Description
These Easy Chicken Cupcakes are a fun and flavorful appetizer that’s perfect for parties or a tasty snack. Tender shredded chicken mixed with creamy cheeses and zesty buffalo sauce is baked inside biscuit cups until golden and bubbly. A simple and delicious recipe that will impress your guests!
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese (softened)
- 1/4 cup buffalo sauce or ranch dressing
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For the Biscuit Cups:
- 1 tube refrigerated biscuit dough (8-count)
- Chopped green onions or parsley for garnish (optional)
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with nonstick spray.
- Prepare Filling: In a medium bowl, combine the shredded chicken, cheddar cheese, cream cheese, buffalo sauce or ranch dressing, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
- Form Biscuit Cups: Separate the biscuit dough and flatten each biscuit into a 4-inch round. Press each one into the bottom and up the sides of the muffin cups. Spoon the chicken mixture evenly into each biscuit cup.
- Bake: Bake for 15 to 18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
- Serve: Let cool slightly, then garnish with chopped green onions or parsley if desired. Serve warm.
Notes
- You can swap in BBQ sauce for buffalo or ranch, or use a mix of cheddar and mozzarella for a gooier filling.
- These are great for meal prep, parties, or lunchboxes and reheat well in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 2g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg