Satisfy your sweet tooth with these delightful cupcakes that are perfect for your next Thanksgiving get-together. These homemade turkey cupcakes make an irresistible holiday dessert.
No, they are not made out of turkey; these yummy cupcakes use candy corn for the feathers, Bailey’s Irish Cream for frosting and a soft pumpkin cake for the base.
Ingredients
For the Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 large eggs
• 1 cup canned pumpkin purée
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil
• 96 pieces of candy corn
• Chocolate cream frosting
• 24 yellow M&M’s

Buttercream Frosting:

• 2 sticks (1 cup) salted butter, room temp.
• 2 sticks (1 cup) unsalted butter, room temp.
• 3 cups of powdered sugar
• 1 tsp. cinnamon
• 1/4- 1/2 cup of Baileys Irish Cream.

Directions
For the cupcakes:

1. Preheat the oven to 350 degrees. Line muffin tin with paper liners.
2. Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger into a medium bowl.
3. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar and vegetable oil.  Add the flour mixture and stir until combined.
4. Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
5. Set pumpkin cupcakes aside to cool completely. These are delicious frosted with Baileys Buttercream Frosting or just as is!
6. Add the turkey’s body out of the chocolate cream-cheese frosting, adding a small amount to center of each cupcake.
7. Add 4 candy corn pieces around the chocolate cream cheese, making the feathers.
8. Add 1 M&M on each cupcake for the face.
9. Dot the eyes with edible food writers, orange chip for the beak and upside down heart    confetti for the wattle.

Baileys Buttercream Frosting:

1. Place butters, powdered sugar and cinnamon in a large bowl.
2. Beat on high until light and fluffy.
3. Add Baileys Irish Cream a bit at a time until buttercream is desired flavor and consistency.
4. Frost cooled cupcakes using a pastry bag.