Imagine little cloud like turkey cupcakes, golden on top and juicy inside, sending a cozy herbal aroma through your kitchen as they bake.
Turkey cupcakes are perfect for weeknight dinners, potlucks, or meal prep because they are portion sized, easy to grab, and surprisingly simple to make.
SaveI first started making these when I wanted a healthier twist on meatballs and they quickly became a family favorite you will love too.
Turkey Cupcakes Recipe
Ingredients
Instructions
- Preheat oven and prepare tray
Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Mix the ingredients
In a medium bowl, combine the ground turkey, beaten egg, breadcrumbs, Parmesan, parsley, oregano, garlic powder, salt, and pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep the cupcakes tender.
- Shape the cupcakes
Divide the mixture into 8 equal portions and shape each into a small cupcake about 2 inches tall, pressing gently so they hold together but remain slightly loose.
- Oil the cupcakes
Lightly brush the top of each turkey cupcake with a little olive oil to help them brown evenly.
- Bake until cooked through
Place the cupcakes on the prepared baking sheet and bake for 18 to 20 minutes, or until the internal temperature reaches 165°F and the tops are golden brown.
- Let them rest
Transfer the cupcakes to a wire rack and let them rest for 5 minutes before serving; this helps the juices settle and keeps them moist.
- Add finishing touches
Optional: sprinkle with a little extra fresh parsley or a squeeze of lemon juice right before serving for brightness.
- Serve warm
Enjoy the turkey cupcakes while they are warm, either on their own or with your favorite dipping sauce.
Substitutions and variations
- Use lean ground chicken or beef if you prefer a different protein.
- Swap fresh parsley with 1 teaspoon dried parsley flakes.
- Replace Parmesan with shredded cheddar for a melty, tangy twist.
- Use gluten free breadcrumbs for a gluten free version.
- Add a pinch of smoked paprika for a subtle smoky flavor.
Chloe's tips
- Do not skip resting the cupcakes after baking; it keeps them juicy.
- For a lighter texture, add 1 tablespoon milk or Greek yogurt to the mixture.
- Use an ice cream scoop to portion the mixture for uniform size.
- Store in the refrigerator for up to 3 days and reheat gently in the oven.
How to store it
- Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheat in a preheated 350°F oven for 10 to 15 minutes until hot throughout.
Serving suggestions
Serve these turkey cupcakes as a satisfying main dish with a simple salad or roasted vegetables.
- With a side of crisp green salad and cherry tomatoes
- With roasted sweet potatoes or steamed broccoli
- On a small bun with lettuce, tomato, and a drizzle of mustard sauce
Frequently asked questions
Can I make these ahead of time?
Yes, you can assemble and refrigerate the shaped cupcakes for up to 24 hours before baking; add a few extra minutes to the cook time if they come straight from the fridge.
What can I use instead of breadcrumbs?
Try crushed saltine crackers, cooked oats, or finely grated zucchini squeezed of excess moisture.
How do I know when they are done?
The cupcakes are done when their internal temperature reaches 165°F and the tops are golden brown.
Can I freeze them?
Yes, cool fully, wrap tightly, and freeze for up to 2 months; thaw in the refrigerator overnight and reheat in the oven until hot.
Let's get cooking!
These turkey cupcakes are a simple, satisfying way to enjoy flavorful, portion controlled meals that everyone will love, so go ahead and give them a try tonight.
