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
Scale
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
