Best 4 Savory Thanksgiving Cupcakes Recipes

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Thanksgiving, the time for family and friends to gather around the table and indulge in a feast of turkey, stuffing, mashed potatoes, and of course, pumpkin pie. But what if you wanted to change things up this year and try something a little different? Savory Thanksgiving cupcakes are the perfect way to add a unique and delicious twist to your holiday spread. With their moist and fluffy texture, savory flavors, and festive decorations, these cupcakes are sure to be a hit with everyone at the table. So get ready to impress your guests and create a Thanksgiving memory that will last a lifetime.

Here are our top 4 tried and tested recipes!

STUFFING CUPCAKES



Stuffing Cupcakes image

Provided by Duff Goldman

Categories     side-dish

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 9

Nonstick cooking spray
2 extra-large eggs
1 1/4 cups heavy cream
Kosher salt and freshly ground black pepper
4 cups leftover stuffing
2 1/2 cups leftover mashed potatoes
2 tablespoons sour cream
2 tablespoons melted butter
Chopped chives, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup standard muffin tin with cooking spray and set aside. Whisk together the eggs and 1 cup heavy cream in a large bowl and sprinkle with some salt and pepper. Add the leftover stuffing and thoroughly combine. Set aside for about 20 minutes to let the stuffing absorb the cream and eggs.
  • Divide the stuffing mixture among the muffin cups in the prepared pan, using an ice cream scoop for a rounded top. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 15 minutes.
  • Reheat the leftover mashed potatoes to very hot, then add to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter and remaining 1/4 cup heavy cream. Whip on medium speed until light and fluffy, then season with salt and pepper. Transfer the potatoes to a pastry bag fitted with a large star tip.
  • Pipe about 1/4 cup potatoes on the tops of each stuffing cupcake. Torch the tops of the cupcakes so the edges of the potatoes get toasty and a little charred. Garnish with chives and serve.

SAVORY THANKSGIVING CUPCAKES



Savory Thanksgiving Cupcakes image

This is a great way to get the taste of everything you love about Thanksgiving in a perfect little bite and without all the mess!

Provided by NicoleMcmom

Categories     Holidays and Events Recipes     Thanksgiving

Time 40m

Yield 6

Number Of Ingredients 14

cooking spray
1 (8.5 ounce) package cornbread mix (such as Jiffy®)
½ cup creamed corn
⅓ cup whole milk
1 large egg
½ teaspoon ground sage
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons whole berry cranberry sauce, divided
2 cups refrigerated mashed potatoes, warmed
½ pound sliced cooked turkey
4 tablespoons hot turkey gravy
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
  • Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
  • Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
  • Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
  • Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

Nutrition Facts : Calories 351 calories, Carbohydrate 49.8 g, Cholesterol 63.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 17.3 g, SaturatedFat 2.6 g, Sodium 911.5 mg, Sugar 5.3 g

THANKSGIVING TURKEY CUPCAKES



Thanksgiving Turkey Cupcakes image

These moist pumpkin cupcakes are topped with a one-bowl chocolate buttercream and easy-to-find confections for a fun and tasty holiday treat that everyone will want to gobble up (pun intended!). The cupcakes can be made a day or two ahead but wait to decorate them until the day you are serving.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 12 cupcakes

Number Of Ingredients 25

1 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup vegetable oil
1 cup pure pumpkin purée
3 cups confectioners' sugar
1/2 cup Dutch process cocoa powder
2 sticks (1 cup) unsalted butter, at room temperature
Pinch fine salt
2 teaspoons pure vanilla extract
2 to 3 tablespoons heavy cream
1/2 cup confectioners' sugar
1 to 2 tablespoons lemon juice
84 candy-coated orange, yellow and brown peanut butter candies, such as Reese's Pieces
12 flower-shaped ginger cookies, such as Anna's Ginger Thins
12 glazed donut holes
24 candy eyeballs
12 pieces candy corn
4 red round or heart-shaped sugared jelly candies
12 peanut-shaped peanut butter cookies

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  • For the cupcakes: Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, brown sugar and eggs together in a large bowl until smooth and light. Whisk in the oil until combined. Whisk in the pumpkin until completely smooth. Add the dry ingredients and fold until the batter is just smooth.
  • Divide the batter among the muffin cups. Bake until a tester inserted in the center of the muffins comes out just clean, 20 to 25 minutes. Transfer the pan to a rack and cool 5 minutes, then remove the cupcakes from the pan and cool on the rack completely.
  • For the chocolate buttercream: Sift the confectioners' sugar and cocoa onto a piece of parchment paper. Beat the butter and salt in a stand mixer fitted with the paddle attachment until light, about 1 minute. Add the confectioners' sugar mixture and beat on low speed until just combined. Add the vanilla and 1 tablespoon cream. Beat on medium-high speed until light and fluffy, 2 to 3 minutes, adding more cream as needed to make a light, spreadable frosting.
  • Generously frost the cupcakes. Use an offset spatula to make the tops smooth and flat.
  • For decorating: Combine the confectioners' sugar and a tablespoon of lemon juice in a small bowl and whisk with a fork until smooth. Add more lemon juice, as needed, to make a frosting the consistency of glue.
  • Use the confectioners' sugar glue to adhere 7 peanut butter candies to each ginger cookie like the feathers of a turkey's tail (make a row of 5, then place 2 underneath). Lay flat until set, about 15 minutes.
  • To make the heads, cut a small slice from the side of each doughnut hole so the heads will sit flat on the cupcakes. Glue 2 eyeballs to each head. Cut the yellow end from each piece of candy corn and discard it. Use a paring knife to cut a slit just below the eyes in a head and stick in a candy corn to make a beak. Repeat with the remaining heads. Cut each of the 4 red jelly candies into 3 half-moons. Glue each to the side of the candy corn for the wattles.
  • Cut two "wings" from each peanut butter cookie by laying the cookie horizontally and cutting each side on an angle to make 2 wings; a triangular piece of cookie will be left over in the middle (snack on it, or save it for another use).
  • Stick the tails into the back of the cupcakes at a slight angle. Add the heads on top and the wings on the sides.

THANKSGIVING CUPCAKES



Thanksgiving Cupcakes image

Kids will gobble these up! Gummy candies, marshmallows, and toasted coconut flakes make excellent facial features and feathers for tiny Thanksgiving "turkeys."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 6

Simple Chocolate Buttercream
24 cupcakes, such as One-Bowl Chocolate Cupcakes
24 coconut marshmallows
48 long chocolate sprinkles
1 pound mini gummy fish (144 pieces)
12 ounces sweetened shredded coconut, lightly toasted (4 cups)

Steps:

  • Use an offset spatula to spread buttercream over cupcakes in a smooth layer.
  • With a wet toothpick, poke two holes in each coconut marshmallow; using kitchen tweezers, insert chocolate sprinkles for eyes. Cut 12 orange gummy fish in half; push one half into each marshmallow for a beak. Press marshmallow heads onto cupcakes. Press 5 more gummy fish into each cupcake to make tail feathers. Sprinkle toasted coconut over cupcakes to cover completely. Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers.

Tips:

  • Use a boxed cake mix to save time and energy. You can also make your own cake batter from scratch if you prefer.
  • Be creative with your cupcake flavors. You can use any type of cake mix or batter that you like, and you can add in different spices, extracts, or fruits to create unique flavors.
  • Don't overfill the cupcake liners. Fill them about 2/3 full so that the cupcakes have room to rise.
  • Bake the cupcakes according to the package directions or recipe. Check them for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • Get creative with your frosting. You can use any type of frosting that you like, and you can decorate the cupcakes with sprinkles, candy, or other toppings.

Conclusion:

Savory Thanksgiving cupcakes are a delicious and unique way to celebrate the holiday. They are easy to make and can be customized to your own taste. With a little creativity, you can create Thanksgiving cupcakes that are both festive and delicious.

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