Soulitinerary

Celebrate the flavors of fall with these Thanksgiving cupcake recipes—festive, cozy, and irresistibly delicious treats that bring pumpkin spice, cranberries, pecans, and warm seasonal joy to every bite.

These Thanksgiving cupcake recipes pack all the best flavors of fall—think pumpkin spice that smells like November mornings, caramel-drizzled apple that tastes like a cozy hug, and pecan pie-inspired frosting that’s worth licking straight from the spoon!

Thanksgiving Cupcakes Recipes

1. Pumpkin Spice Latte Cupcakes With Cream Cheese Swirl Frosting

Pumpkin spice latte already owns autumn. Turning it into a cupcake just feels like the next logical step in your evolution as the family baking legend.

Ingredients

For The Pumpkin Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup neutral oil (vegetable, sunflower, or canola)
• 2 large eggs, at room temperature
• 3/4 cup pumpkin puree (from a can, not pumpkin pie filling)
• 1/3 cup strong brewed coffee, cooled
• 1 tsp vanilla extract

For The Cream Cheese Swirl Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–3 1/2 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream or milk
• Pinch of fine sea salt
• Ground cinnamon for dusting on top

Turning Your Favorite Fall Drink Into A Cupcake

• Heat the oven to 350°F (175°C).
• Line a 12-cup muffin pan with cupcake liners. For cleaner domes, press each liner firmly into the cup so it hugs the sides.
• In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
• Break up any spice clumps so your cupcakes bake with even flavor.
• In a large bowl, whisk brown sugar and granulated sugar with the oil until the mixture looks thick and glossy.
• Add eggs, one at a time, whisking after each until fully combined.
• Whisk in pumpkin puree, coffee, and vanilla until the batter looks smooth and unified.
• Add the dry mixture to the wet bowl in two additions.
• Use a spatula and fold slowly, scraping down the sides and bottom. Stop as soon as no dry streaks remain. Overmixing toughens the crumb, so keep your stirring deliberate and brief.
• Use a large cookie scoop or spoon to fill each liner about 2/3 full.
• Rotate the pan once and check that the batter sits at roughly the same height in each cup; this gives you even baking.
• Slide the pan into the center of the oven.
• Bake for 17–20 minutes, until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, not wet batter.
• If your oven runs hot, start checking at 16 minutes.
• Let the cupcakes rest in the pan for 5 minutes.
• Transfer them to a wire rack and let them cool completely before frosting. Warm cupcakes melt frosting into a slippery mess, so give them time.
• Beat cream cheese and butter together with a mixer on medium speed until the mixture looks creamy and unified, 2–3 minutes.
• Add powdered sugar, one cup at a time, beating on low at first so your kitchen doesn’t turn into a sugar cloud.
• Add vanilla and salt, then beat again.
• Splash in just enough cream or milk for a smooth, pipeable texture—thick enough to hold shape, soft enough to spread.
• For an easy swirl, scoop half the frosting into a bowl and stir in 1/2 tsp cinnamon.
• Spoon the plain frosting on one side of a piping bag and the cinnamon frosting on the other side.
• When you pipe, the two colors twist together like a little latte cloud.
• Pipe tall swirls on cooled cupcakes.
• Dust lightly with cinnamon for that “barista finished this” look.
• Serve with coffee and accept praise gracefully.

2. Pecan Pie Cupcakes With Brown Sugar Buttercream

These taste like someone shrunk a pecan pie and gave it a soft cupcake body. The centers carry a gooey pecan filling, and the frosting tastes like butterscotch and holidays had a meeting.

Ingredients

For The Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 1 tsp vanilla extract

For The Pecan Filling:

• 3 tbsp unsalted butter
• 1/3 cup brown sugar, packed
• 2 tbsp heavy cream
• 3/4 cup finely chopped pecans
• Pinch of salt
• 1/2 tsp vanilla extract

For The Brown Sugar Buttercream:

• 3/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 3 cups powdered sugar, sifted
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of fine sea salt

For Topping:

• Extra chopped or halved pecans, toasted lightly in a dry pan

Building Little Pecan Pie Cupcakes

• Heat the oven to 350°F (175°C).
• Line a 12-cup muffin pan with liners.
• In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk melted butter, brown sugar, and granulated sugar until the mixture looks glossy.
• Add eggs, one at a time, whisking well after each.
• Stir in milk and vanilla until everything blends into a smooth batter.
• Add the dry mixture to the wet bowl in two rounds, folding gently with a spatula.
• Mix just until the flour disappears. Overworking the batter tightens the crumb, so stop as soon as it looks uniform.
• Divide the batter among the liners, filling each about 2/3 full.
• Bake for 16–19 minutes, until a toothpick inserted in the center comes out clean or with a tiny crumb.
• Let the cupcakes rest in the pan for 5 minutes, then move them to a wire rack and cool completely.
• In a small saucepan, melt butter over medium heat.
• Stir in brown sugar until it dissolves and the mixture bubbles gently.
• Pour in heavy cream while stirring; the mixture thickens quickly.
• Stir in chopped pecans, salt, and vanilla, then remove from heat.
• Let the filling cool until just warm, thick, and scoopable.
• Use a small knife or the wide end of a piping tip to cut a small circle from the center of each cupcake, about 2/3 of the way down.
• Pop out the piece and reserve the top “lid” if you want to cover the filling later.
• Spoon a generous teaspoon of pecan filling into each hollow.
• If you prefer a neat look, trim the bottom off each cupcake “lid” and place the flat disc back on top of the filling.

Make Brown Sugar Buttercream:

• Beat butter and brown sugar together until smooth and fluffy, 2–3 minutes.
• Add powdered sugar in batches, beating on low then increasing speed.
• Add vanilla, salt, and just enough cream for a soft, pipeable consistency.
• Swirl the frosting high on each cupcake.
• Top with toasted pecan pieces or a pecan half on each one.
• Serve to pecan pie lovers and watch them quietly convert to cupcakes.

3. Apple Cider Cupcakes With Salted Caramel Drizzle

These show up tasting like a caramel apple in cupcake form, minus the sticky teeth situation.

Ingredients

For The Apple Cider Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup reduced apple cider* (see step 1)
• 1/4 cup whole milk, at room temperature
• 1 tsp vanilla extract
• *Pour 1 cup cider into a small saucepan and simmer until it reduces to 1/2 cup. Then cool.

For The Frosting:

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3–3 1/2 cups powdered sugar, sifted
• 2–3 tbsp apple cider or milk
• 1 tsp vanilla extract
• Pinch of salt

For The Salted Caramel Drizzle:

• Use your favorite store-bought caramel sauce or a homemade version, warmed slightly until pourable.
• Sprinkle flaky sea salt on top after drizzling.

Crafting Apple Cider Cupcakes That Actually Taste Like Apple Cider

• Pour 1 cup apple cider into a small saucepan.
• Simmer over medium heat until it reduces to 1/2 cup, about 10–15 minutes.
• Stir occasionally and watch closely near the end so it doesn’t scorch.
• Cool completely before using in the batter.
• Heat oven to 350°F (175°C).
• Line a 12-cup muffin pan with liners.
• In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
• Scrape down the sides at least once so nothing hides at the bottom.
• Add eggs one at a time, beating after each until fully blended.
• Beat in vanilla.
• In a small bowl or measuring cup, stir cooled reduced cider with milk. This forms your flavorful liquid mixture.
• Add one-third of the dry mixture to the butter bowl and mix on low.
• Pour in half the cider mixture and mix.
• Repeat with another third of the dry, then the remaining cider mix, and finish with the last third of the dry ingredients.
• Mix just until smooth.
• Divide batter evenly among liners, about 2/3 full each.
• Bake for 17–20 minutes, until a toothpick in the center comes out clean.
• Cool in the pan for 5 minutes, then move cupcakes to a wire rack and let them reach room temperature.
• Beat butter and cream cheese together until smooth and creamy.
• Add powdered sugar gradually, beating on low at first.
• Pour in vanilla, salt, and just enough cider or milk to reach a fluffy, spreadable texture.
• Swirl frosting onto cooled cupcakes.
• Warm caramel slightly so it flows but doesn’t run like water.
• Drizzle over the frosting, then finish with a pinch of flaky sea salt on each cupcake.

4. Cranberry Orange Cupcakes With White Chocolate Frosting

These cupcakes taste bright and slightly tart, which helps cut through all the rich Thanksgiving dishes. They also look like they arrived from a fancy bakery, and you know that always helps.

Ingredients

For The Cranberry Orange Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• Zest of 1 large orange
• 2 large eggs, at room temperature
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup orange juice, freshly squeezed
• 1 tsp vanilla extract
• 3/4 cup fresh or frozen cranberries, chopped roughly

For The White Chocolate Frosting:

• 4 oz white chocolate, chopped
• 1/4 cup heavy cream
• 1/2 cup unsalted butter, softened
• 2 1/2–3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

For Garnish:

• Extra cranberries
• Fine orange zest

Baking Bright, Festive Little Cranberry Cakes

• Heat the oven to 350°F (175°C).
• Line a 12-cup muffin pan with liners.
• In a large bowl, combine granulated sugar and orange zest.
• Use your fingers to rub the zest into the sugar until it smells intensely citrusy and looks slightly damp. This step pushes maximum orange flavor into every bite.
• Add softened butter to the bowl and beat with the orange sugar until light and fluffy, 2–3 minutes.
• Beat in eggs, one at a time.
• Stir in sour cream (or yogurt), orange juice, and vanilla until the mixture looks smooth.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
• Add dry mixture to the wet bowl and mix on low until just combined.
• Fold in chopped cranberries gently so they spread throughout the batter instead of sinking in one spot.
• Divide batter evenly into liners, filling each about 2/3 full.
• Bake for 17–20 minutes, until a toothpick in the center comes out clean.
• Remove from the pan after 5 minutes and cool on a wire rack.
• Place chopped white chocolate in a heatproof bowl.
• Heat heavy cream until steaming, then pour over the chocolate.
• Let it sit for 2–3 minutes, then stir until smooth and glossy.
• Let this mixture cool to room temperature; it should thicken slightly.
• Beat softened butter until creamy.
• Add the cooled white chocolate mixture and beat until smooth.
• Add powdered sugar gradually, along with vanilla and salt, beating until the frosting looks fluffy and holds peaks.
• Pipe or spread the frosting on top of each cupcake.
• Top with a few tiny cranberries and a whisper of extra orange zest.

5. Maple Sweet Potato Cupcakes With Toasted Marshmallow Topping

This one feels like your sweet potato casserole decided to dress up as a cupcake for the party.

Ingredients

For The Sweet Potato Cupcakes:

• 1 cup mashed roasted sweet potato (nothing added)
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup neutral oil
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup maple syrup (real, not flavored pancake syrup)
• 1 tsp vanilla extract

For The Marshmallow Topping:

• 1 cup mini marshmallows, plus extra for topping
• 2 tbsp milk
• 4 tbsp unsalted butter, softened
• 2 cups powdered sugar, sifted
• Pinch of salt

Turning Sweet Potato Casserole Into A Cupcake

• Heat oven to 400°F (205°C).
• Pierce a medium sweet potato a few times with a fork.
• Roast directly on the oven rack or on a tray until extremely tender, 45–60 minutes.
• Cool, scoop out the flesh, mash until smooth, and measure 1 cup. Let it cool to room temperature.
• Reduce oven temperature to 350°F (175°C).
• Line a 12-cup muffin pan with liners.
• In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In a large bowl, whisk oil with brown and granulated sugar until smooth.
• Add eggs, one at a time, whisking well after each.
• Whisk in mashed sweet potato, maple syrup, and vanilla until the mixture looks silky.
• Add dry mixture to wet mixture and fold gently with a spatula until just combined.
• Scrape the sides and bottom so no flour hides away.
• Divide batter among liners, filling each about 2/3 full.
• Bake for 18–21 minutes, until a toothpick inserted in the center comes out clean.
• Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature.
• In a small saucepan, melt mini marshmallows with milk over low heat, stirring constantly, until the mixture turns smooth and glossy.
• Remove from heat and let it cool until just slightly warm, not hot.
• Beat softened butter until creamy.
• Slowly stream in the cooled marshmallow mixture while beating.
• Add powdered sugar and salt, beating until the frosting turns fluffy and spreadable. If it feels too soft, chill it briefly, then beat again.
• Spread or pipe the marshmallow frosting over cooled cupcakes.
• Press a few extra mini marshmallows on top of each cupcake.
• Use a kitchen torch to toast the marshmallows until golden and slightly charred at the edges. If you skip the torch, the cupcakes still taste incredible, but that toasted flavor takes them over the top.

Once you have a line-up of Thanksgiving cupcake recipes like these, you give your dessert table something pies never quite manage: freedom to taste everything. Guests try pumpkin spice, pecan, apple cider, cranberry, and sweet potato in a single night without unbuttoning anything.

You bake ahead, frost in your own time, and walk into Thanksgiving knowing your cupcakes alone could carry the entire sweet course.