Name: Buffalo Chicken Cupcakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 1/2 cup buffalo wing sauce; 4 ounces cream cheese, softened; 1/2 cup shredded cheddar cheese; 1/4 cup ranch or blue cheese dressing; 1 (8-ounce) tube refrigerated crescent roll or biscuit dough; 2 tablespoons chopped green onions; 2 tablespoons crumbled blue cheese (optional); Nonstick cooking spray

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If you love spicy, creamy, cheesy goodness wrapped in warm, golden dough, Buffalo Chicken Cupcakes just might become your new obsession. These savory treats bake up in muffin tins with irresistible layers: tender shredded chicken tossed in tangy buffalo sauce, soft cream cheese, a swipe of cool dressing, and a bubbling crown of melted cheddar, all tucked inside a crescent roll crust. Whether you’re fueling game day festivities, shaking up weeknight dinner, or just craving a snack with serious personality, Buffalo Chicken Cupcakes pack bold flavor into every bite.

Buffalo Chicken Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Buffalo Chicken Cupcakes may look fancy, but the secret is genuinely simple: each ingredient brings something special. Creamy, spicy, and crispy all at once, this lineup guarantees both comfort and excitement with minimal fuss!

Cooked shredded chicken: Rotisserie chicken works like a charm and saves loads of time.
Buffalo wing sauce: This delivers that classic tangy-heat—use more or less to control the spice.
Cream cheese, softened: Makes the filling ultra-creamy and tones down the heat just right.
Shredded cheddar cheese: Melts beautifully and brings a sharp, cheesy punch with each bite.
Ranch or blue cheese dressing: Adds a cool, herby note that balances the bold flavors.
Refrigerated crescent roll or biscuit dough: Pre-made dough forms the perfect golden base for each cupcake.
Chopped green onions: Brings fresh color and a gentle onion kick for garnish and brightness.
Crumbled blue cheese (optional): For blue cheese lovers, this is a salty, creamy flourish on top.
Nonstick cooking spray: Absolutely essential—prevents sticking so every cupcake pops out perfectly.

How to Make Buffalo Chicken Cupcakes

Step 1: Prep Your Oven and Muffin Tin

Start by heating your oven to 375°F so it’s ready to bake these beauties. Lightly coat a muffin tin with nonstick spray to make sure each Buffalo Chicken Cupcake lifts right out when it’s golden and bubbly.

Step 2: Make the Buffalo Chicken Filling

In a large bowl, combine your shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, and ranch or blue cheese dressing. Stir until everything is creamy and coated—each scoop should look rich and a bit orange from the sauce. This mix is the soul of the cupcakes: spicy, creamy, and loaded with cheesy richness.

Step 3: Prepare the Crescent Roll Cups

Unroll your crescent roll or biscuit dough and divide it into 8 to 10 portions. Press each square or circle into a muffin cup, making sure to press the dough up the sides. You want little cups with a sturdy base so they’ll hold all that filling.

Step 4: Fill and Top the Cupcakes

Spoon equal portions of the buffalo chicken mixture into each dough-lined muffin cup. Don’t be shy—fill them up! Then, sprinkle on chopped green onions and a generous pinch of crumbled blue cheese if you love the extra zest.

Step 5: Bake Until Golden and Bubbling

Slide the filled tin into the oven and bake for 12 to 15 minutes. You’ll know they’re ready when the dough is golden brown and the filling is bubbling with cheesy goodness. Let them cool for a few minutes before you try to sneak one out—they hold together much better that way!

How to Serve Buffalo Chicken Cupcakes

Garnishes

These cupcakes crave a final flourish! Scatter extra green onions for a pop of color and crunch, drizzle with more ranch or blue cheese dressing, and add another sprinkle of crumbled blue cheese if you’re feeling indulgent. They look gorgeous and even more tempting this way.

Side Dishes

Pair Buffalo Chicken Cupcakes with crisp celery sticks, carrot spears, or a simple green salad to keep things balanced and refreshing. A side of kettle chips or seasoned fries brings an extra snack-worthy crunch that’s impossible to resist.

Creative Ways to Present

Set them out on a platter with dipping sauces—ranch, blue cheese, or maybe a cool cucumber yogurt dip for guests to dunk. Stack them like a cupcake tower for parties or serve each in a parchment liner for easy handheld fun! They’re perfectly party-ready however you present them.

Make Ahead and Storage

Storing Leftovers

To keep your Buffalo Chicken Cupcakes fresh, store any leftovers in an airtight container in the fridge. They’ll stay delicious for up to three days without losing their creamy, spicy punch.

Freezing

Yes, these are freezer-friendly! Once fully cooled, wrap each cupcake individually in plastic wrap and pop them into a freezer bag. They’ll keep for a month—just thaw overnight in the refrigerator before reheating.

Reheating

The best way to restore their crispiness is to reheat the cupcakes in the oven at 350°F for about 8 to 10 minutes, or until hot throughout. The filling melts back into gooey perfection while the crust crisps up beautifully.

FAQs

Can I use rotisserie chicken for Buffalo Chicken Cupcakes?

Absolutely! Rotisserie chicken is not only convenient but also adds great flavor and tenderness, shaving time off your prep and making these cupcakes a snap to assemble.

How can I make Buffalo Chicken Cupcakes less spicy?

To tame the heat, use a mild buffalo sauce and increase the cream cheese or ranch dressing in the filling. You can also skip any extra hot sauce or spicy garnishes.

What’s the best way to get the dough into the muffin tin?

Press the dough gently but firmly into each muffin cup, stretching it up the sides to form a shell. A little floured fingertip helps prevent sticking and makes it easy to shape a sturdy cupcake base.

Can I make Buffalo Chicken Cupcakes ahead for a party?

Definitely! Assemble and bake them a day ahead, then store in the refrigerator. Reheat on a baking sheet at 350°F before serving to wow your guests with warm, fresh flavor.

Are there gluten-free options for the dough?

There are several brands of gluten-free crescent roll or biscuit dough now available at most supermarkets—swap in your favorite and continue as usual!

Final Thoughts

Now you’ve got everything you need to turn any gathering into a flavor-packed celebration with Buffalo Chicken Cupcakes. Whether it’s game day, a potluck, or just a craving for something fun and bold, these gooey, spicy, cheesy mini-cups are sure to win hearts. Grab the simple ingredients, follow these easy steps, and treat yourself and your friends to a new favorite!

Buffalo Chicken Cupcakes Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 8–10 cupcakes 1x
Diet: Non-Vegetarian

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Description

These Buffalo Chicken Cupcakes are a delightful twist on traditional appetizers, with a spicy kick and savory flavors baked into individual portions for easy serving. Perfect for game day or any gathering where you want to impress with a unique and delicious dish.

Ingredients

Scale

For the Buffalo Chicken Filling:

2 cups cooked shredded chicken
1/2 cup buffalo wing sauce
4 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup ranch or blue cheese dressing

For the Dough Cups:

1 (8-ounce) tube refrigerated crescent roll or biscuit dough
2 tablespoons chopped green onions
2 tablespoons crumbled blue cheese (optional)
Nonstick cooking spray

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Instructions

Preheat the oven: Preheat the oven to 375°F and lightly grease a muffin tin with nonstick spray.
Prepare the filling: In a bowl, mix the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, and dressing until well combined.
Form the cups: Separate the dough into portions and press into the muffin tin to form cups.
Fill the cups: Spoon the buffalo chicken mixture into each cup, top with green onions and blue cheese if desired.
Bake: Bake for 12–15 minutes until golden and bubbly. Let cool before serving.
Serve: Serve warm with extra dressing for dipping.