Description
These Easy Chicken Cupcakes are a fun and delicious way to reinvent leftover chicken and mashed potatoes into a savory, comforting snack or appetizer. Featuring creamy shredded chicken filling topped with smooth mashed potato “frosting” and baked to golden perfection, these cupcakes are perfect for family meals, parties, or anytime you want a cozy treat with minimal effort.
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
Mashed Potato Topping
- 1 cup mashed potatoes (prepared, leftover, or from a box)
- 1/2 cup shredded cheddar cheese (optional)
Garnish
- 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 the ingredients are well combined, creating a creamy chicken filling.
- Add mixed vegetables: Stir in the thawed mixed vegetables into the chicken mixture until evenly incorporated.
- Prepare the mashed potatoes: If you don’t have leftover mashed potatoes, prepare instant mashed potatoes according to the package instructions or make your own 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.
- Assemble the cupcakes: Scoop about 1 tablespoon of the chicken filling into each muffin cup, spreading it out evenly.
- Add mashed potato topping: Spoon about 2 tablespoons of mashed potatoes on top of the chicken filling in each muffin cup, smoothing the tops to resemble a “frosted” cupcake.
- Add cheese (optional): Sprinkle shredded cheddar cheese on top of the mashed potatoes for extra flavor, if desired.
- Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops of the mashed potatoes are lightly golden and the chicken filling is heated through.
- Cool and garnish: 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
- Use rotisserie chicken or any leftover cooked chicken for convenience.
- You can customize the mixed vegetables based on your preference or what you have available.
- If you do not want to use Dijon mustard, feel free to omit it or substitute with yellow mustard.
- These cupcakes can be prepared ahead and reheated before serving.
- For a dairy-free version, substitute cream cheese and mayonnaise with suitable alternatives.
- Leftover mashed potatoes work wonderfully; avoid over-seasoning the chicken mixture as the mashed potatoes can add saltiness.
