Thanksgiving Cupcakes Recipe: Moist and Spiced

Introduction

Thanksgiving Cupcakes are a moist, spiced treat, perfect for holiday parties, dessert tables, or gifting. This festive recipe, featuring pumpkin or spice cake with cream cheese frosting, delivers warm autumn flavors in portable form. Presented on a white ceramic stand, optionally garnished with fall sprinkles and cinnamon sticks, these Thanksgiving Cupcakes offer a charming, appetizing aesthetic that elevates any celebration. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to dessert that brings seasonal, crowd-pleasing charm to any occasion.

Ingredients

For the Thanksgiving Cupcakes:

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 cup canned pumpkin puree (or applesauce)
• ½ cup buttermilk
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Orange, brown, yellow gel food coloring

Serving:

• Optional: Fall sprinkles, candy corn, cinnamon sticks
• Suggested Accompaniments: Coffee, hot cider
• Suggested Pairings: Milk, spiced tea
• Suggested Aesthetic: Serve on a white ceramic stand
• Suggested Equipment: Standard muffin tin, piping bag, #1M tip

Step-by-Step Process

1. Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with festive liners (orange, brown, or fall patterns). This ensures easy release and adds instant holiday flair.
2. Whisk Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain. This evenly distributes leavening and spices for consistent flavor and rise.
3. Cream Butter and Sugars: In a large bowl with an electric mixer, beat softened butter, granulated sugar, and brown sugar on medium-high speed 2–3 minutes until pale and fluffy. Scrape bowl once. This aerates the batter for tender, domed cupcakes.
4. Add Eggs and Pumpkin: Beat in eggs one at a time, 30 seconds each, until fully incorporated. Add pumpkin puree and vanilla. Mix until smooth. The batter may look curdled—this is normal and resolves with dry ingredients.
5. Alternate Dry and Wet: With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions (dry-wet-dry-wet-dry). Mix only until just combined after each—overmixing deflates the rise and toughens the texture.
6. Fill Liners: Scoop batter into liners using a ¼-cup measure or cookie scoop, filling each ⅔ full. Tap tin gently on the counter to release air bubbles. Even filling ensures uniform baking.
7. Bake to Springy: Bake 18–22 minutes. Rotate the tin halfway. Cupcakes are done when the tops spring back when lightly pressed, and a toothpick inserted in the center comes out clean or with moist crumbs. Do not overbake—dry cupcakes result.
8. Cool completely: Cool in the tin 5 minutes, then transfer to a wire rack. Frosting warm cupcakes melts the icing. Cool at least 1 hour.
9. Make Frosting and Decorate: Beat cream cheese and butter until smooth. Add powdered sugar 1 cup at a time, then vanilla. Divide frosting; tint with gel colors (orange for pumpkins, brown for turkeys). Pipe swirls using #1M tip. Add sprinkles, candy corn “beaks,” or cinnamon sticks. Serve on a white ceramic stand.

Tips for Better Thanksgiving Cupcakes

• Fill liners ⅔ full for perfect domes
• Rotate the tin halfway for even baking
• Cool completely before frosting
• Use gel colors—liquid dilutes frosting
• Presented on a white ceramic stand to showcase the fall designs
• Make cupcakes 1 day ahead—flavor deepens
• Freeze unfrosted cupcakes up to 2 months
• Enhance aesthetic: pipe “Give Thanks” on liners

Variations and Customization

• Pumpkin Spice Latte: Add 1 tsp espresso powder.
• Apple Cider Cupcakes: Replace buttermilk with cider.
• Maple Pecan: Swirl maple frosting; top with pecans.
• Gluten-Free: Use 1:1 GF flour blend.
• Vegan: Use plant butter, flax eggs, and coconut cream frosting.
• Mini Cupcakes: Bake 10–12 minutes; yields 36.
• Chocolate Turkey: Use chocolate cake + turkey toppers.
• Cranberry Filling: Core and fill with cranberry sauce.

Storage and Serving Tips

• Store frosted cupcakes in an airtight container at room temperature up to 2 days.
• Refrigerate up to 5 days; bring to room temperature before serving.
• Freeze unfrosted cupcakes up to 2 months; thaw and frost.
• Serve at room temperature for the best flavor and texture.
• Pair with milk or spiced tea to complement the warmth.
• Presented on a white ceramic stand with garnishes for a festive, elegant charm.

Nutritional Information

Based on 12 servings (1 cupcake each):

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 260mg
• Total Carbohydrates: 54g
• Dietary Fiber: 1g
• Sugars: 42g
• Protein: 4g
• Vitamin A: 60% Daily Value
• Vitamin C: 2% Daily Value
• Calcium: 6% Daily Value
• Iron: 8% Daily Value

Note: Values with frosting (mini or vegan versions adjust calories). High in holiday joy.

Conclusion

This Thanksgiving Cupcakes recipe delivers moist, spiced perfection with creamy frosting in every bite. It transforms fall flavors into a portable celebration. Its mix-and-bake method and festive presentation make it a go-to. The domed tops and autumn swirls delight every taste. It’s sure to be a cherished recipe, loved for its warm, crowd-pleasing charm.