This sweet and savory cupcake stuffing will be the talk of your Thanksgiving table. While technically a dressing since it’s prepared outside of the bird (unlike my cupcake stuffing made directly in the Thanksgiving turkey), it’s a vegetarian option made with vanilla cupcakes, chopped apples, pecans, dried cranberries, and butternut squash soup.
Why This Recipe Works
This cupcake stuffing recipe gets its sweetness from the vanilla cupcakes, apples, and dried cranberries. Its savory nature comes from the addition of butternut squash soup. The combination of sweet and savory appears elsewhere on the Thanksgiving table – like in sweet potato casserole – with great success. Guests at the Thanksgiving table will come back for seconds.
All of the stuffing’s ingredients (outside of the cupcakes) are known for being fall flavors.
Finally, this dish allows you to serve something unique and creative alongside traditional items. When else do you get to serve cupcakes with the main meal?
How to Make Cupcake Stuffing
Making this stuffing requires you to first make a batch of my vanilla cupcake recipe, unfrosted.
Once you’ve done that, cut cupcakes into pieces.
Set them on parchment paper or a silicone mat on a baking sheet and bake at 275 F until they’ve firmed up a bit.
Mix toasted cupcakes with all other ingredients and bake, covered, at 350 F for 20 minutes.
Uncover and bake for 15 minutes or until the top of the cupcake stuffing is lightly browned.
You can serve warm or make in advance and reheat, covered, before your Thanksgiving meal.
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For a twist on sweet potato casserole, try my sweet potato muffins topped with marshmallows. You get to decide whether this is served as a side or a dessert!
Sweet and Savory Cupcake Stuffing
- 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
- 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.