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Mini Turkey Cupcakes: Easy Best Party Appetizer

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Savory turkey meatloaf baked in a muffin tin, topped with a swirl of mashed potato ‘frosting’ and decorated to look like little turkeys. These adorable, practical appetizers are perfect for parties and come together in under 45 minutes.

Ingredients

Scale
  • 1 ½ pounds ground turkey (93% lean recommended)
  • 1 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • ½ cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 cups prepared mashed potatoes (homemade or instant)
  • 2 tablespoons unsalted butter, melted
  • ¼ cup milk or cream
  • Salt and pepper to taste (for potatoes)
  • Candy corn (for beak, about 3-4 pieces per cupcake)
  • Candy eyes (or black sesame seeds)
  • Pretzel sticks (broken in half, about 5-6 per cupcake)
  • Red bell pepper strips (for wattle)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with non-stick spray or butter. Place the tin on a baking sheet.
  2. In a large mixing bowl, combine ground turkey, panko breadcrumbs, beaten egg, diced onion, minced garlic, thyme, smoked paprika, salt, pepper, ketchup, and Worcestershire sauce. Mix gently with your hands until just combined; do not overmix.
  3. Divide the turkey mixture evenly among the 12 muffin cups (about ¼ cup each). Press down gently to fill evenly, but do not pack too tightly. Each cup should be about three-quarters full.
  4. Bake for 18-22 minutes, or until internal temperature reaches 165°F (74°C) on an instant-read thermometer. Let cool in the tin for 5 minutes, then transfer to a cooling rack.
  5. While cupcakes bake, prepare mashed potatoes. If using instant, follow package directions using milk and butter. If homemade, boil 2 large potatoes until fork-tender, then mash with melted butter and milk until smooth. Season with salt and pepper. Potatoes should be thick enough to pipe.
  6. Once cupcakes are cool enough to handle (about 10 minutes), transfer mashed potatoes to a piping bag or zip-top bag with a corner snipped off. Pipe a swirl on top of each cupcake, starting from the outside and working inward.
  7. Optional: Place frosted cupcakes under the broiler for 1-2 minutes until golden brown, watching closely to prevent burning.
  8. Decorate each cupcake: Insert 5-6 pretzel stick halves into the back for feathers. Place two candy eyes on the front. Add a candy corn piece for the beak, pointed side down. Tuck a small red bell pepper strip under the beak for the wattle.

Notes

Do not overmix the turkey mixture to avoid dense cupcakes. Let cupcakes cool before frosting to prevent soggy potatoes. For best results, prep decorations ahead of time. Unfrosted cupcakes can be frozen for up to 3 months. Add potato frosting and decorations just before serving.

Nutrition

Keywords: turkey cupcakes, mini turkey meatloaf, party appetizer, Thanksgiving appetizer, turkey meatloaf muffins, mashed potato frosting, cute turkey appetizer

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