Turkey Face Cupcakes

A fun dessert for Thanksgiving weekend, besides what will you eat for dessert when the pumpkin pie is gone? These Turkey Face Cupcakes will be perfect, trust me!

Turkey Face Cupcakes @createdbydiane

Thanksgiving seems to revolve around one major dessert.


Well this year I figured most people would tire of serving after serving of pumpkin pie and I was going to be dropping some of these cuties off to some friends,

I think they were happy they weren’t pumpkin or pecan related to be honest.

Pie seems to get eaten pretty fast by the time breakfast rolls around the day after Thanksgiving in our house, so these would be perfect for dessert, drop-per by-ers and YOU of course. You look like you could use a cute cupcake. I know I could after tackling a 20 pound turkey!

how to make turkey cupcakes @createdbydiane.jpg

You can find detailed instructions on how to make the royal icing eyes here, and to make the beak and waddle just tint 1/2 cup orange and 1/2 cup red and pipe a sideways V in orange and three dots touching the point on the V so you can remove them once they dry easily from the wax paper.

The royal icing pieces need to COMPLETELY dry. I make them a day ahead of time. They are small and would most likely take a couple hours to dry if you don’t have overnight.


Vanilla Bean Cupcake Recipe makes 24

Chocolate Frosting
  • ½ cup unsalted butter
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream or milk
  • ½ cup melted and cooled chocolate {60% cacao Ghirardelli choc chips)
  • 2 tablespoons cup unsweetened cocoa powder (dutch process)
  • 1 teaspoon vanilla extract
  1. Beat butter until smooth and creamy
  2. Add powdered sugar and cream, mix until completely combined
  3. Beat in melted chocolate, cocoa and vanilla


Place frosting into piping bag with #809 round tip and pipe a dollop of frosting onto each cupcake and then carefully add the beaks and waddles, then the eyes. I placed the beaks onto the peeks of the frosting to push them smooth into the cupcakes.


Turkey Cupcake

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