Thanksgiving Cupcakes

Thanksgiving Cupcakes Recipe

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.

I received the stickers from Ticings®. If you’d like to get your hands on some of their holiday-themed decorations to spruce up your baked goods, check out We’ll also be giving away Ticings® decorations, along with more than $1,000-worth of merchandise from other companies to PhamFatale readers during our 25 Days of Giveaways in December. Be sure to check back daily to participate!


Yields: 18 servings

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)


Preheat the oven to 375°F.

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.

In a separate bowl, combine the flour, cocoa powder, 3/4 teaspoon salt and baking powder. Sift all the dry ingredients.

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.

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).

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.

Remove from the oven and let cool completely.

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.

Bon appétit!


When frosting each miniature sweet, make sure the cupcakes are cooled completely; otherwise the frosting will collapse.

Mia from Ticings just sent me these adorable Halloween-themed peel-&-press edible stickers and sprinkles. You can order them directly at You can also custom-make your own design, which comes in super handy for birthdays, baby showers, weddings or even for the upcoming holidays!

Ticing Chocolate Sprinkles Recipe with Picture

Little reminder on how to make pumpkin-flavored buttercream frosting: In a bowl, combine 1 stick of butter (at room temperature), 1-½ cups powdered sugar,  1 tablespoon pumpkin purée, 2 tablespoons whipped cream and ½ teaspoon pure vanilla extract. Mix well. Voilà!

Check out more recipes for Thanksgiving desserts.

Published By: Jacqueline Pham on November 23, 2011.


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