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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. 
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: cupcake stuffing, savory cupcake recipe, Thanksgiving cupcake recipe
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.


Calories: 226kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 325mg | Potassium: 412mg | Fiber: 4g | Sugar: 14g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.5mg