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Sweet and Savory Cupcake Stuffing
This sweet and savory cupcake stuffing is made with ultimate vanilla cupcakes, chopped apples, pecans, dried cranberries, and butternut squash soup.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
534
kcal
Author:
Stefani
Ingredients
12
vanilla cupcakes
unfrosted
2
apples
roughly chopped
1
cup
pecan halves
1/2
cup
dried cranberries
3
cups
butternut squash soup
I used store-bought soup, but you could easily opt to make homemade butternut squash soup
US Customary
-
Metric
Instructions
Remove cupcakes from the liners and cut each cupcake into six pieces.
Set cupcake pieces out on a baking sheet lined with a
Silpat
or parchment paper.
Bake at 275 F for 40 minutes or until cupcakes begin to brown and feel crispy on the outside. Remove from the oven.
Heat oven to 350 F.
In a large mixing bowl, gently mix toasted cupcakes with all other ingredients.
Transfer contents of the mixing bowl to a baking dish and cover.
Bake for 20 minutes.
Uncover and bake for another 15 minutes or until top is lightly browned.
Serve warm.
Notes
You can make this dish in advance and reheat, covered, before your Thanksgiving meal.
Nutrition
Calories:
534
kcal
|
Carbohydrates:
74
g
|
Protein:
7
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Cholesterol:
4
mg
|
Sodium:
607
mg
|
Potassium:
495
mg
|
Fiber:
5
g
|
Sugar:
45
g
|
Vitamin A:
337
IU
|
Vitamin C:
3
mg
|
Calcium:
147
mg
|
Iron:
2
mg