25 Cupcake Ideas for Thanksgiving That Guests Will Gobble Up

I put this together because Thanksgiving is nearly here and dessert time should feel fun, not frantic. I wanted to give you a way to wow guests without spending all day in the kitchen. These cupcakes blend holiday flavors with simple steps that anyone can pull off.

If you host a crowd, bake for kids, or love sharing sweet treats at the table, this post is for you. You care about flavors that fit the season and a plan that keeps you calm in the rush. You also want desserts that travel well and still look festive on the dessert board.

Here you will find 25 cupcake ideas for Thanksgiving that are easy, tasty, and pretty enough to lift the whole spread. Think pumpkin spice, maple pecan, cranberry lemon, and apple cinnamon twists. Each idea comes with a simple frosting style and a quick decorating tip you can do the night before. I also add tips to bake ahead, store well, and move them to a display tray without a mess.

This guide also helps you pick flavors that match your menu and it includes options for nut free or dairy free guests. You can mix and match to fit your time, budget, and oven space.

Use these ideas as a jumping off point to create your own twists. Next steps: pick two to try this week and a simple topper you can assemble in minutes.

These cupcakes bring the warmth of the season to the table and make dessert easy for you. Let’s dive in and start choosing the perfect treats for your Thanksgiving.

1. Pumpkin Spice Delight

Want a cupcake that sets a cozy mood for Thanksgiving? Pumpkin spice is the perfect start. These cupcakes are light and soft, with warm cinnamon and nutmeg in every bite. The pumpkin keeps them moist, while cream cheese frosting adds a tangy finish. A pinch of cinnamon on top makes the whole tray look ready for guests to dive in.

Servings: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 220 per cupcake

Ingredients:

– 1 cup all-purpose flour

– 1 tsp baking soda

– 1 tsp baking powder

– 1/2 tsp salt

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/2 cup pumpkin puree

– 1/2 cup granulated sugar

– 1/4 cup brown sugar

– 1/2 cup vegetable oil

– 2 eggs

– 1 tsp vanilla extract

– 8 oz cream cheese, softened

– 1/4 cup unsalted butter, softened

– 2 cups powdered sugar

– 1 tsp vanilla extract (for frosting)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

2. Whisk the dry ingredients in one bowl: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a second bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and the vanilla.

4. Stir the wet mix into the dry mix until just combined. Don’t overmix.

5. Fill liners about two-thirds full and bake 18–22 minutes. Cool completely before frosting.

6. To make frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.

7. Frost the cupcakes and dust with a pinch of cinnamon if you like.

Tips: Use fresh pumpkin puree for a richer flavor. If you want lighter frosting, whip a bit longer for a fluffier texture.

2. Apple Cider Bliss

Craving a fall treat that fits your Thanksgiving table? Apple cider cupcakes bring that warm, cozy smell to the kitchen. The cider keeps the cake moist and lightly spiced, while a creamy apple buttercream adds a fruity sweetness. A few thin apple slices on top make them look as festive as they taste.

Servings: 12

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 215 per cupcake

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 3/4 cup apple cider

– 1 cup sugar

– 1/2 cup vegetable oil

– 2 eggs

– 1 tsp vanilla extract

– For the frosting:

– 1/2 cup unsalted butter, softened

– 1 1/2 cups powdered sugar

– 1/4 cup apple butter

– 1 tsp vanilla extract

– Pinch of salt

Instructions:

1. Preheat to 350°F (175°C). Line a cupcake pan with liners.

2. Whisk together flour, baking powder, baking soda, and salt in a bowl.

3. In another bowl, mix cider, sugar, oil, eggs, and vanilla until smooth.

4. Stir the wet mix into the dry until just combined.

5. Fill liners about 2/3 full. Bake 20–25 minutes. Cool completely before frosting.

6. Make the frosting: beat butter, add powdered sugar a little at a time, then blend in apple butter, vanilla, and salt. Frost cupcakes and top with thin apple slices.

Tips: For a richer flavor, use homemade apple butter in the frosting.

3. Pecan Pie Surprise

You want a dessert that shines at Thanksgiving without a ton of hassle. You want something guests can grab and enjoy right away. Pecan Pie Surprise cupcakes give you both. A soft vanilla cupcake hides a gooey caramel-pecan center, then a glossy chocolate ganache crowns the top. It tastes like pecan pie in cake form and looks like a mini dessert station on your table.

This is why it works: easy to bake, easy to share, and deeply comforting. The mix of caramel, nuts, and chocolate hits all the right notes for a festive finish. It also travels well if you need to bring treats to a gathering. Ready to bake? Let’s get you there.

Servings: 12

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Calories: 260 per cupcake

Ingredients:

– 1 ¼ cups all-purpose flour

– 1 tsp baking powder

– ½ tsp salt

– ½ cup unsalted butter, softened

– 1 cup sugar

– 2 eggs

– 1 tsp vanilla

– ½ cup pecans, chopped

– ½ cup caramel sauce

– ½ cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan.

2. Whisk flour, baking powder, and salt in a bowl.

3. Beat butter and sugar until light and fluffy.

4. Add eggs and vanilla; mix until smooth.

5. Stir in dry ingredients until just combined.

6. Fill liners halfway, add a tablespoon of pecan-caramel filling.

7. Top with more batter and bake 20 minutes.

8. Cool, then drizzle with chocolate ganache.

Tips: Pair with a dollop of whipped cream for a touch of extra richness.

4. Maple Bacon Bliss

Need a bold Thanksgiving treat that stands out? Maple bacon cupcakes mix sweet maple with smoky crunch. The cake stays moist and the maple buttercream adds extra maple flavor. Bacon bits give a savory snap that guests will remember. Here is why it fits a festive table.

Servings: 12

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

Calories: 240 per cupcake

Ingredients:

– Cupcake batter:

– 1 cup all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1/2 cup maple syrup

– 1/2 cup sugar

– 1/2 cup butter, softened

– 2 eggs

– 1 tsp vanilla extract

– 4 slices cooked bacon, crumbled

– Maple buttercream:

– 1/2 cup butter, softened

– 2 cups powdered sugar

– 2-3 tbsp maple syrup

– 1-2 tbsp milk or cream

– 1 tsp vanilla

– Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. In a second bowl, beat butter and sugar until fluffy. Add eggs, vanilla, and maple syrup.

4. Combine wet and dry ingredients until just blended. Fold in crumbled bacon.

5. Fill liners about two-thirds full and bake 22 minutes. Let cool completely.

6. Pipe maple buttercream on top and finish with a few bacon bits.

Tips: Use pure maple syrup for depth. A little bacon goes a long way.

5. Cranberry Orange Zing

Want a dessert that makes your Thanksgiving table feel special without extra stress? Try Cranberry Orange Zing cupcakes. The tart cranberry pops with a bright orange note, creating a festive bite you can taste and see. A light orange frosting completes the look, and a single cranberry on top makes them photo ready. These cupcakes bake quickly and serve 12, perfect for gatherings.

Servings: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 210 per cupcake

Ingredients:

– 1 ½ cups all-purpose flour

– 1 tsp baking powder

– ½ tsp baking soda

– ¼ tsp salt

– 1 cup sugar

– ½ cup butter, softened

– 2 eggs

– ½ cup fresh cranberries, chopped

– Zest of 1 orange

– ¼ cup orange juice

– For frosting: 1 cup powdered sugar, 2–3 tbsp orange juice, 1 tsp butter, zest from ½ orange

Instructions:

1. Preheat the oven to 350°F (175°C). Line a cupcake tray with liners.

2. Whisk together flour, baking powder, baking soda, and salt.

3. In a second bowl, beat butter and sugar until light and fluffy.

4. Add eggs, orange zest, and orange juice; mix until smooth.

5. Stir in dry ingredients until just combined, then fold in cranberries.

6. Fill liners about 2/3 full. Bake 20 minutes.

7. Cool completely, then frost with the orange frosting and top with a cranberry.

Tips: Fresh cranberries give the best flavor and texture.

6. Sweet Potato Casserole Cupcakes

You want a Thanksgiving dessert that nods to the casserole but fits a cupcake tray. These treats give you that familiar taste in a cute, portable form. The cupcakes stay moist and soft, with a creamy finish from a marshmallow frosting that mimics the topping. A light shower of crushed pecans adds a welcome crunch and warm flavor. They look festive and are easy to bake, so you can share the nostalgia without extra work.

Here is how to make them:

Ingredients:

– Batter: 1 cup mashed sweet potatoes; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1 tsp vanilla extract

– For frosting: 1 cup mini marshmallows; 2 tbsp butter; 1/2 cup powdered sugar; 1-2 tbsp milk

– Topping: 1/2 cup chopped pecans, toasted or crushed

Instructions:

1) Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2) Whisk dry ingredients: flour, baking powder, baking soda, cinnamon.

3) In a separate bowl, beat butter with both sugars until light, then beat in eggs, vanilla, and mashed sweet potatoes.

4) Stir dry ingredients into wet just until combined.

5) Fill liners two-thirds full. Bake 18-22 minutes, until a toothpick comes out clean. Let cool completely.

6) Make the frosting: in a small pot, melt butter with marshmallows over low heat until smooth. Stir in powdered sugar and enough milk to reach a creamy spread.

7) Frost cupcakes. Sprinkle with chopped pecans.

Tips: Toast the pecans briefly before topping for extra crunch and warmth.

7. Chocolate Hazelnut Heaven

You want a Thanksgiving dessert that feels special but stays easy to pull off. This Chocolate Hazelnut Heaven cupcake fits the bill. It gives a rich bite with a soft crumb, a surprise hazelnut center, and a smooth hazelnut buttercream on top. A sprinkle of chopped hazelnuts adds crunch and color. It’s the kind of treat guests remember long after the feast.

Here is the complete recipe you can bake for your table this year.

Servings: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 280 per cupcake

Nutrition Information:

– Carbs: 36g

– Protein: 4g

– Fat: 14g

– Fiber: 2g

Ingredients:

– 1 cup all-purpose flour

– 1/2 cup cocoa powder

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1 cup sugar

– 1/2 cup unsalted butter, softened

– 2 eggs

– 1 tsp vanilla extract

– 1/2 cup hazelnut spread

For frosting:

– 1/2 cup unsalted butter, softened

– 1 1/2 cups powdered sugar

– 1/4 cup hazelnut spread

– 2-3 tbsp milk

– 1/2 tsp vanilla extract

– Pinch of salt

Instructions:

1. Preheat to 350°F (175°C). Line a 12-cup muffin pan.

2. Whisk dry ingredients: flour, cocoa, baking powder, baking soda, salt.

3. Beat butter and sugar until light. Add eggs one by one, then vanilla.

4. Stir in dry ingredients just until blended. Fold in hazelnut spread.

5. Fill liners halfway. Put a teaspoon of hazelnut spread in each, then top with batter.

6. Bake 20 minutes. Let cool completely before frosting.

7. Make frosting: beat butter until smooth, add powdered sugar gradually, then hazelnut spread, milk, vanilla, and salt. Beat until glossy. Pipe onto cupcakes and garnish with chopped hazelnuts.

Tips: Use a good cocoa powder for deeper chocolate flavor. If the frosting is thick, loosen with a splash more milk. For a neater finish, chill the frosting 10 minutes before piping.

8. Caramel Apple Crunch

Want a fall dessert that satisfies a crowd? Caramel Apple Crunch cupcakes give you the best of both worlds: apple muffins with a caramel surprise. The batter stays moist with a hint of cinnamon, and a caramel center adds sweetness. A crunchy streusel on top brings a fun texture that guests will love. Here is the full recipe you can follow.

Servings: 12

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Calories: 250 per cupcake

Ingredients:

– 1 ½ cups all-purpose flour

– 1 tsp baking powder

– ½ tsp baking soda

– ½ tsp cinnamon

– ½ cup butter, softened

– 1 cup sugar

– 2 eggs

– 1 cup finely chopped apples

– ½ cup caramel sauce

– ½ cup oats

– ¼ cup brown sugar

Instructions:

1. Preheat to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. In a bowl, whisk together flour, baking powder, baking soda, and cinnamon.

3. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, and mix well.

4. Fold in the dry ingredients just until combined. Stir in chopped apples.

5. Fill liners halfway, add a teaspoon of caramel, then top with more batter.

6. Mix oats with brown sugar to make the streusel. Sprinkle over each cupcake.

7. Bake 18 minutes, until a toothpick comes out clean. Let cool, then drizzle extra caramel if you like.

Fall flavors come alive in every bite of a Caramel Apple Crunch cupcake. With a moist apple batter, a sweet caramel surprise, and a crunchy topping, it’s the perfect treat that guests will gobble up!

9. Chocolate Pumpkin Swirl

Want a Thanksgiving dessert that wows guests without extra fuss? Chocolate Pumpkin Swirl cupcakes pull off that magic. They pair deep chocolate with warm pumpkin spice in every bite. The swirl looks like a ribbon in a liner, and the ganache on top adds a glossy finish. It feels fancy, yet the steps stay simple enough for a busy kitchen.

Servings: 12

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Calories: 265 per cupcake

Ingredients:

– 1 cup all-purpose flour

– 1/2 cup cocoa powder

– 2 tablespoons cocoa powder for the chocolate swirl

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/2 cup white sugar

– 1/2 cup brown sugar

– 1/2 cup butter, softened

– 2 eggs

– 1/2 cup pumpkin puree

– 1 tsp pumpkin spice

– 1/2 cup chocolate ganache

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray.

2. In a bowl, whisk together flour, 1/2 cup cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, beat butter with white and brown sugar until light.

4. Add eggs, then fold in pumpkin puree and pumpkin spice.

5. Stir the dry ingredients into the wet ingredients until just combined.

6. For the swirl, divide the batter into two bowls. To the first bowl, whisk in 2 tablespoons extra cocoa powder until smooth to make a chocolate batter.

7. Fill each liner with alternating dollops of pumpkin batter and chocolate batter, then swirl with a toothpick to create a ribbon pattern.

8. Bake for 25 minutes. Let cool completely before topping.

9. Top with warm chocolate ganache and a light dusting of pumpkin spice.

Tips: For an extra rich touch, add a small dollop of cream cheese in the center of each cupcake before baking.

Indulge in the magic of fall flavors with Chocolate Pumpkin Swirl cupcakes! These delightful treats combine rich chocolate and warm pumpkin spice, making them a crowd-pleaser that’s both fancy and easy to whip up in any busy kitchen.

10. Gingerbread Cupcake Joy

Want a Thanksgiving dessert that feels cozy and festive? Gingerbread cupcakes bring warmth to the table. The batter blends molasses with ginger and cinnamon for a soft bite. A gingerbread frosting tops each cake, and a mini gingerbread cookie adds the perfect finish. Here is why this idea fits your holiday spread.

Ingredients:

– Batter

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1 tsp ground ginger

– 1/2 tsp ground cinnamon

– 1/4 tsp ground nutmeg

– 1/2 cup granulated sugar

– 1/2 cup packed brown sugar

– 1/2 cup unsalted butter, softened

– 2 large eggs

– 1/2 cup molasses

– Frosting

– 1 cup unsalted butter, softened

– 2 1/2 cups powdered sugar

– 2 tbsp molasses

– 1/2 tsp ground ginger

– 1/4 tsp ground cinnamon

– Pinch salt

– Toppers

– Mini gingerbread cookies for decorating

– Optional

– A pinch more cinnamon for dusting

Instructions:

1. Preheat to 350°F (175°C). Line a 12-cup muffin pan.

2. Whisk dry batter ingredients in one bowl.

3. Beat butter with sugars until light. Add eggs one at a time. Beat in molasses.

4. Stir the dry ingredients into the wet mixture until just combined.

5. Fill liners about 2/3 full. Bake 18–20 minutes until a toothpick comes out clean. Cool completely.

6. For frosting, beat butter until creamy. Add powdered sugar in parts. Mix in molasses, spices, and salt. Beat until fluffy.

7. Spread frosting on cooled cupcakes. Top each with a mini gingerbread cookie.

Tips: Use dark molasses for a richer depth of flavor.

Servings: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 230 per cupcake

Warm up your Thanksgiving table with gingerbread cupcakes! A blend of cozy spices and sweet frosting makes them a dessert everyone will gobble up. Don’t just serve dessert; bring joy to the feast!

11. Nutmeg and Eggnog Dream

Want a cupcake that makes your Thanksgiving feel warm and cozy? Nutmeg and Eggnog Dream brings that holiday magic in every bite. These cupcakes stay moist from eggnog and butter, with a gentle nutmeg kiss. Finish them with a creamy eggnog frosting and a light dusting of nutmeg for a festive finish.

Here is the complete recipe you can make tonight.

Servings: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 240 per cupcake

Ingredients (cupcake):

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp ground nutmeg

– 1/2 cup sugar

– 1/2 cup unsalted butter, softened

– 2 eggs

– 1 cup eggnog

– 1/2 tsp vanilla extract (optional)

Instructions (cupcake):

1. Preheat oven to 350°F (175°C) and line a cupcake pan.

2. Whisk flour, baking powder, baking soda, and nutmeg.

3. In a separate bowl, beat butter and sugar until light. Add eggs, then eggnog and vanilla.

4. Stir the dry mix into the wet mix until just combined.

5. Fill liners about 2/3 full and bake 18–20 minutes until a toothpick comes out clean.

6. Let cool completely before frosting.

Frosting:

– 1/2 cup butter, softened

– 2 cups powdered sugar

– 2–3 tbsp eggnog

– 1/2 tsp vanilla extract

– Pinch nutmeg

Instructions (frosting):

– Beat butter until smooth.

– Gradually add powdered sugar, then eggnog, vanilla, and nutmeg.

– Beat until fluffy and glossy.

– Pipe or spread onto cooled cupcakes.

– Dust with a pinch of nutmeg for the final touch.

Tip: Use real eggnog if you can. It makes the flavor richer and juicier.

12. Rustic Cranberry Almond

You want a Thanksgiving cupcake that feels cozy and special. You need a dessert that travels well and still tastes fresh. Rustic Cranberry Almond cupcakes hit that sweet spot. The almond base stays tender, while bright cranberries provide every bite with a tart kiss. A simple almond glaze brings a glossy finish and a hint of crunch from slivered almonds.

Here is the complete recipe you can use right away.

Servings: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 225 per cupcake

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp almond extract

– 1/2 cup sugar

– 1/2 cup butter, softened

– 2 eggs

– 1/2 cup fresh cranberries, chopped

– 1/4 cup slivered almonds

– 1 cup powdered sugar

– 2-3 tbsp almond milk

– 1/2 tsp almond extract (for glaze)

Instructions:

1) Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

2) In a bowl, whisk flour, baking powder, and baking soda.

3) In another bowl, beat butter and sugar until fluffy, then beat in eggs and 1/2 tsp almond extract.

4) Stir dry ingredients into the wet mix just until combined, then fold in the chopped cranberries.

5) Fill liners about two-thirds full. Bake for 18–20 minutes until a toothpick comes out clean.

6) Let cupcakes cool completely. For the glaze, whisk powdered sugar, almond milk, and 1/2 tsp almond extract until smooth. Drizzle over each cupcake and top with slivered almonds.

Tips: If you want more almond aroma, add a touch more almond extract to the batter or glaze.

13. Maple Pecan Dream Cake Cupcakes

If you need a dessert for the Thanksgiving table, these Maple Pecan Dream Cupcakes fit the bill. Maple and pecans come together for a warm, nutty bite. The cakes stay moist with maple sweetness, and a creamy pecan buttercream crowns each one. They look special but are simple enough for a weeknight bake.

Here is the full recipe you can follow.

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/2 cup maple syrup

– 1/2 cup unsalted butter, softened

– 2 eggs

– 1/2 cup crushed pecans

For the pecan buttercream:

– 1/2 cup unsalted butter, softened

– 1 1/2 cups powdered sugar

– 2-3 tbsp maple syrup

– 1-2 tbsp milk

– 1/2 tsp vanilla

– pinch of salt

– 1/4 cup finely chopped pecans (to top)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. In another bowl, beat butter and maple syrup until creamy. Add eggs one by one.

4. Stir in dry ingredients until just combined. Fold in pecans.

5. Fill liners about two-thirds full. Bake 20 minutes, until a toothpick comes out clean. Cool completely.

6. Make the frosting: beat butter until smooth. Add powdered sugar gradually, then maple syrup, milk, vanilla, and salt. Beat until fluffy.

7. Pipe frosting on cooled cupcakes. Sprinkle with chopped pecans.

14. Savory Sweet Potato and Sage

You want a Thanksgiving dessert that feels special but isn’t hard to pull off. Savory sweet potato and sage cupcakes hit that balance. The sweet potato keeps them moist, and fresh sage adds a warm, earthy note. A light sage buttercream finishes them, making a confident pause on your dessert table.

Here is the full recipe so you can bake them this week.

Servings: 12

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 220 per cupcake

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1 cup mashed sweet potatoes

– 1/2 cup sugar

– 1/2 cup unsalted butter, softened

– 2 eggs

– 1 tsp fresh sage, minced

For the sage buttercream:

– 1/2 cup unsalted butter, softened

– 1 1/2 cups powdered sugar

– 2-3 tsp milk

– 1 tsp fresh sage, finely chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, beat butter and sugar until pale and fluffy, then beat in eggs, mashed sweet potatoes, and minced sage.

4. Stir the dry ingredients into the wet until just combined.

5. Divide batter among lined cups and bake for 22–25 minutes, until a toothpick comes out clean.

6. Let the cupcakes cool completely before frosting.

7. For the sage buttercream, beat butter until smooth, then add powdered sugar in increments. Add milk to reach a spreadable consistency, and fold in chopped sage.

8. Frost each cupcake and, if you like, garnish with a tiny sage leaf for a pretty finish.

Tips: Fresh sage makes a brighter flavor. You can whisk a pinch of extra sage into the frosting for a stronger herb kick.

15. Cornbread Cupcakes with Honey Butter

Want a Thanksgiving sweet that fits your cornbread side? These cornbread cupcakes give you a bite-sized treat that echoes the meal. They stay moist with a mild sweetness that goes with turkey and gravy. Top them with whipped honey butter for a glossy, soft finish. Serve them warm for the best taste.

Ingredients

– For cupcakes:

– 1 cup cornmeal

– 1 cup all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/3 cup sugar

– 1/2 cup butter, softened

– 1 cup buttermilk

– 2 eggs

– For whipped honey butter topping:

– 1/2 cup butter, softened

– 2 tbsp honey

– 1-2 tsp milk or cream

– Pinch salt

Instructions

Cupcakes

1) Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan.

2) In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and sugar.

3) In another bowl, beat butter, buttermilk, and eggs until smooth.

4) Stir the wet ingredients into the dry just until combined.

5) Fill liners about two-thirds full and bake 18 minutes.

6) Let the cupcakes cool completely before topping.

Whipped honey butter

1) Beat the softened butter until light and fluffy.

2) Add honey and a pinch of salt; beat until smooth.

3) If needed, splash in a little milk to reach a spreadable texture.

Finish

– Dollop a small amount of whipped honey butter on each cupcake while they’re warm enough to melt the top just slightly.

Tips: Serve warm for the best taste and a soft, inviting bite.

16. Fall Harvest Cupcakes

You’re after a cupcake that fits the Thanksgiving table. Fall Harvest Cupcakes bring apple and pear flavors with a warm pinch of spice. The batter stays moist and the spiced buttercream smells like a cozy kitchen. This batch serves 12 and comes together in about 40 minutes, ready for next steps.

Servings: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

– Cupcakes

– 1 ½ cups all-purpose flour

– 1 tsp baking powder

– ½ tsp baking soda

– ¼ tsp ground cinnamon

– ½ cup unsalted butter, softened

– 1 cup sugar

– 2 large eggs

– ½ cup diced apples

– ½ cup diced pears

– Frosting

– ½ cup unsalted butter, softened

– 2 cups powdered sugar

– 2 to 3 tbsp milk

– ½ tsp ground cinnamon

– pinch ground nutmeg (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.

2. In a bowl, whisk flour, baking powder, baking soda, and cinnamon.

3. In another bowl, beat butter with sugar until fluffy. Add eggs one at a time.

4. Stir in dry mix, then fold in apples and pears.

5. Fill liners about two thirds full. Bake 18–20 minutes.

6. Cool completely. Beat butter for frosting, add sugar gradually, then milk. Mix in cinnamon and nutmeg. Frost cupcakes and top with a little fruit if you like.

Tips: Try a mix of sweet and tart apples for depth.

17. Brown Butter Bourbon Cupcakes

You want a dessert that fits a grown up crowd and still feels like a holiday treat. Brown Butter Bourbon Cupcakes do that with a warm, nutty batter and a splash of bourbon. The result is elegant, not fussy, and they taste like autumn in a bite. They pair well with coffee or dessert wine and look fancy on a Thanksgiving spread.

Here is the complete recipe so you can bake them tonight.

Ingredients

– 1 cup all-purpose flour

– 1 tsp baking powder

– 1/2 cup brown butter, cooled

– 1/2 cup granulated sugar

– 2 eggs

– 1/2 cup bourbon

– For frosting:

– 1/2 cup unsalted butter, softened

– 2 cups powdered sugar

– 2-3 tbsp bourbon

– 1-2 tbsp milk

Instructions

1) Preheat the oven to 350°F (175°C) and line a 12-cup tray with liners.

2) Whisk flour and baking powder in a bowl.

3) In another bowl beat brown butter and sugar until light, then add eggs and bourbon.

4) Stir in dry ingredients until just blended.

5) Fill liners about two thirds full and bake 18 to 22 minutes.

6) Cool completely, then make the buttercream.

7) Beat butter until creamy, add powdered sugar gradually, then bourbon and a splash of milk.

8) Frost the cupcakes and serve.

Tips: Keep the bourbon flavor bold but balanced for a refined finish.

18. Orange Creamsicle Cupcakes

Are you after a bright, crowd-pleasing dessert for Thanksgiving? Orange Creamsicle Cupcakes fit the bill. The cake stays light and fluffy with a sunny orange flavor. A creamy orange buttercream tops each cupcake, finished with a touch of orange zest for zing.

Servings: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 200 per cupcake

Nutrition Information:

– Carbs: 30g

– Protein: 3g

– Fat: 8g

– Fiber: 0g

Ingredients:

– For the cupcakes:

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 cup sugar

– 1/2 cup butter, softened

– 2 eggs

– 1 cup orange juice

– For the orange buttercream:

– 1/2 cup butter, softened

– 1 1/2 cups powdered sugar

– 2-3 tbsp orange juice

– 1 tsp vanilla

– 1 tsp orange zest, plus more for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.

2. In a bowl, whisk flour, baking powder, and sugar.

3. In another bowl, beat butter and sugar until light. Add eggs, then orange juice.

4. Stir wet and dry ingredients until just combined.

5. Fill liners about three quarters full. Bake 18–22 minutes, until a toothpick comes out clean.

6. Let cupcakes cool completely. Beat butter for frosting, add powdered sugar gradually, then orange juice, vanilla, and zest. Pipe on top and finish with extra zest.

Tips: Freshly squeezed orange juice gives the brightest flavor.

19. Snickerdoodle Cupcakes

Want a cozy dessert that fits your Thanksgiving spread?

Snickerdoodle cupcakes carry the warm taste of the cookie in soft, airy cakes. They pair with creamy cinnamon frosting and a dusting of cinnamon sugar for an extra wink of sweetness. These treats are simple to bake and will have guests asking for seconds.

Next steps give you the exact recipe you can bake this week.

Servings: 12

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Calories: 210 per cupcake

Ingredients for cupcakes:

– 1 ½ cups all-purpose flour

– 1 tsp baking powder

– ½ tsp baking soda

– ½ tsp cinnamon

– ½ cup sugar

– ½ cup butter, softened

– 2 eggs

Frosting:

– ½ cup butter, softened

– 2 cups powdered sugar

– 1 ½ tsp cinnamon

– 1–2 tbsp milk

Instructions:

1) Preheat the oven to 350°F (175°C) and line a twelve-cup muffin tin.

2) Whisk together flour, baking powder, baking soda, and cinnamon.

3) In a separate bowl, beat butter and sugar until light, then beat in eggs.

4) Add dry ingredients in two batches and mix until just blended.

5) Fill liners about ¾ full and bake 18 minutes. Cool completely.

6) Beat butter for the frosting, add powdered sugar, cinnamon, and enough milk to reach a smooth, spreadable consistency.

7) Frost the cupcakes once cooled.

Tips: Roll the frosted tops in cinnamon sugar for extra sweetness!

20. Sweet Cream and Berry Cupcakes

Sweet Cream and Berry Cupcakes bring the harvest to your dessert table. They bake up light and fluffy, with a soft cream center that hides in every bite. A berry compote on top adds bright, tangy sweetness that screams fall. This easy recipe makes 12 cupcakes, perfect for a small gathering or a big dessert spread.

Ingredients:

– 1 ½ cups all-purpose flour

– 1 tsp baking powder

– ½ cup sugar

– ½ cup butter, softened

– 2 eggs

– 1 cup sweet cream

– 1 cup mixed berries (strawberries, blueberries, raspberries)

– 1 cup mixed berries (for the compote)

– 1–2 tbsp sugar (for the compote)

– 1 tsp lemon juice (for the compote)

Instructions:

1. Preheat to 350°F (175°C) and line a 12-cup muffin tin.

2. In a bowl, whisk flour and baking powder.

3. In a second bowl, beat butter and sugar until light, then add eggs.

4. Add dry ingredients in parts, alternating with sweet cream, until just mixed.

5. Fold in 1 cup mixed berries.

6. Fill liners halfway. Add a small spoon of sweet cream, then top with more batter.

7. Bake 18–22 minutes until a toothpick comes out clean. Let cool.

8. For the topping, simmer 1 cup berries with sugar and lemon juice until thick.

9. Spoon the berry compote over cooled cupcakes and serve.

Details: Servings 12 • Prep 20 minutes • Cook 20 minutes • Total 40 minutes • Calories 230 per cupcake

Tips: Use fully ripe berries for the best flavor and color.

21. White Chocolate Cranberry Fudge

Want a cupcake that tastes like fudge but stays light enough for a party? White chocolate cranberry fudge cupcakes hit that sweet spot. The creamy white chocolate pairs with tart dried cranberries for a rich bite your guests will love. They look fancy with a glossy ganache and a sprinkle of cranberries on top. Here is the full recipe you can bake this season.

Servings: 12

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Calories: 280 per cupcake

Nutrition Information:

– Carbs: 38g

– Protein: 4g

– Fat: 12g

– Fiber: 1g

Ingredients:

– 1 ½ cups all-purpose flour

– 1 tsp baking powder

– ½ cup sugar

– ½ cup butter, softened

– 2 eggs

– 1 cup white chocolate chips

– ½ cup dried cranberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line a cupcake tray with liners.

2. In a bowl, whisk together flour and baking powder.

3. In another bowl, beat butter and sugar until light and fluffy, then beat in eggs.

4. Melt the white chocolate chips and fold them into the batter along with the dried cranberries.

5. Spoon batter into liners, filling about two thirds full, and bake for 20 minutes.

6. Let cupcakes cool, then top with white chocolate ganache and a few dried cranberries.

Tips: Use good quality white chocolate for the best flavor. If you want extra tang, add a teaspoon of lemon zest to the batter.

22. Spiced Pear and Walnut

Need a Thanksgiving cupcake that tastes like autumn and still keeps the dessert table simple? These Spiced Pear and Walnut Cupcakes deliver warm pear flavor with a gentle cinnamon kiss. The cake stays moist from pear puree, while the walnut buttercream adds a nutty, creamy finish. They bake quickly and look classy on any holiday plate. Next steps are easy, and your guests will ask for seconds.

Servings: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 240 per cupcake

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 tsp cinnamon

– 1 cup pear puree

– 1/2 cup sugar

– 1/2 cup butter, softened

– 2 eggs

– 1/2 cup chopped walnuts

Walnut Buttercream:

– 1/2 cup butter, softened

– 1 1/2 cups powdered sugar

– 2 tablespoons pear puree

– 1 teaspoon vanilla extract

– 2-3 tablespoons milk, as needed

– 1/4 cup finely chopped walnuts

Instructions:

1. Preheat to 350°F (175°C) and line a cupcake tray.

2. Whisk flour, baking powder, salt, and cinnamon in a bowl.

3. In another bowl, beat butter and sugar until fluffy, then add eggs and pear puree.

4. Mix dry ingredients with wet until just combined, then fold in walnuts.

5. Fill liners two-thirds full and bake about 18–20 minutes. Cool completely.

6. Prepare the walnut buttercream, spread on cooled cupcakes, and top with extra walnuts.

Tips: Toast the walnuts before mixing for extra depth.

When it comes to Thanksgiving, a Spiced Pear and Walnut cupcake is a slice of autumn on a plate! Moist, flavorful, and oh-so-easy, they’ll have your guests asking for seconds before the meal even begins.

23. Maple Chai Cupcakes

Need a Thanksgiving dessert that feels warm and comforting? Maple Chai Cupcakes fit the bill. They mix chai spice with sweet maple to create a cozy bite in every cup. The bakery scent fills the room as they bake, and the maple frosting crowns each cupcake with a glossy finish. This treat stays moist inside and looks festive on a dessert spread.

Next steps are simple. You’ll bake a dozen, then top them with maple buttercream for a rich, holiday finish. If you want the spice to pop, you can brew a stronger chai and blend the concentrate into the batter. Here is the recipe you can use today.

Servings: 12\n\n

Prep Time: 20 minutes\n\n

Cook Time: 20 minutes\n\n

Total Time: 40 minutes\n\n

Calories: 230 per cupcake\n\n

Nutrition Information: Carbs 34g; Protein 3g; Fat 10g; Fiber 1g\n\n

Ingredients:\n

– 1 ½ cups all-purpose flour\n

– 1 tsp baking powder\n

– ½ tsp baking soda\n

– ½ tsp chai spice mix\n

– ½ cup sugar\n

– ½ cup butter, softened\n

– 2 eggs\n

– ½ cup maple syrup\n

– Maple buttercream frosting (see steps below):\n

– ½ cup butter, softened\n

– 1 ½ cups powdered sugar\n

– 2–3 tbsp maple syrup\n

– 1–2 tbsp milk (as needed)\n\n

Instructions:\n

1) Preheat the oven to 350°F (175°C). Line a cupcake pan. \n

2) In a bowl, whisk flour, baking powder, baking soda, and chai spices. \n

3) In a separate bowl, beat butter and sugar until light. Add eggs and maple syrup; mix well. \n

4) Stir dry ingredients into the wet mix until just combined. Avoid overmixing. \n

5) Fill liners about two-thirds full. Bake for about 20 minutes, until a toothpick comes out clean. \n

6) Cool completely, then frost with maple buttercream. \n\n

Tips: Use a chai tea concentrate for a stronger flavor. For a richer frosting, sift the sugar first and add maple syrup gradually until you reach the desired sweetness.

24. Chocolate Mint Cupcake

You want a dessert that fits Thanksgiving and still feels special. Chocolate and mint give a bright, fresh finish. The cocoa cake is rich but light enough to end the meal nicely. A creamy mint frosting makes every bite feel festive. A sprinkle of chocolate shavings adds a pretty touch guests will love.

Servings: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 250 per cupcake

Ingredients:

– 1 1/2 cups all-purpose flour

– 1/2 cup cocoa powder

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 cup sugar

– 1/2 cup unsalted butter, softened

– 2 eggs

– 1/2 cup milk

– 1/2 tsp peppermint extract

– Chocolate shavings for garnish

Instructions:

1. Preheat to 350°F (175°C). Line a 12-cup muffin tin.

2. In a bowl, whisk flour, cocoa, baking powder, and baking soda.

3. In another bowl, beat butter and sugar until fluffy. Beat in eggs one at a time, then add peppermint extract.

4. Add dry ingredients to the wet mix in three parts, alternating with milk. Stir until just blended.

5. Fill liners about two-thirds full. Bake 18–22 minutes. Let cool completely.

Mint Buttercream Frosting

– 1/2 cup butter, softened

– 2 cups powdered sugar

– 2–3 tbsp milk

– 1/2 tsp peppermint extract

– Green food color (optional)

Frosting instructions:

1. Beat butter until creamy.

2.gradually beat in powdered sugar until smooth.

3. Add milk a little at a time until you reach a spreadable texture.

4. Mix in peppermint extract and color, then frost the cupcakes.

5. Top with chocolate shavings for a festive finish.

Next steps: bake these cupcakes and share a minty, chocolatey send-off that guests will remember. They’re easy to make, easy to share, and perfect for a Thanksgiving table.

25. Classic Vanilla Bean Cupcakes

Your Thanksgiving table needs a simple star. Classic vanilla bean cupcakes fit the bill. They stay soft and fluffy thanks to real vanilla bean paste. A light vanilla buttercream tops them, with a dusting of powdered sugar to finish.

Here is the complete recipe.

Servings: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 cup sugar

– 1/2 cup butter, softened

– 2 eggs

– 1 tsp vanilla bean paste

Instructions:

1. Preheat oven to 350°F (175°C). Line a cupcake pan.

2. Whisk flour, baking powder, and baking soda.

3. Cream butter and sugar until light. Beat in eggs and vanilla.

4. Add dry ingredients in two additions; mix until just combined.

5. Fill liners 2/3 full. Bake 18–20 minutes.

6. Cool completely before frosting.

Vanilla Buttercream

– 1/2 cup butter, softened

– 2 cups powdered sugar

– 1–2 tbsp milk

– 1 tsp vanilla bean paste

Frosting steps:

1. Beat butter until pale.

2. Add sugar gradually, then milk and vanilla.

3. Mix until smooth.

4. Frost cupcakes once cool.

Conclusion

With these 25 Thanksgiving cupcake ideas, you can elevate your dessert table and impress your guests!

Whether you prefer classic flavors or adventurous combinations, there’s something for everyone. Embrace the spirit of the season with these delightful treats that will surely become new favorites. Happy baking!

Frequently Asked Questions

What Are Some Unique Flavor Ideas for Thanksgiving Cupcakes?

If you’re looking to impress your guests this Thanksgiving, consider flavors like Pumpkin Spice Delight and Apple Cider Bliss. These flavors not only celebrate the season but also evoke cozy autumn vibes with warm spices and moist, delicious cake. Don’t hesitate to experiment with combinations like Chocolate Pumpkin Swirl or Maple Bacon Bliss for a fun twist!

How Can I Decorate Thanksgiving Cupcakes to Make Them Festive?

Decorating your Thanksgiving cupcakes can be a delightful experience! Try using seasonal cupcake decorations such as fondant leaves, edible glitter, or even tiny pumpkins. Swirls of vibrant buttercream in fall colors like orange, brown, and yellow can also elevate the look. Use toppings like crushed nuts or caramel drizzle for added texture and flair.

Can I Make Thanksgiving Cupcakes Ahead of Time?

Absolutely! Preparing Thanksgiving cupcakes ahead of time can save you stress on the big day. You can bake the cupcakes a day or two in advance and store them in an airtight container. For best results, wait to frost them until just before serving to keep the frosting fresh and vibrant. This way, your Thanksgiving desserts will taste just as good as if they were made the same day!

What Are Some Allergy-Friendly Thanksgiving Cupcake Ideas?

When catering to guests with allergies, consider making gluten-free or vegan cupcakes. Recipes for flavors like Sweet Potato Casserole or Chocolate Hazelnut Heaven can be adapted using alternative flours and egg substitutes. Always check ingredients carefully, and feel free to get creative with your holiday baking ideas to ensure everyone can enjoy the treats!

What Makes These Cupcake Ideas Perfect for Thanksgiving Gatherings?

These cupcake ideas are perfect for Thanksgiving gatherings because they blend traditional flavors with fun, portable formats. Each recipe showcases autumn flavors and incorporates festive elements that will delight your guests. They are easy to grab and enjoy, making them a crowd-pleaser for any Thanksgiving dessert table!