Easy Chicken Cupcakes
These Easy Chicken Cupcakes are a creative, savory twist on a classic favorite. Perfect as a hearty appetizer or a light meal, they combine tender shredded chicken with a flavorful blend of herbs and cheese, all baked to perfection in a muffin tin. Ideal for using up leftover chicken, these cupcakes are both fun to make and delicious to eat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Appetizer / Light Meal
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cupcake Base:
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup breadcrumbs (use gluten-free if desired)
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
For the Topping:
- 1/2 cup shredded mozzarella cheese
- 2 tbsp melted butter
- Optional: A pinch of garlic powder and dried oregano for extra flavor
Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Mix Base Ingredients: In a large bowl, combine the shredded chicken, breadcrumbs, eggs, Parmesan, onion, parsley, salt, and pepper. Mix until all ingredients are well incorporated.
- Fill the Muffin Tin: Spoon the chicken mixture evenly into each muffin cup, pressing lightly to form a compact “cupcake” shape.
- Bake: Place the tin in the oven and bake for 20–25 minutes, or until the mixture is set and the tops are slightly golden.
- Add Topping: Remove the tin from the oven, sprinkle shredded mozzarella evenly over each cupcake, and drizzle with melted butter. Add a pinch of garlic powder and dried oregano if desired.
- Finish Baking: Return the tin to the oven for an additional 5 minutes, just until the cheese is melted and bubbly.
- Serve: Allow the chicken cupcakes to cool for a few minutes before removing them from the tin. Serve warm as a savory snack or appetizer.
Notes
Leftovers: These cupcakes are a fantastic way to repurpose leftover rotisserie chicken.
Moisture Tip: For extra moisture and richness, you can stir in ¼ cup sour cream or Greek yogurt into the chicken mixture before baking.
Customization: Experiment with different herbs and spices to tailor the flavor to your taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~120 kcal
- Sugar: ~1g
- Sodium: ~250mg
- Fat: ~6g
- Saturated Fat: ~3g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~8g
- Fiber: ~1g
- Protein: ~10g
- Cholesterol: ~55mg
Find it online: https://www.cookflash.com/easy-chicken-cupcakes/