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Sweet and Savory Cupcake Stuffing

Sweet & Savory Cupcake Stuffing
Yesterday, I shared a recipe for cupcake stuffing made directly in the Thanksgiving turkey.  Some of you (including Huff Post!) loved the idea, while others were a bit put off by the thought.  Today, I’m sharing a completely different take on cupcake stuffing – one with less shock value and greater crowd appeal.  This sweet and savory cupcake stuffing (technically called dressing since it’s prepared out of the bird) is made with ultimate vanilla cupcakes, chopped apples, pecans, dried cranberries, and butternut squash soup. 

Sweet & Savory Cupcake Stuffing

Cupcake stuffing is unlike any stuffing you’ve had and yet, with its mash-up of fall flavors, it feels right at home on the Thanksgiving table.  Plus, cupcake stuffing is a great excuse to serve cupcakes with the main meal; if marshmallows can appear atop sweet potato casserole, there’s no reason the stuffing can’t be made of cupcakes.


Sweet & Savory Cupcake Stuffing
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5 from 1 vote

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. 
Course Side Dish
Cuisine American
Keyword cupcake stuffing, savory cupcake recipe, Thanksgiving cupcake recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Calories 226kcal


  • 12 unfrosted vanilla cupcakes
  • 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.


Nutrition Facts
Sweet and Savory Cupcake Stuffing
Amount Per Serving
Calories 226 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Cholesterol 2mg1%
Sodium 325mg14%
Potassium 412mg12%
Carbohydrates 24g8%
Fiber 4g16%
Sugar 14g16%
Protein 2g4%
Vitamin A 290IU6%
Vitamin C 3mg4%
Calcium 35mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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5 comments on “Sweet and Savory Cupcake Stuffing”

  1. Very clever, Stef! Chestnut rice stuffing is my favorite but your recipe may have me changing my mind =)

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