Skinny Buffalo Chicken “Cupcakes” are a perfect low carb appetizer or light lunch that’s so easy to make. It’s a great way to use up extra shredded buffalo chicken!

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It’s no secret that I’m obsessed with “cupcake” meals. I love these dishes because they’re extremely easy to make and are portioned controlled for quick grab and go meals. This recipe came about one day when I had made a batch of Instant Pot Buffalo Chicken and wanted to make a fun dish with the leftovers.

Equipment

Ingredients

2 cups shredded buffalo chicken
1/2 cup reduced fat shredded cheddar cheese
24 wonton wrappers (these can be found in the refrigerated produce section, usually near the vegan products)

uncooked buffalo chicken cupcakes in muffin tin

How to Make Buffalo Chicken Cupcakes

Preheat the oven to 375 degrees.
Spray a muffin tin with non-stick cooking spray. Place 1 wonton wrapper in each cup.
Place 1/2 the buffalo chicken evenly in each cup. Top with 1/2 the cheddar cheese.
Place another wonton wrapper in each cup. Press down gently.
Add the remaining 1/2 buffalo chicken and cheese in each cup.
Bake for 15-18 minutes or until golden brown

buffalo chicken cupcakes stacked up on a white plate

Calories and Nutritional Information

Serving Size 1 cupcake

Number of Servings 12

Calories 52 – Total Fat 2 grams – Saturated Fat 1 grams – Unsaturated Fat 1 grams – Cholesterol 17 milligrams – Sodium 67 milligrams – Carbohydrates 3 grams – Fiber 0 grams – Sugar 0 grams – Protein 6 grams

How to Store Leftovers

Leftovers should be stored in the refrigerator for up to 5 days. To reheat, place on a microwave safe plate and microwave for 45-90 seconds, or until thoroughly heated.

I do not recommend freezing buffalo chicken “cupcakes”

More “Cupcake” Recipes