Bake Thanksgiving cupcakes from a pumpkin or spice batter at 350°F until a toothpick inserted in the center comes out clean, then cool them completely before frosting. They travel better than a pie, they are easy to decorate with children, and they give guests a smaller dessert after a heavy meal. A simple swirl of frosting is enough; turkey or pumpkin toppers are optional. For other non-pie desserts, see Thanksgiving desserts besides pie and how to make Thanksgiving cookies. More dessert ideas are in Thanksgiving desserts, and a kids’ table is covered in how to set up a kids' Thanksgiving table and the Thanksgiving guide.
Mix a simple pumpkin or spice batter
For a dozen cupcakes, whisk 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 1/2 teaspoons pumpkin pie spice. In another bowl, whisk 1 cup pumpkin puree (not pumpkin pie filling), 3/4 cup sugar, 1/3 cup oil, 2 eggs, and 1 teaspoon vanilla. Fold the dry ingredients into the wet just until you no longer see dry flour. Line a muffin tin and fill each cup about two-thirds full. If you would rather skip pumpkin, use a cinnamon-spice batter with sour cream instead of puree. Weigh the flour if you can, so the crumb stays tender.
Bake, cool, and frost without rushing
Bake at 350°F for 18 to 22 minutes, until the tops spring back and a toothpick comes out clean or with a few dry crumbs. Cool in the pan for 5 minutes, then move the cupcakes to a rack so the liners do not get soggy. Frost only when they are completely cool or the swirl will melt. A thick vanilla or maple buttercream holds its shape; cream cheese frosting tastes right with pumpkin but should be refrigerated and not left out for hours. Decorate with a simple swirl, a dusting of cinnamon, or pretzel “tails” and candy eyes if you are making turkey cupcakes with kids. Keep decorations off the floor and away from very young children if they include hard candy.
Make them ahead and pack them for the table
Unfrosted cupcakes keep, covered, at room temperature for a day, or you can freeze the plain cakes and frost them later. Frosted buttercream cupcakes can sit in a cool room for the meal; cream cheese frosting belongs in the refrigerator until serving time. Pack them in a single layer so the swirls stay intact, which makes them a good potluck or how to host a Friendsgiving dessert. Leftover cupcakes should be wrapped and eaten within a few days; see how long Thanksgiving leftovers last for general leftover timing. If you also want a pie on the table, how to make pumpkin pie or how to make chocolate pie can sit beside the cupcake platter.
Frequently asked questions
Can I use a boxed cake mix for Thanksgiving cupcakes?
Yes. Stir pumpkin pie spice into a yellow or spice mix, or fold in a little pumpkin puree and bake until a toothpick comes out clean.
How far ahead can I bake them?
Bake the cakes a day ahead, or freeze the unfrosted cupcakes. Frost the day you serve them so the swirl looks fresh.
Are cupcakes better than pie for a kids’ table?
They are easier to hold and portion. Offer them with a small plate and skip dripping chocolate shells if toddlers are eating with their hands.
Helpful kitchen tools
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A mixing bowl is enough for the wet ingredients and for folding in the flour.
- OXO Good Grips 11-Inch Balloon Whisk — A balloon whisk blends the pumpkin batter without a stand mixer.
- OXO Good Grips Bent Icing Spatula — A bent icing spatula smooths frosting if you are not piping a swirl.
- OXO Good Grips 11-Pound Digital Kitchen Scale — A kitchen scale keeps the flour measurement consistent so the cupcakes are not dense.
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