Smoky Chicken Cupcakes
These savory cupcakes are packed with tender and flavorful shredded chicken, topped with smoky chipotle cream cheese frosting, and garnished with crispy bacon. Perfect for a unique and delicious appetizer or main course.
ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- 4 slices bacon, cooked crispy and crumbledFor the Chipotle Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 tablespoons chipotle sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon saltFor garnish:
- Chopped scallions
- Crispy bacon bits
steps
- 1.
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- 2.
In a large bowl, combine flour, baking powder, smoked paprika, garlic powder, salt, and black pepper.
- 3.
In a separate bowl, whisk together buttermilk, vegetable oil, and eggs.
- 4.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded chicken.
- 5.
Divide the batter evenly among the prepared cupcake liners.
- 6.
Bake for 20-22 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool completely.
- 7.
In a mixing bowl, beat cream cheese until creamy. Add sour cream, chipotle sauce, smoked paprika, garlic powder, and salt, and continue mixing until well combined and creamy.
- 8.
Once the cupcakes are cooled, pipe or spread the chipotle cream cheese frosting on top of each cupcake.
- 9.
Garnish with chopped scallions and crispy bacon bits.
- 10.
Serve and enjoy these smoky chicken cupcakes as an appetizer or main course.
