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Recipe

Turkey Cupcakes

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Watch How-To Video

Blogger, Arlene Cummings of Cooking with Sugar, makes Turkey Cupcakes with kids (adorable photo!) and talks about the importance of creating traditions.

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( 321 Ratings)

321 Ratings

5 Stars 78%

4 Stars 12%

3 Stars

2 Stars

1 Stars

Member Reviews ( 52 )

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PREP TIME 30 Min
TOTAL TIME 1 Hr 45 Min
SERVINGS 24

1: box Betty Crocker® SuperMoist® devil's food cake mix

: Water, vegetable oil and eggs called for on cake mix box

2: containers Betty Crocker® Rich & Creamy milk chocolate frosting

1: tube (4.25 oz) Betty Crocker® white decorating icing

1: tube (0.68 oz) Betty Crocker® brown decorating gel

: Candy corn

: Betty Crocker® chocolate candy sprinkles

Save $$$ on your favorite brands

1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
2 Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
3 To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.

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Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Easily fill a bag with frosting by placing the bag into a mug and turning the top down over the sides. Fill with frosting, then twist to close the top of the bag, squeezing to one corner before snipping off a tip.

Bake cupcakes ahead. Tightly cover unfrosted cupcakes and freeze up to 2 months.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cupcake (Cake and Frosting Only))

Calories 260

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 3g,
Trans Fat 2g),

Cholesterol 25mg;
Sodium 260mg;
Total Carbohydrate 37g

(Dietary Fiber 0g,
Sugars 26g),

Protein 1g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

2005 © and ®/™ of General Mills

Review & Comments

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1 - 3 of 52 Reviews View All

Posted 11/20/2012 5:48:41 PM REPORT ABUSE Cutierattie said:

Rating:

Very cute & easy & fun to make.

This reply was: Helpful Inspiring

Posted 4/5/2012 8:03:58 PM REPORT ABUSE ccc11 said:

Rating:

I had the same problem as kallen18. After putting hours of hard work in baking and decorating two dozen of these cupcakes, they were melted the next day. Luckily, i had some extra cookies, etc. and was able to fix them and keep them out on my cold porch. This is the only reason keeping me from rating these cupcakes with 5 spoons. My family loved them!

This reply was: Helpful Inspiring

Posted 11/18/2011 5:30:57 PM REPORT ABUSE DragonflyJ said:

Rating:

Good Idea for the kiddies while we're waiting for Thanksgiving Dinner. Gives them something constuctive to do instead of running around and making alot of noise while Mom is cooking in the kitchen.

This reply was: Helpful Inspiring