic Thanksgiving dessert. With a moist cupcake base filled with a gooey pecan pie filling and topped with a rich maple frosting, these cupcakes bring all the flavors of pecan pie in a portable form. They are an excellent choice for anyone looking to impress guests with a unique treat.
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup chopped pecans
For the pecan pie filling:
- 1 cup chopped pecans
- 1 cup light corn syrup
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the maple frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare pecan pie filling: In a bowl, mix together chopped pecans, corn syrup, granulated sugar, brown sugar, eggs, vanilla extract, and salt until well combined. Set aside.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and buttermilk.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in chopped pecans.
- Fill cupcakes: Fill each cupcake liner about 2/3 full with cupcake batter, then add a spoonful of the pecan pie filling on top of each.
- Bake: Bake for 20-22 minutes, or until a toothpick inserted into the cupcake comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, maple syrup, vanilla extract, and a pinch of salt, and beat until fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the maple frosting.
These Pecan Pie Cupcakes are a showstopper at any Thanksgiving celebration, combining the beloved flavors of pecan pie with the fun of a cupcake. The gooey pecan filling adds a wonderful texture, while the maple frosting provides a sweet, rich topping. They are not only a feast for the taste buds but also a visually stunning dessert that can be decorated with extra pecans or a drizzle of maple syrup. Whether served at a festive gathering or as a sweet treat after the meal, these cupcakes are sure to become a cherished part of your Thanksgiving traditions.
Sweet Potato Cupcakes with Marshmallow Frosting
These Sweet Potato Cupcakes are a delightful tribute to classic Thanksgiving flavors. Made with real sweet potatoes, these moist cupcakes are both sweet and subtly spiced. Topped with a fluffy marshmallow frosting, they resemble the beloved sweet potato casserole, making them an ideal holiday treat. These cupcakes are perfect for impressing your family and friends while also being a fun twist on traditional flavors.
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- 1 cup sweet potato puree (canned or fresh)
- 2 large eggs
- 1 teaspoon vanilla extract
For the marshmallow frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Combine wet ingredients: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add the sweet potato puree, eggs, and vanilla extract, mixing until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, marshmallow fluff, vanilla extract, and salt, mixing until smooth and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, generously frost them with the marshmallow frosting.
These Sweet Potato Cupcakes with Marshmallow Frosting are a fantastic way to incorporate seasonal flavors into your Thanksgiving celebration. They evoke the nostalgia of sweet potato casserole while presenting it in a fun cupcake form. The light, fluffy marshmallow frosting perfectly complements the rich, moist cupcakes, creating a delightful treat that will leave your guests wanting more. These cupcakes can be made ahead of time, making them a convenient and festive addition to your holiday dessert spread.
Cranberry Orange Cupcakes with Cream Cheese Frosting
These Cranberry Orange Cupcakes are a refreshing twist on traditional Thanksgiving flavors. The tartness of cranberries combined with the bright citrus notes of orange creates a vibrant and delicious cupcake that balances sweetness and tartness perfectly. Topped with a creamy orange-infused cream cheese frosting, these cupcakes are not only delicious but also visually stunning, making them a wonderful addition to any holiday table.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup fresh or frozen cranberries (chopped)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- Zest of 1 orange
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped cranberries.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the cream cheese and butter together until creamy. Gradually add powdered sugar, orange juice, vanilla extract, and orange zest, mixing until smooth.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the orange cream cheese frosting.
These Cranberry Orange Cupcakes are a delightful addition to your Thanksgiving dessert spread. The tart cranberries paired with the bright citrus notes create a refreshing flavor that stands out among traditional holiday desserts. The cream cheese frosting adds a rich and creamy texture, making each bite irresistible. These cupcakes not only taste amazing but also bring a beautiful pop of color to your table, making them a perfect treat for your holiday celebrations. Your guests will appreciate this unique dessert that encapsulates the spirit of Thanksgiving!
Chocolate Hazelnut Cupcakes with Whipped Ganache Frosting
Indulge your guests with these decadent Chocolate Hazelnut Cupcakes, which are perfect for Thanksgiving celebrations. The rich chocolate cupcakes are filled with a delightful hazelnut spread, and they are topped with a luscious whipped ganache frosting. These cupcakes offer a luxurious twist on traditional Thanksgiving flavors and will satisfy any chocolate lover at your gathering.
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hazelnut spread (like Nutella)
For the whipped ganache frosting:
- 8 oz bittersweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped hazelnuts for garnish
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and buttermilk until smooth.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill cupcakes: Fill each cupcake liner about 2/3 full with batter. Add a teaspoon of hazelnut spread to the center of each cupcake and cover with more batter to fill the liners.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the whipped ganache: In a saucepan, heat the heavy cream until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for 5 minutes. Stir until smooth, then refrigerate until it cools and thickens (about 30 minutes). Once cooled, beat with powdered sugar and vanilla extract until fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the whipped ganache. Garnish with chopped hazelnuts if desired.
These Chocolate Hazelnut Cupcakes are a luxurious addition to your Thanksgiving dessert lineup. The combination of rich chocolate and creamy hazelnut creates an indulgent experience that chocolate lovers will adore. The whipped ganache frosting adds a light and airy texture, making these cupcakes feel extra special. Perfect for any festive gathering, they will surely impress your guests and leave them craving more. Whether served alongside a cup of coffee or as a dessert after the holiday meal, these cupcakes are the perfect sweet ending to a day of gratitude and feasting.
Pumpkin Spice Latte Cupcakes
Embrace the flavors of fall with these Pumpkin Spice Latte Cupcakes, a delightful blend of pumpkin and coffee that brings the best of both worlds to your Thanksgiving table. With a moist pumpkin cupcake base infused with warm spices and topped with a creamy coffee-flavored frosting, these cupcakes are not only a treat for the taste buds but also a comforting nod to everyone’s favorite seasonal beverage. They’re perfect for holiday gatherings and will have your guests reaching for seconds!
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup brewed coffee (cooled)
For the coffee frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional for consistency)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add pumpkin puree, eggs, vanilla extract, and brewed coffee, mixing until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, brewed coffee, vanilla extract, and heavy cream (if needed) until smooth and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the coffee frosting.
These Pumpkin Spice Latte Cupcakes are the perfect way to celebrate the flavors of fall while adding a festive touch to your Thanksgiving dessert table. They offer a delightful blend of pumpkin, spice, and coffee, making them an indulgent treat for any holiday gathering. The creamy coffee frosting complements the moist pumpkin cupcakes beautifully, creating a harmonious balance of flavors. Whether you serve them alongside a warm cup of coffee or as a dessert at your Thanksgiving feast, these cupcakes are sure to be a hit with family and friends alike!
Pecan Pie Cupcakes with Caramel Drizzle
Capture the essence of classic pecan pie in cupcake form with these Pecan Pie Cupcakes. They feature a rich and moist cupcake base filled with gooey pecan pie filling and topped with a silky caramel drizzle. These cupcakes are not only delicious but also bring the nostalgic flavors of Thanksgiving to your dessert spread. Perfect for sharing or as a sweet finale to your holiday meal, they are sure to become a family favorite.
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the pecan pie filling:
- 1 cup pecans, chopped
- ¾ cup corn syrup
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the caramel drizzle:
- ½ cup caramel sauce (store-bought or homemade)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter until creamy. Add the sugar mixture and beat until light and fluffy. Add eggs, vanilla extract, and buttermilk, mixing until combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Prepare the filling: In a separate bowl, mix chopped pecans, corn syrup, brown sugar, eggs, vanilla extract, and salt until well combined.
- Fill cupcakes: Fill each cupcake liner halfway with cupcake batter. Add a spoonful of pecan pie filling on top, then add more batter to fill the liners about 2/3 full.
- Bake: Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle with caramel: Once the cupcakes are cooled, drizzle with caramel sauce.
These Pecan Pie Cupcakes with Caramel Drizzle are a delightful fusion of classic Thanksgiving flavors and modern cupcake appeal. Each bite is a comforting reminder of the beloved pecan pie, complete with a rich and gooey filling. The caramel drizzle adds an extra layer of sweetness and decadence that will leave your guests raving about these cupcakes long after the holiday is over. They are perfect for adding a unique twist to your Thanksgiving dessert table and are sure to be a standout treat at your gathering!
Apple Cinnamon Cupcakes with Cream Cheese Frosting
Bring the flavors of autumn to your Thanksgiving celebration with these Apple Cinnamon Cupcakes. Featuring fresh apple chunks and warm cinnamon spices, these moist cupcakes evoke the comfort of homemade apple pie. Topped with a rich cream cheese frosting, they are not only delightful in flavor but also visually appealing, making them a wonderful addition to any holiday dessert spread.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apples, peeled and diced (preferably Granny Smith or Honeycrisp)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced apples.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and ground cinnamon, mixing until smooth.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
These Apple Cinnamon Cupcakes with Cream Cheese Frosting bring the essence of fall into a delightful cupcake form, making them an excellent addition to your Thanksgiving dessert table. The combination of fresh apples and warm spices creates a cozy flavor that perfectly complements the creamy frosting. They are not only delicious but also provide a wonderful visual appeal that will enhance your holiday spread. Your guests will love the comforting flavors reminiscent of a classic apple pie, making these cupcakes a memorable treat for Thanksgiving and beyond!
Cranberry Orange Cupcakes with Cream Cheese Frosting
Celebrate the festive season with these delightful Cranberry Orange Cupcakes. Bursting with tart cranberries and zesty orange flavors, these cupcakes are a refreshing addition to your Thanksgiving dessert spread. The sweet and tangy cream cheese frosting complements the fruity base perfectly, creating a balance of flavors that will leave your guests craving more. These cupcakes not only look beautiful but also capture the essence of Thanksgiving in every bite, making them a must-have for your holiday celebration.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup orange juice (freshly squeezed if possible)
- 1 cup fresh or frozen cranberries (chopped)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 tablespoon orange juice
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange juice.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped cranberries.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, orange zest, and orange juice, mixing until smooth.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
These Cranberry Orange Cupcakes are a vibrant addition to your Thanksgiving dessert table, bringing a burst of flavor and color to the festivities. The tartness of the cranberries perfectly balances the sweetness of the cream cheese frosting, making these cupcakes a delightful treat for your guests. Their festive appearance and delicious taste will surely impress everyone, and they’re an excellent way to showcase seasonal ingredients. Treat your family and friends to these delightful cupcakes, and watch them disappear in no time!
Maple Pecan Cupcakes with Brown Butter Frosting
Indulge in the rich flavors of fall with these Maple Pecan Cupcakes topped with decadent brown butter frosting. The nutty pecans and the sweet maple syrup create a deliciously moist cupcake that embodies the warmth of Thanksgiving. The nutty aroma and flavors are enhanced by the luscious brown butter frosting, making these cupcakes a true celebration of the season. They are perfect for any holiday gathering and are sure to be a hit among your family and friends.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup pure maple syrup
- 1 cup pecans, chopped
For the brown butter frosting:
- ½ cup unsalted butter
- 3-4 cups powdered sugar (to taste)
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, buttermilk, and maple syrup until combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the brown butter frosting: In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly. In a mixing bowl, beat the brown butter with powdered sugar, milk, and vanilla extract until smooth and creamy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the brown butter frosting.
These Maple Pecan Cupcakes with Brown Butter Frosting are a true indulgence that captures the essence of Thanksgiving. The combination of maple and pecan flavors creates a moist and flavorful cupcake that is both comforting and festive. The brown butter frosting adds a rich and nutty element that perfectly complements the cupcakes, making them irresistible. Serve these delightful treats at your Thanksgiving gathering, and watch as they quickly become a beloved favorite among your guests, showcasing the best of seasonal flavors!
Sweet Potato Cupcakes with Marshmallow Frosting
Bring a taste of traditional Thanksgiving sweet potato pie to your dessert table with these Sweet Potato Cupcakes topped with fluffy marshmallow frosting. The moist sweet potato cupcakes are subtly spiced and incredibly flavorful, making them a delightful alternative to standard cupcakes. The marshmallow frosting adds a sweet and creamy finish that perfectly mirrors the classic pie topping. These cupcakes are not only delicious but also a unique and festive addition to your Thanksgiving festivities.
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 1 cup mashed sweet potatoes (cooked and cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
For the marshmallow frosting:
- 1 cup marshmallow fluff
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add the mashed sweet potatoes, eggs, and vanilla extract, mixing until combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the marshmallow frosting: In a mixing bowl, beat the marshmallow fluff and softened butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. If the frosting is too thick, add milk until the desired consistency is reached.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the marshmallow frosting.
These Sweet Potato Cupcakes with Marshmallow Frosting are a delightful way to incorporate a classic Thanksgiving flavor into your dessert lineup. The combination of sweet potato and warm spices creates a unique cupcake that is sure to impress your guests. Topped with fluffy marshmallow frosting, these cupcakes are both visually appealing and deliciously satisfying. They are perfect for sharing at holiday gatherings and will surely become a cherished favorite in your Thanksgiving traditions. Treat your loved ones to these sweet potato delights, and watch as they savor every bite!
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Embrace the flavors of fall with these Pumpkin Spice Cupcakes topped with luscious cinnamon cream cheese frosting. Moist and flavorful, these cupcakes are a celebration of the iconic pumpkin spice blend that defines the season. The cream cheese frosting adds a rich, tangy sweetness that perfectly complements the warm spices, making these cupcakes an irresistible addition to your Thanksgiving dessert spread. Their delightful aroma and festive appearance will surely impress your guests and leave them asking for the recipe!
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the cinnamon cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract until combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat the cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and cinnamon, mixing until smooth and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting.
These Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting capture the essence of Thanksgiving with every bite. The moist, spiced cupcake pairs perfectly with the creamy, sweet frosting, making them a standout dessert for your holiday gathering. Their festive flavor and inviting aroma will delight your guests and bring a warm touch to your Thanksgiving table. Share these delightful cupcakes with family and friends, and enjoy the smiles they bring as everyone indulges in this seasonal treat!
Pecan Pie Cupcakes with Caramel Drizzle
Indulge in the flavors of classic pecan pie with these decadent Pecan Pie Cupcakes topped with a rich caramel drizzle. These cupcakes embody the essence of the beloved dessert, featuring a moist base filled with crunchy pecans and a hint of vanilla. The caramel drizzle adds an extra layer of sweetness, making each bite a delightful experience. Perfect for Thanksgiving, these cupcakes are sure to impress your guests and satisfy their sweet cravings, bringing a festive touch to your dessert table.
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup corn syrup (light or dark)
For the caramel drizzle:
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and corn syrup until combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the caramel drizzle: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring constantly until the mixture thickens slightly. Remove from heat and stir in vanilla extract.
- Drizzle and serve: Once the cupcakes are completely cool, drizzle the caramel sauce over the top and garnish with additional chopped pecans if desired.
These Pecan Pie Cupcakes with Caramel Drizzle bring the classic flavors of pecan pie to a delightful cupcake form, making them a perfect addition to your Thanksgiving celebration. The combination of moist cake, crunchy pecans, and sweet caramel creates a truly indulgent treat that your guests will love. These cupcakes not only look beautiful on your dessert table but also provide a delicious taste of the season. Treat your loved ones to these delightful cupcakes, and savor the smiles they bring as everyone enjoys this festive dessert!
Apple Cider Cupcakes with Vanilla Bean Frosting
Capture the essence of autumn with these delightful Apple Cider Cupcakes topped with creamy vanilla bean frosting. Infused with the warm flavors of apple cider and spices, these cupcakes are a fantastic way to celebrate the season. The vanilla bean frosting adds a luxurious touch, making each bite a perfect balance of sweet and spiced. These cupcakes are not only a delicious dessert option for Thanksgiving but also a delightful nod to the bounty of fall harvest.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup apple cider (preferably fresh)
- 1 teaspoon vanilla extract
For the vanilla bean frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean)
- 1-2 tablespoons milk (if needed)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the apple cider and vanilla extract until combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the vanilla bean frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and vanilla bean paste, mixing until smooth. If the frosting is too thick, add milk until desired consistency is reached.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the vanilla bean frosting.
These Apple Cider Cupcakes with Vanilla Bean Frosting are a delightful tribute to fall flavors and make for a perfect Thanksgiving dessert. The spiced apple cider cake paired with the creamy vanilla bean frosting creates a heavenly combination that will leave your guests wanting more. They not only taste incredible but also evoke the warm, cozy feelings of autumn gatherings. Share these scrumptious cupcakes with family and friends, and enjoy the happiness they bring to your Thanksgiving celebration!
Note: More recipes are coming soon!
