Fluffy Chicken, Bacon and Cheese Homemade Cupcakes

Get ready to fall in love with these absolutely delicious and great savory cupcakes! I absolutely adore this type of salty treats, they’re simple to make and oh-so-satisfying. In this version, I’ve combined tender shredded chicken with crispy bacon and melty cheese, but you can totally switch it up with mushrooms or any other vegetables to make your own version. Savoury cupcakes are definitely a thing, and trust me, once you try them, you’ll be hooked!

These fluffy beauties are perfect for all kinds of gatherings, from beach days to picnics and birthday parties, they’re always a crowd-pleaser. The best part? They’re incredibly simple to make! And unlike regular sweet cupcakes where you need to worry about getting that perfect balanced, fluffy batter, these savoury ones will always come out creamy and moist. All that delicious fat from the bacon and cheese makes sure of that, what! Fat makes perfect! ;D

So whether you’re hosting a party or just want to treat yourself to something special, these chicken cupcakes will deliver big on flavour and satisfaction, i guaranteeeeeee. Let’s get to the recipe!

Fluffy Chicken, Bacon and Cheese Homemade Cupcakes

Servings: 12
Time: 50mins
Difficulty: Normal
Rating: ★★★★★
Print

I love me some chicken cupcakes, you can make a bunch in a jiffy especially if you have leftovers and they are absolute delicious fluffy and you get like little pieces of cheese and chicken and bacon, yum!

Ingredients

Flour – 150g
Eggs – 2
Olive oil – 30ml
Milk – 125ml
Pepper – A Pinch
Salt – A Pinch
Chicken – 2 Chicken Thighs (Already Cooked, Shredded)
Flamengo Cheese – 4 Slices (Or Cheddar)
Onion – 2
Garlic – 4 Cloves
Bacon – 60g (Thick Slices)
Parmesan Cheese – For Sprinkling

Directions

In a frying pan, add the chopped onion, chopped garlic, and chopped bacon with a pinch of salt and pepper. Cook until the onion is well caramelized, then remove from the heat, place in a bowl, and let cool.

In a bowl, combine the flour, eggs, olive oil, milk, salt, and pepper. Whisk everything until you get a smooth creamty batter, it should have a thick consistency.

Shred the two chicken thighs and dice the Flamengo Cheese, add these and the caramelized onion mixture to the muffin batter and mix.

Pour everything into the muffin tins and cover generously with grated Parmesan cheese and a pinch of pepper.
Bake for about 25 minutes until golden brown and that’s it, enjoy!

Notes: I used flamengo cheese, but any cheese that melts well will do, like Gouda or Edam, cheddar, Swiss, or even Mozzarella work wonderfully in this recipe, the tastier the cheese the better.

Don’t overmix the batter once you add the chicken and cheese, just fold everything together gently to keep the cupcakes tender.

You can freeze these for up to 2 months. Thaw overnight in the fridge and reheat before serving. On the fridge I think they dry out too much, so keep them outside for like 1 day, if more, than freeze.

Feel free to add diced bell peppers, mushrooms, or herbs like parsley or chives to make it your own version or add more spices and make an adult version.

This recipe for Fluffy Chicken, Bacon and Cheese Homemade Cupcakes was originally created on BakeAfter.com. Esta receita de Queques de Frango com Bacon foi publicada em português no Iguaria.com.