Best 6 Buffalo Chicken Cupcakes Recipes

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Buffalo chicken cupcakes are a delicious and unique take on the classic chicken wings. They are perfect for parties or game days, and they are sure to be a hit with everyone who tries them. There are several different variations of buffalo chicken cupcakes, but they all typically consist of a moist cupcake filled with buffalo chicken dip and topped with blue cheese dressing, celery, and carrots. Some variations also include hot sauce or ranch dressing. No matter how you make them, buffalo chicken cupcakes are sure to be a hit!

Let's cook with our recipes!

BUFFALO CHICKEN CUPCAKES



Buffalo Chicken Cupcakes image

Provided by Mary Giuliani

Categories     main-dish

Time 1h5m

Yield 12 mini cupcakes

Number Of Ingredients 13

Olive oil, for greasing
1 small chicken breast, cooked and shredded (about 1/2 cup)
2 tablespoons hot sauce, such as Frank?s RedHot
1/3 cup heavy cream
1/4 cup crumbled Gorgonzola cheese
1/4 cup shredded Monterey jack cheese
24 wonton wrappers
1 small carrot, finely chopped (about 1/4 cup)
1 small celery stalk, finely chopped (about 1/4 cup)
1/4 cup celery leaves, chopped
1/4 cup cilantro leaves, chopped
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-cup mini muffin pan with olive oil.
  • Toss the chicken with 1 tablespoon of the hot sauce in a small bowl; set aside.
  • Stir together the cream, Gorgonzola, Monterey jack and remaining 1 tablespoon hot sauce in a small bowl until well combined.
  • Cut the wonton wrappers with a 2-inch round cookie cutter so each one fits in a cup of the muffin pan.
  • In each cup of the prepared mini muffin pan, add 1 teaspoon of the cheese then top with 1 wonton wrapper, 1 teaspoon cheese, 1/2 teaspoon chicken, 1 wonton wrapper, 1/2 teaspoon cheese and 1/2 teaspoon chicken. Bake until golden brown, 15 to 20 minutes. Remove from the oven and let cool.
  • Meanwhile, combine the carrot, celery, celery leaves and cilantro in a small bowl and toss with the vinegar. Season the slaw with salt and pepper.
  • Using a small spoon, top each Buffalo chicken cupcake with slaw and serve.

BUFFALO CHICKEN APPETIZER CUPCAKES



Buffalo Chicken Appetizer Cupcakes image

These savory cupcakes bring a whole lot of Buffalo-ranch flavor to snacktime. Customize to make them as mild or spicy as your picky eaters prefer, and watch how fast they disappear!

Provided by Jessica Walker

Categories     Appetizer

Time 40m

Yield 12

Number Of Ingredients 7

2 cups shredded cooked chicken breast
2 tablespoons dry ranch dressing mix (from 1-oz package)
3/4 cup cayenne pepper hot sauce
1 container (8 oz) whipped cream cheese spread
1 container (6 oz) Greek Fat Free plain yogurt
1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
  • Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
  • Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
  • Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

BUFFALO CHICKEN CUPCAKES



Buffalo Chicken Cupcakes image

Buffalo Chicken Cupcakes filled with cream cheese, buffalo sauce, cheddar cheese, and layers of wonton wrappers.

Provided by Christy Denney

Categories     Appetizer

Time 40m

Number Of Ingredients 7

1 (8 ounce package) cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank's is the brand I like)
1 cup shredded cheddar cheese (divided)
1 1/2 cups cooked and shredded chicken
24 wonton wrappers (see Note)
1/4 cup blue cheese crumbles

Steps:

  • Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
  • In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
  • For regular sized cupcakes (see below for minis): Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
  • Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
  • For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

BUFFALO CHICKEN APPETIZER CUPCAKES



Buffalo Chicken Appetizer Cupcakes image

I have not tried these yet, but I thought they would be a great finger food for the Superbowl. So, thought I'd share them with you.. Recipe and picture from my Betty Crocker magazine.

Provided by Cassie *

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 7

2 c shredded cooked chicken breast ( i will use rotissere chicken )
2 Tbsp dry ranch dressing mix (from 1-oz package)
3/4 c cayenne pepper hot sauce
1 container (8 oz) whipped cream cheese spread
1 container (6 oz) yoplait® greek fat free plain yogurt
1 can pillsbury® refrigerated thin pizza crust
1 c shredded mozzarella cheese (4 oz)

Steps:

  • 1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
  • 3. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
  • 4. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
  • 5. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately. ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.

BUFFALO CHICKEN APPETIZER CUPCAKES RECIPE - (4.4/5)



Buffalo Chicken Appetizer Cupcakes Recipe - (4.4/5) image

Provided by kimvess

Number Of Ingredients 7

2 cups cooked chicken breast, shredded
2 tablespoons dry ranch dressing mix, from 1 ounce package
3/4 cup cayenne pepper hot sauce
1 container (8 ounces) whipped cream cheese spread
1 container (6 ounces) Yoplait® Greek Fat Free plain yogurt
1 can Pillsbury® refrigerated thin pizza crust
1 cup mozzarella cheese, shredded (4 ounces)

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

SAVORY BUFFALO CHICKEN AND CORNBREAD CUPCAKES



Savory Buffalo Chicken and Cornbread Cupcakes image

It only takes 35 minutes to make these savory buffalo chicken and cornbread cupcakes. They're a great game-day appetizer.

Provided by Paula Jones

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 7

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
6 frozen fully cooked Buffalo chicken wing drummettes
1 package (8 oz) cream cheese, softened
1/4 cup ranch dressing

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups. Line cookie sheet with foil, cooking parchment paper or silicone baking mat.
  • In medium bowl, stir together muffin mix, milk, melted butter and egg just until blended (batter will be lumpy). Divide batter among muffin cups. Bake 16 to 18 minutes or until golden brown.
  • Place drummettes on cookie sheet. Bake 15 to 20 minutes or until crispy and brown. Remove muffins from pan to cooling rack. Cool muffins and drummettes at least 5 minutes.
  • In small bowl, mix cream cheese and ranch dressing until smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe dressing on muffins. Top each with 1 drummette.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • For a crispier cupcake, bake them for an extra 5-10 minutes.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • To make the cupcakes ahead of time, bake them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
  • For a spicier cupcake, add an extra 1/4 teaspoon of cayenne pepper to the batter.
  • If you don't have blue cheese crumbles, you can use crumbled feta cheese or goat cheese instead.

Conclusion:

Buffalo chicken cupcakes are a fun and delicious way to enjoy your favorite game day snack. They're easy to make and can be customized to your liking. So next time you're looking for a party appetizer or a unique main course, give these cupcakes a try!

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