Buffalo Chicken Appetizer Cupcakes

Cassie *


I have not tried these yet, but I thought they would be a great finger food for the Superbowl. So, thought I'd share them with you..

Recipe and picture from my Betty Crocker magazine.


★★★★★ 4 votes

25 Min
15 Min


  • 2 c
    shredded cooked chicken breast ( i will use rotissere chicken )
  • 2 Tbsp
    dry ranch dressing mix (from 1-oz package)
  • 3/4 c
    cayenne pepper hot sauce
  • 1
    container (8 oz) whipped cream cheese spread
  • 1
    container (6 oz) yoplait® greek fat free plain yogurt
  • 1
    can pillsbury® refrigerated thin pizza crust
  • 1 c
    shredded mozzarella cheese (4 oz)

How to Make Buffalo Chicken Appetizer Cupcakes


  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
  3. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
  4. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
  5. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

    ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.

Printable Recipe Card

About Buffalo Chicken Appetizer Cupcakes

Main Ingredient: Chicken
Regional Style: American
Hashtag: #cheese

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