Cute Nutter Butter Turkey Cupcakes
You will shake your tail feathers for these Nutter Butter Turkey cupcakes for kids! Even the adults will love these Thanksgiving cupcakes!
Ingredients
For the Cupcakes
- 3 cups Granulated sugar
- 3 cups All purpose flour
- 1½ cup Cocoa powder
- 1 tbsp Baking powder
- 1 tsp Salt
- 4 Eggs
- ½ cup Vegetable oil
- 2 tsp Vanilla
- 1½ cup Milk
- 1½ cup Water
For the Chocolate Frosting
- 1 cup Unsalted butter softened
- 1 tsp Salt
- 3 tbsp Milk possibly one more tablespoon
- 4 cup Powdered sugar
- 1 cup Cocoa powder
For the Decorations
- ½ cup Candy corn
- Candy eye balls
- 1 cup M&Ms orange ones (or Reese's Pieces)
- 36 Nutter Butters family sized package
Instructions
To Make the Cupcakes
- Preheat the oven to 350 degrees and prep your muffin pan(s) with liners. Set aside.
- In the bowl of a stand mixer, combine the dry ingredients - sugar, flour, cocoa powder, baking powder, and salt. Whisk to combine.
- To the mixing bowl add the liquid ingredients: eggs, oil, milk, water and vanilla. Mix on low speed for one minute and then bump up the speed to medium and mix for an additional two minutes. Stop the mixer, scrape down the sides and mix again.
- Measure the cake batter to each cupcake liner until about ⅔ full. Bake in the preheated oven for approximately 14-16 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before decorating.
To Make the Chocolate Frosting
- In the bowl of a stand mixer, combine the softened butter, salt and about half of the powdered sugar. Mix on low speed until combined. Add in the remaining powdered sugar and mix on low speed until combined. Add in the cocoa powder and mix again.
- Add in 2 tablespoons worth of the milk and mix to combine. Bump up the speed to medium and mix for an additional two minutes until the frosting is smooth and fluffy looking. Only use the remaining milk if the mixture still appears dry and crumbly. Mix again until smooth.
- Transfer about ½ of a cup of frosting to a piping bag without a tip. Transfer the remaining frosting to a piping bag fitted with a large round tip.
To Add the Decorations
- Using a serrated knife, cut off the bottom ¼ section of each Nutter Butter. You will need one cookie for each cupcake. Cut each orange M&M candy piece in half.
- Using the smaller frosting bag, cut a small hole in the end. Pipe a small dollop of frosting on each eye ball and secure to the top ¼ section of the Nutter Butter cookie.
- Pipe a small amount on the cut side of the orange M&M candy piece and secure below the eye balls. Pipe a small line of frosting along side the nose to replicate the turkey’s snood.
- With the large frosting bag, pipe a large mound onto each cupcake. Insert the turkey face in the center of the mound so that it is sticking upwards. Press the frosting around the base of the cookie to secure in place.
- Insert five candy corn pieces behind the cookie with the pointed end into the frosting - this replicates the tail feathers, so spread them out a bit in order to be seen the best.
- Serve and enjoy!
Notes
Notes:
- We used a large round metal tip to decorate, but you could just cut a large whole in the end of the piping bag as well.
- To store: the condensation of the fridge will make the eye balls dissolve so we recommend decorating just prior to serving.
- Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1cupcakeCalories: 271kcalCarbohydrates: 54gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 118mgPotassium: 125mgFiber: 2gSugar: 23gVitamin A: 177IUVitamin C: 0.01mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!