Easy Chicken Cupcakes Recipe
If you’re anything like me and love comfort food with a fun twist, this Easy Chicken Cupcakes Recipe will become your new favorite go-to. Imagine tender shredded chicken blended into a creamy, flavorful filling topped with fluffy mashed potatoes, all baked into charming little “cupcakes” that are as delightful to look at as they are to eat. Perfect for weeknight dinners, potlucks, or whenever you need a cozy dish that brings everyone together, these savory treats combine simplicity and taste in a way that’s downright irresistible.
Ingredients You’ll Need
The magic of this Easy Chicken Cupcakes Recipe lies in its straightforward ingredients that everyone has on hand. Each element plays a key role: the shredded chicken brings protein and heartiness, the cream cheese adds luscious creaminess, and the mashed potatoes give that satisfying, smooth finish that feels like a warm hug.
- 2 cups cooked chicken, shredded: Rotisserie or leftover chicken works perfectly for quick prep and great flavor.
- 1/2 cup cream cheese, softened: Adds a rich, creamy texture that binds everything together beautifully.
- 1/4 cup mayonnaise: Enhances moisture and gives a subtle tang that balances the dish.
- 1 tablespoon Dijon mustard (optional): Introduces a gentle zing without overpowering the flavors.
- 1/2 teaspoon garlic powder: For a mellow, savory depth.
- 1/2 teaspoon onion powder: Adds a little sweet warmth.
- Salt and pepper to taste: Essential seasonings to make all flavors pop.
- 1 cup frozen mixed vegetables, thawed: Peas, carrots, and corn for color, nutrition, and a little crunch.
- 1 cup mashed potatoes: Use leftover, homemade, or even instant squares—the fluffier, the better.
- 1/2 cup shredded cheddar cheese (optional): A golden, melty topping that makes the cupcakes extra irresistible.
- Fresh parsley for garnish (optional): Adds a fresh, vibrant note and a pop of green for presentation.
How to Make Easy Chicken Cupcakes Recipe
Step 1: Prepare the Chicken Filling
Start by mixing your shredded chicken with the softened cream cheese, mayonnaise, Dijon mustard if you’re using it, garlic powder, onion powder, salt, and pepper. Stir these all together in a medium bowl until everything is combined into a creamy, dreamy filling that gets your taste buds excited. Then fold in the thawed mixed vegetables for that lovely pop of color and texture.
Step 2: Prep the Mashed Potatoes
If you have leftover mashed potatoes, you’re already halfway there. If not, go ahead and whip up instant mash according to package directions or make your own from scratch to suit your taste. Once ready, let them cool a little—this helps when assembling so they don’t melt into the chicken mixture.
Step 3: Get Your Oven and Muffin Tin Ready
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners—this makes cleanup a breeze and keeps the cupcakes intact. Plus, they look super cute coming straight from the pan!
Step 4: Assemble the Chicken Cupcakes
Into each muffin cup, spoon about one tablespoon of the creamy chicken filling, spreading it out evenly. Top each portion with roughly two tablespoons of mashed potatoes, smoothing the surface to resemble “frosting” on a cupcake. For an extra indulgent touch, sprinkle shredded cheddar cheese over the mashed potatoes. This step is where these treats truly start looking like savory little cupcakes.
Step 5: Bake to Perfection
Pop the muffin tin into your preheated oven and bake for 15 to 20 minutes. Keep an eye out for the tops of those mashed potatoes to turn lightly golden and the filling to be heated through. The cheese, if added, should be melted and slightly bubbly, making the cupcakes impossible to resist.
Step 6: Cool, Garnish, and Serve
Once baked, let them cool just for a few minutes before gently removing from the muffin tin. A sprinkle of fresh parsley on top adds a burst of color and freshness that perfectly balances the creamy richness.
How to Serve Easy Chicken Cupcakes Recipe
Garnishes
Fresh parsley is a classic garnish that adds brightness and visual appeal, but don’t be afraid to get creative. A light dusting of paprika or a dollop of sour cream can bring even more flavor and fun to your plating.
Side Dishes
These chicken cupcakes pair wonderfully with crisp green salads, roasted vegetables, or even a warm bowl of soup. The creamy, savory nature of the cupcakes balances well with lighter, fresh sides that offer a contrast in texture and flavor.
Creative Ways to Present
Serve these Easy Chicken Cupcakes Recipe bites on a wooden platter for a rustic vibe or in colorful mini muffin liners to brighten up a party spread. You can even turn them into a finger-food feast by adding a toothpick for easy grabbing at gatherings. Presentation can make these even more enjoyable to share and savor!
Make Ahead and Storage
Storing Leftovers
Any leftover chicken cupcakes can be stored in an airtight container in the fridge for up to three days. They hold their shape and flavor beautifully, making them perfect for next-day lunches or snacks.
Freezing
If you want to make these in advance or save some for later, freezing works well. Arrange the cooled cupcakes on a baking sheet, freeze them individually until solid, and then transfer them into a freezer-safe bag or container for up to two months.
Reheating
To reheat, bake frozen cupcakes at 350°F (175°C) for about 15-20 minutes or until warmed through. For refrigerated leftovers, simply microwave for 1-2 minutes or reheat in a low oven until hot. The mashed potato topping stays fluffy and delicious either way!
FAQs
Can I use other types of cheese besides cheddar?
Absolutely! Feel free to swap cheddar with mozzarella, Monterey Jack, or even a bit of Parmesan for different flavor twists. Each cheese brings a unique touch to the Easy Chicken Cupcakes Recipe.
Is it possible to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you check your mayonnaise and mustard labels for any hidden gluten ingredients. Using fresh or simple packaged items keeps it safe.
Can I add spices or herbs to customize the flavor?
Definitely! Adding fresh chopped herbs like thyme or rosemary, or warming spices like smoked paprika or cayenne pepper, can elevate the flavor profile and make it your own signature dish.
How do I make the mashed potatoes from scratch?
Boil peeled potatoes until tender, then mash with butter, milk, salt, and pepper to your liking. Make sure they are creamy and not too runny so they hold nicely on top of the chicken filling.
Are these chicken cupcakes suitable for kids?
These cupcakes are a huge hit with kids! Their fun shape and creamy texture usually make them a welcome dinner choice, plus the veggies sneak in extra nutrients without fuss.
Final Thoughts
I hope this Easy Chicken Cupcakes Recipe inspires you to bring a little extra joy and comfort to your table. It’s such a simple yet clever way to turn everyday ingredients into a dish that feels special and fun. Trust me, once you make these, they’ll become a beloved staple in your cooking repertoire. So gather your ingredients, preheat that oven, and get ready to enjoy a cozy, delicious meal that everyone will ask for again and again!
Print
Easy Chicken Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
Easy Chicken Cupcakes are a delightful and savory treat combining shredded chicken mixed with creamy seasonings and vegetables, topped with smooth mashed potatoes baked to golden perfection. Perfect as a fun appetizer or light meal, these individual ‘cupcakes’ are quick to assemble and come together in under 40 minutes.
Ingredients
Chicken Filling
- 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
Topping
- 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 well combined and creamy.
- Add vegetables: Stir in the thawed mixed vegetables to the chicken mixture evenly distributing them throughout the filling.
- Prepare mashed potatoes: If you don’t have leftover mashed potatoes, prepare instant mashed potatoes according to the package instructions or make mashed potatoes 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 to prevent sticking.
- Assemble the cupcakes: Scoop about 1 tablespoon of the chicken filling into each lined muffin cup spreading it evenly as the cupcake base.
- Add mashed potato topping: Spoon approximately 2 tablespoons of mashed potatoes on top of each chicken filling, smoothing the tops to mimic cupcake frosting.
- Add cheese (optional): Sprinkle shredded cheddar cheese on top of the mashed potatoes for extra flavor and a golden finish after baking.
- Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the mashed potato tops are lightly golden and the chicken filling is heated through.
- Cool and 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
- You can use any cooked chicken such as rotisserie or leftover roast chicken.
- If you prefer, substitute mayonnaise with Greek yogurt for a lighter option.
- Feel free to customize the frozen mixed vegetables based on your preference.
- To speed up prep, use instant mashed potatoes but homemade mashed potatoes add richer flavor.
- Make sure to let mashed potatoes cool slightly before assembling to prevent paper liners from getting soggy.
- These cupcakes can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
