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

Directions

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

Directions

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

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.