These savory Thanksgiving cupcakes are a fun twist on classic flavors! They’re packed with yummy ingredients like turkey or stuffing, perfect for celebrating the holiday.
Who knew cupcakes could be savory? I love serving these at dinner; they always get a smile! Plus, they’re easy to make and a little bit quirky—just the way I like it! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cupcakes. For a gluten-free alternative, you can use a gluten-free all-purpose blend, which works well in this recipe without altering the taste too much.
Cooked Turkey: Leftover turkey is perfect for this! If you don’t have any, shredded chicken or even plant-based meat can be a tasty substitute. Just make sure it’s seasoned well to keep the flavors strong.
Cranberry Sauce: Homemade cranberry sauce adds a personal touch, but store-bought works just fine. If you prefer something less sweet, consider using a cranberry relish instead. It adds a nice kick!
Cream Cheese: For the frosting, if you want a lighter option, Greek yogurt can replace some or all of the cream cheese. It will still give a creamy texture but with added tang!
How Can I Ensure My Cupcakes Are Moist and Delicious?
The secret to moist cupcakes lies in not overmixing the batter. When combining the dry and wet ingredients, stir gently until just combined; some lumps are okay. Also, don’t skip the cooling step—frosting hot cupcakes can melt the frosting!
- Preheat your oven for even baking. This makes a significant difference!
- Use room temperature eggs and milk for better incorporation and a smoother batter.
- Let the cupcakes cool completely before frosting; this helps the frosting hold its shape and flavor.
With these tips, your savory Thanksgiving cupcakes will be the hit of the holiday table! Enjoy making and sharing these scrumptious treats!
Savory Thanksgiving Cupcakes
Ingredients You’ll Need:
For the Cupcake Base:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup cooked turkey, finely chopped
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup cooked stuffing, crumbled
- 1 cup milk
- 1/3 cup melted butter
- 2 large eggs
- 1/4 cup chopped fresh parsley
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
For the Topping:
- 1 cup cranberry sauce
- 1/2 cup turkey gravy
- Fresh rosemary or sage leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20-25 minutes for baking, for a total of about 40-45 minutes. Make sure to let the cupcakes cool before frosting, which could take an additional 10-15 minutes. So, you can expect to enjoy your savory cupcakes in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a muffin pan by lining it with cupcake liners or greasing it with butter or cooking spray. This will prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, sage, thyme, and black pepper. This blend of dry ingredients will give your cupcakes a wonderful herb flavor.
3. Prepare Wet Ingredients:
In another bowl, mix the milk, melted butter, and eggs together until well combined. This will be your wet mixture that binds everything together.
4. Combine Wet and Dry Ingredients:
Slowly add the wet ingredients to the dry ingredients. Stir gently until just combined—be careful not to overmix! A few lumps are perfectly fine.
5. Add the Savory Ingredients:
Fold in the chopped turkey, walnuts or pecans (if you’re using them), stuffing crumbs, and chopped parsley. This is where the savory goodness really starts to shine!
6. Fill the Muffin Cups:
Spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow for rising. This will give you nice, fluffy cupcakes.
7. Bake the Cupcakes:
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare the Frosting:
While the cupcakes cool, whip up the frosting by beating together the softened cream cheese, sour cream, and garlic powder until it’s smooth and fluffy. This will add a creamy, tangy flavor.
10. Frost the Cupcakes:
Once the cupcakes are completely cool, pipe or spread a generous swirl of the cream cheese frosting on top of each cupcake. Get creative with the decoration!
11. Top with Cranberry Sauce:
Add a dollop of cranberry sauce on each frosted cupcake. This burst of sweetness complements the savory flavors perfectly.
12. Drizzle with Gravy:
Finally, drizzle a little turkey gravy over the frosting and cranberry sauce. It adds an extra layer of flavor that brings everything together!
13. Garnish and Serve:
Garnish each cupcake with a fresh rosemary or sage leaf to enhance the holiday spirit. Serve immediately, or refrigerate for a bit if you’d like to make them ahead of time.
These savory Thanksgiving cupcakes combine traditional flavors in a fun, bite-sized treat! The creamy garlic frosting balances the sweet-tart cranberry and savory gravy, making them perfect as a unique appetizer or side dish for your Thanksgiving feast. Enjoy!
Can I Use Leftover Thanksgiving Turkey for These Cupcakes?
Absolutely! Leftover turkey is perfect for this recipe and adds fantastic flavor. Just make sure it’s finely chopped or shredded to mix well into the batter.
Can I Make These Cupcakes Dairy-Free?
Yes, you can! Substitute the milk with a plant-based milk (like almond or oat milk) and use dairy-free cream cheese for the frosting. Coconut cream is also a good alternative for a rich frosting.
How Should I Store Leftover Cupcakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, you can frost them just before serving instead of adding frosting immediately after baking.
Can I Freeze These Cupcakes?
Yes, you can freeze the unfrosted cupcakes! Allow them to cool completely, then wrap each one tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2-3 months. Thaw them in the fridge overnight before frosting and serving!