15 Delicious Thanksgiving Cupcakes

Thanksgiving is a time for gratitude, gathering, and, of course, great food. While the holiday is often synonymous with turkey and pumpkin pie, why not add a sweet twist to your dessert table this year? Cupcakes, with their endless flavor possibilities and charming presentation, make the perfect festive treat. In this blog post, I’m sharing 15 delicious Thanksgiving cupcake recipes that will delight your taste buds and impress your guests. From classic autumn flavors like pumpkin spice and apple cinnamon to creative takes on traditional favorites, these cupcakes are sure to become a new holiday tradition.

So, preheat your oven and get ready to bake up some Thanksgiving magic!

Make sure you also take a look at some of my other Thanksgiving recipes too:

• Thanksgiving Dessert Ideas
• Thanksgiving Breakfast Recipes
• Thanksgiving Cookies
• Thanksgiving Pie Recipes
• Thanksgiving Side Dishes
• Thanksgiving Ham Recipes
• Thanksgiving Dinner Ideas
• Thanksgiving Cocktails
• Thanksgiving Mocktails
• Thanksgiving Starters
• Thanksgiving Turkey Recipes

15 Thanksgiving Cupcakes

1. Pumpkin Spice Cupcakes

These pumpkin spice cupcakes are the perfect blend of warm spices and sweet pumpkin. They are topped with a rich cream cheese frosting, making them a festive treat for any Thanksgiving gathering.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract.
8. Frost the cooled cupcakes with the cream cheese frosting and enjoy!

2. Apple Pie Cupcakes

These apple pie cupcakes combine the flavors of a classic apple pie with the convenience of a cupcake. They feature a spiced apple filling and a cinnamon buttercream frosting.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

Apple Filling:

• 2 large apples, peeled, cored, and diced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

Cinnamon Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2-3 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the apple filling, combine the diced apples, sugar, cinnamon, and lemon juice in a medium saucepan. Cook over medium heat until the apples are tender and the mixture is thickened. Allow to cool.
8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and cinnamon, beating until fluffy. Mix in the vanilla extract and milk until the desired consistency is reached.
9. Core the center of each cooled cupcake and fill with the apple mixture. Frost the cupcakes with the cinnamon buttercream frosting and enjoy!

3. Cranberry Orange Cupcakes

These cranberry orange cupcakes are a refreshing and tangy treat for Thanksgiving. They are topped with a sweet orange glaze that complements the tart cranberries perfectly.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 cup fresh or frozen cranberries, chopped

Orange Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh orange juice
• 1 tsp orange zest

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, orange juice, and orange zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped cranberries.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the glaze, whisk together the powdered sugar, orange juice, and orange zest until smooth.
8. Drizzle the glaze over the cooled cupcakes and enjoy!

4. Sweet Potato Cupcakes with Marshmallow Frosting

These sweet potato cupcakes are a delightful twist on the classic Thanksgiving side dish. They are topped with a fluffy marshmallow frosting that adds a sweet and creamy finish.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed sweet potatoes (cooked and cooled)

Marshmallow Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 jar (7 oz) marshmallow creme
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed sweet potatoes.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the marshmallow creme and vanilla extract until smooth.
8. Frost the cooled cupcakes with the marshmallow frosting and enjoy!

5. Pecan Pie Cupcakes

These pecan pie cupcakes capture the rich, nutty flavor of a traditional pecan pie in cupcake form. They are topped with a caramel frosting that perfectly complements the pecan filling.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup chopped pecans

Caramel Frosting:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup milk
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped pecans.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and milk, and bring to a boil. Remove from heat and let cool slightly.
8. Gradually beat in the powdered sugar and vanilla extract until smooth.
9. Frost the cooled cupcakes with the caramel frosting and enjoy!

6. Maple Bacon Cupcakes

These maple bacon cupcakes are a savory and sweet treat that combines the flavors of crispy bacon and rich maple syrup. They are topped with a maple buttercream frosting and a sprinkle of bacon bits.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup pure maple syrup
• 1/2 cup cooked and crumbled bacon

Maple Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• Cooked and crumbled bacon for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and maple syrup, beginning and ending with the dry ingredients. Mix until just combined. Fold in the crumbled bacon.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the maple syrup and vanilla extract until smooth.
8. Frost the cooled cupcakes with the maple buttercream frosting and garnish with additional crumbled bacon. Enjoy!

7. Chai Spice Cupcakes with Honey Buttercream

These chai spice cupcakes are infused with the warm, fragrant spices of chai tea. They are topped with a smooth honey buttercream frosting that adds a touch of sweetness.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup brewed chai tea (cooled)

Honey Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup honey
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and allspice.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the brewed chai tea, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the honey and vanilla extract until smooth.
8. Frost the cooled cupcakes with the honey buttercream frosting and enjoy!

8. Maple Pecan Cupcakes with Brown Butter Frosting

These maple pecan cupcakes are rich and flavorful, featuring the sweet taste of maple syrup and crunchy pecans. They are topped with a decadent brown butter frosting.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup pure maple syrup
• 1/2 cup milk
• 1 cup chopped pecans

Brown Butter Frosting:

• 1/2 cup unsalted butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and maple syrup.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped pecans.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, melt the butter in a saucepan over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
8. Gradually beat in the powdered sugar and vanilla extract until smooth. Add milk as needed to reach the desired consistency.
9. Frost the cooled cupcakes with the brown butter frosting and enjoy!

9. Gingerbread Cupcakes with Lemon Cream Cheese Frosting

These gingerbread cupcakes are perfect for the holiday season, featuring the warm spices of gingerbread. They are topped with a tangy lemon cream cheese frosting that adds a refreshing twist.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk

Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the molasses, eggs, and vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract, lemon juice, and lemon zest until smooth.
8. Frost the cooled cupcakes with the lemon cream cheese frosting and enjoy!

10. Spiced Pear Cupcakes with Ginger Frosting

These spiced pear cupcakes are moist and flavorful, featuring the subtle sweetness of ripe pears and warm spices. They are topped with a zesty ginger frosting that adds a delightful kick.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups peeled, grated pear (about 2 medium pears)

Ginger Frosting:

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1-2 tsp ground ginger (to taste)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated pear.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and ground ginger, beating until smooth and fluffy.
8. Frost the cooled cupcakes with the ginger frosting and enjoy!

11. Butternut Squash Cupcakes with Maple Cream Cheese Frosting

These butternut squash cupcakes are a surprising and delicious twist on traditional fall flavors. They are topped with a rich maple cream cheese frosting that perfectly complements the earthy sweetness of the squash.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed cooked butternut squash

Maple Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed butternut squash.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the maple syrup and vanilla extract until smooth.
8. Frost the cooled cupcakes with the maple cream cheese frosting and enjoy!

12. Cornbread Cupcakes with Honey Butter Frosting

These cornbread cupcakes are a savory-sweet treat that brings the comforting flavors of cornbread to dessert. They are topped with a luscious honey butter frosting that adds a delightful sweetness.

Ingredients:

Cupcakes:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup honey

Honey Butter Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup honey
• 1 tsp vanilla extract
• 2-3 tbsp milk (as needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together the melted butter, eggs, buttermilk, and honey until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, honey, and vanilla extract, beating until smooth and fluffy. Add milk as needed to reach the desired consistency.
8. Frost the cooled cupcakes with the honey butter frosting and enjoy!

13. Cranberry Orange Cupcakes with White Chocolate Frosting

These cranberry orange cupcakes are a refreshing and tangy treat with bursts of cranberries and a hint of orange zest. They are topped with a creamy white chocolate frosting that adds a touch of sweetness.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 cup fresh or frozen cranberries, chopped

White Chocolate Frosting:

• 1 cup white chocolate chips
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, orange juice, and orange zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped cranberries.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the frosting, melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Allow to cool slightly.
8. Beat the butter until creamy. Gradually add the powdered sugar, melted white chocolate, vanilla extract, and milk, beating until smooth and fluffy.
9. Frost the cooled cupcakes with the white chocolate frosting and enjoy!

14. Caramel Apple Cupcakes

These caramel apple cupcakes capture the essence of a caramel apple in cupcake form. They feature a spiced apple cupcake base with a gooey caramel center and a caramel buttercream frosting.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup peeled and grated apple (about 1 large apple)
• 1/2 cup store-bought caramel sauce

Caramel Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup store-bought caramel sauce
• 1 tsp vanilla extract
• 2-3 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the grated apple.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. Once cooled, core the center of each cupcake and fill with a teaspoon of caramel sauce.
8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, caramel sauce, vanilla extract, and milk, beating until smooth and fluffy.
9. Frost the cooled cupcakes with the caramel buttercream frosting and enjoy!

15. Sweet Potato Pie Cupcakes with Marshmallow Meringue

These sweet potato pie cupcakes are inspired by the classic Thanksgiving dessert. They feature a sweet potato cupcake base and are topped with a light and fluffy marshmallow meringue.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed sweet potatoes (cooked and cooled)

Marshmallow Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed sweet potatoes.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. For the meringue, combine the egg whites, sugar, and cream of tartar in a heatproof bowl. Place the bowl over a pot of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm to the touch.
8. Remove from heat and beat the egg white mixture on high speed until stiff, glossy peaks form. Mix in the vanilla extract.
9. Pipe or spread the marshmallow meringue onto the cooled cupcakes. Use a kitchen torch to lightly toast the meringue, if desired.
10. Enjoy your sweet potato pie cupcakes with marshmallow meringue!

As the Thanksgiving feast winds down and the last crumbs of turkey and stuffing are savored, there’s no better way to cap off the celebration than with a delightful array of cupcakes. These 15 delicious recipes offer something for everyone, from the traditionalist to the adventurous eater. Whether you opt for a classic pumpkin spice cupcake or a more inventive creation, these sweet treats are sure to bring smiles and satisfaction to your holiday gathering. So, gather your loved ones, share in the gratitude, and indulge in these scrumptious Thanksgiving cupcakes. Here’s to making new memories and sweet traditions that will be cherished for years to come. Happy Thanksgiving!