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Cranberry-Stuffing Savoury Holiday Cupcakes

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 12 cupcakes


For the Stuffing

  • approx. 10 slices of whole wheat bread (about 1/2 – 3/4 of a loaf)
  • 1  onion
  • 4 shallots
  • 4 celery stalks
  • 2 garlic cloves
  • 4 tbsp canola oil (or vegan butter such as Earth Balance)
  • 1/2 cup chardonnay (we use Robert Mondavi)
  • 1/2 cup chopped parsley
  • 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
  • 1 3/4 cup low-sodium vegetable broth  (or as needed)
  • 1/3 cup sultana raisins
  • 1 tbsp poultry seasoning (yes, poultry seasoning is vegan!)
  • salt & pepper

For the Cranberry

  • use your favourite cranberry sauce recipe. We use OhSheGlow’s maple cranberry sauce (#11 in this holiday menu which uses fresh cranberries, maple syrup and a touch of balsamic vinegar)


For the Stuffing

  • Rip bread into small pieces and toast in the oven for 10min at 400 degrees
  • In a skillet over medium heat saute garlic, onion, shallots and celery in oil or vegan butter until onions are translucent
  • Add white wine and continue to cook over medium until wine is absorbed
  • Combine onion mixture with bread in a large bowl and add parsley, poultry seasoning, raisins and flax eggs. Stir to combine.
  • Add vegetable broth and stir.

For the Cupcakes

  • Preheat oven to 350 and grease cupcake tin liberally.
  • Fill cupcake wells with stuffing and make a little well in the middle of each for the cranberry sauce.
  • Spoon cranberry sauce into stuffing cupcakes and cover pan with tinfoil.
  • Bake covered for 20min, remove tinfoil, bake for another 20min uncovered.
  • Let cool for approx 10minutes before removing from pan.
Keyword appetizer, christmas, fall, side, thanksgiving, Vegan, winter