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Light & Savory Mini Turkey Cupcakes – Best Easy Thanksgiving Appetizer

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These Light & Savory Mini Turkey Cupcakes are a fun and delicious Thanksgiving appetizer made with ground turkey, cheese, and canned biscuits, topped with chocolate-dipped pretzel feathers. They come together in under 35 minutes and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 lb ground turkey (93% lean)
  • 1/2 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg (room temperature)
  • 1/4 cup plain breadcrumbs (panko or gluten-free if needed)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits, like Pillsbury Grands)
  • 1/2 cup semi-sweet chocolate chips (or chopped chocolate bar)
  • 1 teaspoon coconut oil or vegetable oil
  • 16 thin pretzel sticks
  • Candy eyes (optional, for decoration)
  • Small candy corn or orange M&Ms (optional, for beak and wattle)
  • Red frosting or red fruit roll-up (optional, for wattle)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 24-cup mini muffin tin generously with non-stick cooking spray.
  2. In a large mixing bowl, combine ground turkey, shredded cheddar, Parmesan, egg, breadcrumbs, garlic powder, onion powder, thyme, pepper, and salt. Mix with your hands until just combined (about 30 seconds). The mixture should be slightly sticky but hold together when pressed.
  3. Open the can of biscuits and separate them. Flatten each biscuit into a 3-inch round, about 1/4 inch thick. Press each flattened biscuit into a mini muffin cup, pushing it up the sides to form a cup shape.
  4. Using a small cookie scoop or tablespoon, portion the turkey mixture into each biscuit-lined cup. Press down gently so it fills the cup evenly, slightly mounded on top.
  5. Bake for 15-18 minutes, or until the turkey is cooked through (internal temperature reaches 165°F / 74°C) and the biscuits are golden brown. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  6. While the cupcakes cool, line a baking sheet with parchment paper. Place chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth (about 1-2 minutes total).
  7. Dip each pretzel stick about halfway into the melted chocolate, letting excess drip off. Place on the parchment paper. Let set at room temperature for about 15 minutes, or refrigerate for 5 minutes.
  8. Once cupcakes are cool and chocolate feathers are set, gently press 2-3 chocolate-dipped pretzel sticks into the back of each cupcake, angling upward like tail feathers. If desired, attach candy eyes and a beak (candy corn or orange M&M) with a tiny dab of melted chocolate or frosting. Serve immediately.

Notes

Don’t overmix the turkey mixture to keep it tender. If biscuits brown too quickly, tent with foil. For make-ahead, prepare turkey mixture and flatten biscuits the night before; chocolate feathers can be made up to 3 days in advance. Assemble just before serving to keep pretzels crunchy. For gluten-free, use gluten-free biscuit dough and breadcrumbs. For dairy-free, use dairy-free cheese and plant-based biscuits.

Nutrition

Keywords: turkey cupcakes, Thanksgiving appetizer, mini turkey cupcakes, savory cupcakes, ground turkey recipe, easy appetizer, holiday appetizer, turkey and chocolate

Find it online: https://ovenmila.com/light-and-savory-mini-turkey-cupcakes-best-easy-thanksgiving-appetizer/