If you love the bold, spicy flavors of buffalo chicken but want to take your game day snacks or party appetizers to the next level, this Buffalo Chicken Cupcakes Recipe is an absolute must-try. Imagine tender shredded chicken tossed in tangy buffalo sauce, nestled inside a savory cake base with melted cheese, and topped with a creamy, cooling dressing—each bite delivering a perfect harmony of spice, creaminess, and comfort. These cupcakes are a playful twist that will wow your guests and quickly become your favorite go-to for gatherings or casual indulgence.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating these mouthwatering Buffalo Chicken Cupcakes. Each one plays a pivotal role, from lending moisture and flavor to adding the perfect texture contrast and vibrant color.
- Yellow cake mix (15.25 oz): Use a savory variation by reducing sugar to create a tender but slightly sweet base that complements the spicy chicken.
- Cooked shredded chicken (2 cups): Rotisserie chicken works wonderfully here for ease and juicy texture.
- Buffalo wing sauce (1/2 cup): The star ingredient delivering that signature spicy kick your taste buds crave.
- Cream cheese, softened (1/2 cup): Provides creamy richness and balances the heat perfectly.
- Ranch or blue cheese dressing (1/2 cup): Adds tangy flavor and a cool contrast to buffalo sauce intensity.
- Shredded mozzarella cheese (1 cup): Melts into gooey pockets for luscious texture throughout.
- Shredded cheddar cheese (1/2 cup): Offers sharpness and a delightful color contrast.
- Green onions, thinly sliced (2): Optional but adds freshness and a pop of vibrant green.
- Extra buffalo sauce for drizzling: To amp up that beloved heat on top before serving.
How to Make Buffalo Chicken Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Pan
Begin by preheating your oven to 350°F (175°C) to ensure an even bake. Line a 12-cup muffin pan with cupcake liners to keep your cupcakes intact and make cleaning a breeze.
Step 2: Mix the Buffalo Chicken Filling
In a medium bowl, toss the shredded chicken with the buffalo wing sauce until every bit is coated generously. This mixture will infuse the cupcakes with that irresistible spicy flavor in every bite.
Step 3: Prepare the Cream Cheese Topping
Beat together the softened cream cheese and ranch or blue cheese dressing until smooth and creamy. Then, gently fold in the shredded mozzarella and cheddar cheeses. This luscious mixture will become the crowning glory of your cupcakes.
Step 4: Make the Savory Cake Batter
Follow the package directions on the yellow cake mix, but here’s a pro tip: reduce the sugar by half and skip the vanilla extract to keep the cake savory, allowing the buffalo chicken filling to shine through without clashing flavors.
Step 5: Assemble the Cupcakes
Fill each cupcake liner about halfway with the savory batter. Then, spoon a generous dollop of the buffalo chicken mixture into the center of each cup. Top that with a little more batter, just enough to cover the filling, creating a delicious surprise inside.
Step 6: Bake to Perfection
Bake your cupcakes for 20 to 22 minutes, or until the tops turn a beautiful golden color and a toothpick inserted near the edge comes out clean. Let them cool just enough so you can handle them and avoid melting the cream cheese topping.
Step 7: Add the Finishing Touches
Top each cupcake with a dollop of the creamy cheese mixture. Drizzle extra buffalo sauce on top for an additional punch of heat and sprinkle with sliced green onions if you’re feeling fancy. Serve warm and prepare to impress everyone.
How to Serve Buffalo Chicken Cupcakes Recipe
Garnishes
Garnishes elevate these cupcakes from delicious to unforgettable. A drizzle of buffalo sauce adds boldness, while green onions lend a crisp, fresh bite. If you want even more creaminess, a small celery stick on the side adds crunch and balances the spiciness perfectly.
Side Dishes
Buffalo Chicken Cupcakes pair excellently with celery and carrot sticks, cooling ranch or blue cheese dip, and a simple green salad. These sides temper the heat and add variety to your spread, making your meal feel complete and thoughtfully composed.
Creative Ways to Present
For parties, arrange the cupcakes on a platter lined with lettuce leaves and clusters of celery sticks. You can even serve them in mini muffin tins for a fun, bite-sized presentation. Adding small flags or toothpicks branded with your favorite team logo makes these cupcakes perfect for game day festivities.
Make Ahead and Storage
Storing Leftovers
Place any leftover cupcakes in an airtight container and refrigerate them for up to 3 days. The flavors meld beautifully overnight, so you might find them tasting even better the next day!
Freezing
You can freeze these savory cupcakes before adding the cream cheese topping. Wrap each cupcake tightly in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating and adding the topping fresh.
Reheating
To reheat, warm the cupcakes in a preheated 350°F oven for about 10 minutes until heated through. Add the cream cheese topping and buffalo sauce after warming so they stay fresh and delicious.
FAQs
Can I make Buffalo Chicken Cupcakes without cream cheese?
The cream cheese adds a smooth richness that balances the heat. If you must skip it, consider substituting with a thick ranch dip or sour cream topping, but the texture will be slightly different.
What if I don’t have buffalo sauce on hand?
You can mix hot sauce with melted butter as a quick substitute, which closely mimics the flavor and heat level of buffalo sauce.
Can I use a different type of cheese?
Absolutely! Monterey Jack or pepper jack can add a nice twist, but mozzarella and cheddar give the best traditional melt and flavor combination here.
How spicy are these cupcakes?
The recipe balances heat with creamy elements, so they’re moderately spicy. Feel free to adjust the buffalo sauce amount to suit your heat preference.
Are Buffalo Chicken Cupcakes gluten-free?
Traditional yellow cake mix contains gluten. To make this recipe gluten-free, use a certified gluten-free savory cake mix, ensuring all other ingredients are gluten-free as well.
Final Thoughts
Making these Buffalo Chicken Cupcakes is like inviting that perfect storm of flavor and fun right into your kitchen. They’re easy enough for a weeknight treat but impressive enough to steal the show at any party. I promise, once you try this Buffalo Chicken Cupcakes Recipe, it will become a new favorite that you’ll want to make again and again. Gather your ingredients, get baking, and enjoy every spicy, cheesy, savory bite!
Print
Buffalo Chicken Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Buffalo Chicken Cupcakes combine the classic flavors of spicy buffalo chicken with a savory cake base, creating a unique and crowd-pleasing appetizer perfect for game days and parties. These cupcakes feature tender shredded chicken tossed in buffalo sauce, baked within a lightly sweetened savory cake, and topped with a creamy cheese dressing and extra buffalo sauce for a flavorful finish.
Ingredients
Buffalo Chicken Mixture
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce
Savory Cake Batter
- 1 box (15.25 oz) yellow cake mix, prepared as directed for savory variation (sugar reduced by half, no vanilla extract)
Cream Cheese Topping
- 1/2 cup cream cheese, softened
- 1/2 cup ranch or blue cheese dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Garnishes
- 2 green onions, thinly sliced (optional)
- Extra buffalo sauce for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix Buffalo Chicken: In a medium bowl, combine the shredded cooked chicken with 1/2 cup buffalo wing sauce until the chicken is evenly coated with the spicy sauce.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and ranch or blue cheese dressing until the mixture is smooth and creamy. Then, fold in the shredded mozzarella and cheddar cheeses until well incorporated.
- Make Savory Cake Batter: Prepare the yellow cake mix according to the package instructions but adapt for a savory twist by reducing the sugar by half and omitting vanilla extract if included.
- Fill Cupcake Liners (First Layer): Spoon the savory cake batter into each cupcake liner to fill about halfway, creating a base layer for the filling.
- Add Buffalo Chicken Filling: Add a generous spoonful of the buffalo chicken mixture into the center of each cupcake liner atop the batter.
- Top with Remaining Batter: Spoon a small amount of the remaining batter over the buffalo chicken filling to cover it partially, sealing the filling inside the cupcake.
- Bake: Place the muffin pan in the oven and bake for 20 to 22 minutes, or until the cupcakes are golden on top and a toothpick inserted near the edge comes out clean.
- Cool and Add Topping: Allow the cupcakes to cool slightly after removing them from the oven. Then, top each cupcake with a dollop of the cream cheese and cheese dressing mixture prepared earlier.
- Garnish and Serve: Drizzle the cupcakes with extra buffalo sauce and sprinkle with thinly sliced green onions if desired. Serve warm for best flavor and enjoy as a spicy and savory appetizer.
Notes
- Use rotisserie chicken to save time and simplify preparation.
- To increase the heat level, add a dash of hot sauce to the cream cheese topping mix.
- Serve with celery sticks for a classic buffalo wing accompaniment and added crunch.
