Description
These Easy Chicken Cupcakes are a fun and savory twist on traditional cupcakes! Made with a delicious, tender chicken filling and topped with a creamy mashed potato “frosting,” these cupcakes are sure to be a hit at any dinner or party. A unique and delicious way to enjoy a comforting meal!
Ingredients
Scale
- 2 cups cooked chicken, shredded (can use rotisserie chicken or leftover chicken)
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1 cup mashed potatoes (prepared, leftover, or from a box)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
-
Prepare the chicken filling:
- In a medium-sized bowl, combine the shredded chicken, cream cheese, mayonnaise, Dijon mustard (if using), garlic powder, onion powder, salt, and pepper.
- Mix until the ingredients are well combined, creating a creamy chicken filling. Stir in the thawed mixed vegetables.
-
Prepare the mashed potatoes:
- If you don’t have leftover mashed potatoes, prepare instant mashed potatoes according to the package instructions or make your own from scratch.
- Set aside to cool slightly.
-
Preheat the oven:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
-
Assemble the cupcakes:
- Scoop about 1 tablespoon of the chicken filling into each muffin cup, spreading it out evenly.
- Spoon about 2 tablespoons of mashed potatoes on top of the chicken filling in each muffin cup, smoothing the tops to look like a “frosted” cupcake.
- Optional: Sprinkle shredded cheddar cheese on top of the mashed potatoes for extra flavor.
-
Bake the cupcakes:
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops of the mashed potatoes are lightly golden and the chicken filling is heated through.
-
Serve:
- Allow the chicken cupcakes to cool for a few minutes before removing them from the muffin tin.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- These chicken cupcakes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes before serving.
- You can customize the filling by adding your favorite ingredients, such as sautéed mushrooms or bell peppers.
- For a low-carb version, you can substitute mashed cauliflower for the mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg