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Buffalo Chicken Appetizer Cupcakes

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  • Prep 25 min
  • Total 40 min
  • Ingredients 7
  • Servings 12
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These savory cupcakes bring a whole lot of Buffalo-ranch flavor to snacktime. Customize to make them as mild or spicy as your picky eaters prefer, and watch how fast they disappear!
By Jessica Walker
Updated May 15, 2024
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  • 2 cups shredded cooked chicken breast
  • 2 tablespoons dry ranch dressing mix (from 1-oz package)
  • 3/4 cup cayenne pepper hot sauce
  • 1 container (8 oz) whipped cream cheese spread
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 cup shredded mozzarella cheese (4 oz)


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Not a big fan of heat? Cut back on the amount of hot sauce added to the chicken mixture.
  • tip 2
    This is a great recipe for using leftover deli rotisserie chicken!
  • tip 3
    Swap the Greek yogurt for sour cream, if desired.

Nutrition Information

No nutrition information available for this recipe
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