Make SpaghettiOs Cupcakes with Velveeta Frosting and Goldfish Sprinkles

During a chat with one of my fabulous coworkers the other day, SpaghettiOs were mentioned, and I thought, “I LOVED SpaghettiOs. And you know what else I love… cake.” Yup, my mind always goes to cake. I’ve made a tomato soup cake before, so I figured I could easily use a can of SpaghettiOs instead. As for the frosting, I used a basic Cream Cheese Frosting recipe from the Cake Mix Doctor and used Velveeta instead of cream cheese, and man, was it on point.

Spaghetti-O Cupcakes with Velveeta Frosting

SpaghettiOs Cupcakes with Velveeta Frosting  & Goldfish Sprinkles

Cupcakes

Ingredients

  • 1 box yellow cake mix
  • Corresponding eggs, water, and oil
  • 1 can SpaghettiOs
  • 3T flour

Directions

  1. Preheat the oven and ready your cupcake tin with liners.
  2. Add the eggs, water, and oil called for on the back of the box, as well as the SpaghettiOs and flour, and blend on low for 30 seconds. Scrape side of bowl and beat on medium for 2 minutes until thick and smooth.
  3. Pour into cupcake liners (about 3 generous tablespoons or a scant ¼ cup in each should get you 24 cupcakes), and bake until they spring back when lightly touched, about 17 to 22 minutes.

There was significantly less liquid in the SpaghettiOs than I anticipated, so I dropped the idea of using a tomato soup cake recipe (in which a lot of the liquid is in the soup) and just used the amount of oil and water called for on the box. Then, I decided to add a bit more flour to the cake mix to give it a bit of support.

Frosting
Adapted from the Cake Mix Doctor

Ingredients

  • 8oz. Velveeta, room temp
  • 1/2c butter, softened
  • 3 3/4c powdered sugar, sifted
  • 1t vanilla
  • Handful of Goldfish

Directions

  1. With electric mixer, cream Velveeta and butter on low until combined.
  2. Slowly add powdered sugar, blending on low until incorporated. Add vanilla and then cream frosting on medium for 1 minute (until fluffy).
  3. Pipe or spread the frosting onto your cooled SpaghettiOs cupcakes.
  4. Crush up some Goldfish, sprinkle over cupcakes and take a chance!

Note: I think Cheez-Its probably would have been better, but I went with what I had on hand.

While you probably couldn’t guess the flavor of the cupcakes, there is definitely something going on in there. The SpaghettiOs remained intact and visible and were a mix of chewy and slightly crunchy. But the frosting, OH, the frosting — it was REALLY good. I was surprised with how well it turned out, both in the texture and the flavor. If you aren’t feeling these cupcakes as a concept (although I can’t imagine why you wouldn’t) and want to start off slow, start with the frosting and thank me later.



Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.



  • mattmik

    A year or two ago, I tried SpaghettiOs for the first time after not having them since my childhood. They weren’t anywhere near as delicious as I remembered. Maybe adding cake could improve them…?

    • Emma Reed

      That’s why I made them! it does! you get the aftertaste and it’s just like they used to be!

  • Anonymous

    Oh Becky, how I wait for your genius recipes! This truly is your greatest since THE PIZZA ROLL CUPCAKE!!!

  • Angie.Evan.
  • Dwight Babcock

    This wasn’t just plain terrible, this was fancy terrible. This was terrible with raisins in it. – Dorothy Parker

  • Amanda

    “2. Add the eggs, water, and oil called for on the back of the box, as well as the SpaghettiOs and flour, and blend on low for 30 seconds…”

    So where does the yellow cake come into this? Do you just use the spagettio/flour combination in place of what you would the yellow cake and simply use the box for its directions?

    • Emma Reed

      You basically mix the cake like you normally would, then add the can of spaghettios and the flour :)

  • Anonymous

    I made these for a Halloween trick (or treat) and it turned out to be more treat than trick… I thought they were super tasty- way more sweet than savory, but the Cheezit crumble was awesome at adding a little extra saltiness. Of the group that tried them, opinions ranged from genuinely pro to disappointed they didn’t taste weirder to offended they existed. Please make more weird creations- maybe something Christmasy? Thanks!

  • Emma Reed

    These were amazing :D

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