18 Thanksgiving Cupcake Recipe Ideas They're Simply Irresistible!

1. Pumpkin Spice Cupcakes

Ingredients:

• 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
• 1/4 tsp ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk

Instructions:

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla extract, and milk until well combined.
4. Add the dry ingredients to the wet mixture and mix until just combined.
5. Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool completely before frosting.

2. Apple Cider Cupcakes

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract.
6. Gradually add in the dry ingredients, alternating with the apple cider, and mix until just combined.
7. Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.

3. Maple Pecan Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract.
6. Gradually add in the dry ingredients, alternating with the maple syrup, and mix until just combined.
7. Stir in the chopped pecans.
8. Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool completely before frosting.

4. Cranberry Orange Cupcakes

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract.
6. Gradually add in the dry ingredients, alternating with the orange juice and milk, and mix until just combined.
7. Add in the orange zest and chopped cranberries, and mix until evenly distributed throughout the batter.
8. Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool completely before frosting.

5. Chocolate Pecan Pie Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup chopped pecans
• 1/2 cup chocolate chips
• 1/4 cup corn syrup
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar

Instructions:

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract.
6. Gradually add in the dry ingredients, alternating with the milk, and mix until just combined.
7. Stir in the chopped pecans and chocolate chips.
8. Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool completely.
10. In a small saucepan, mix together the corn syrup, melted butter, and brown sugar until well combined.
11. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 minutes.
12. Remove from heat and let the mixture cool for a few minutes.
13. Drizzle the pecan pie filling over the cooled cupcakes.