Buffalo Chicken Cupcakes stuffed with cream cheese, buffalo sauce, cheddar, and layers of crisp wonton wrappers—an ideal game-day appetizer or party bite.
BUFFALO CHICKEN CUPCAKES
These savory “cupcakes” are not sweet—they’re a handheld version of buffalo chicken dip wrapped in crispy wonton layers. I first experimented with layered savory cupcakes after making lasagna cupcakes and wanted to try a buffalo version. Using a creamy mixture of cream cheese, ranch, hot sauce, shredded chicken, and cheddar tucked between wonton wrappers gives a crunchy exterior and a soft, flavorful interior. They’re easy to make and perfect for serving warm right from the oven.
Wonton wrappers crisp up beautifully in a muffin tin: the edges brown and get chip-like while the middle stays slightly chewy, making each bite satisfyingly textured. You can make full-size cupcakes or cut the wrappers into quarters for bite-sized minis—both are crowd-pleasers.
Mini versions are perfectly bite-sized and great for parties or a grab-and-go appetizer platter.
OTHER APPETIZER IDEAS
- Double Decker Taco Cupcakes
- Classic Buffalo Chicken Dip
- BLT Dip
Buffalo Chicken Cupcakes
Author: Christy Denney
These buffalo chicken cupcakes combine cream cheese, ranch, buffalo wing sauce, shredded cheddar and cooked chicken, layered between wonton wrappers then baked until golden. Serve warm for a flavorful appetizer that tastes like buffalo chicken dip in individual portions.
Prep Time: 10 mins Cook Time: 30 mins Total: 40 mins
Servings: 12 regular cupcakes or about 48 mini cupcakes
Cuisine: American Course: Appetizer
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1 cup shredded cheddar cheese, divided
- 1 1/2 cups cooked, shredded chicken
- 24 wonton wrappers (see note for minis)
- 1/4 cup blue cheese crumbles (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with cooking spray.
- In a medium bowl, combine the softened cream cheese, ranch dressing, buffalo sauce, and 3/4 cup of the shredded cheddar. Mix until smooth. If needed, warm briefly in the microwave to make the mixture easier to stir. Fold in the shredded chicken until evenly combined.
- For regular-size cupcakes: Press one wonton wrapper into the bottom of each muffin cup. Spoon about 1 tablespoon of the chicken mixture into each cup. Top with another wonton wrapper and add a second tablespoon of filling. Finish with the remaining cheddar and a sprinkle of blue cheese, if using.
- Bake for about 18 minutes, or until the wonton edges are golden brown. Check at the 10-minute mark—if the edges are getting too dark, loosely cover the pan with foil and continue baking. Remove from oven and cool for 5 minutes. Run a knife around the edges to loosen and pop each cupcake out.
- For mini cupcakes: Cut each wonton wrapper into four squares. Layer a wonton square in each mini cup, add about 1 teaspoon of the filling, top with another wonton square and another teaspoon of filling. Sprinkle with cheese and bake for about 10 minutes. Let cool slightly before removing.
Notes
Wonton wrappers are usually sold refrigerated in the produce section near prepackaged mushrooms or refrigerated doughs. If you can’t find them, ask store staff—many supermarkets keep them near other refrigerated ethnic or dumpling ingredients.
Serving tips: Serve warm with extra ranch or blue cheese dressing for dipping, and celery sticks on the side for a classic buffalo experience.
