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Savory Buffalo Chicken and Cornbread Cupcakes
Savory Buffalo Chicken and Cornbread Cupcakes
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Prep Time:
10 minutes
Total Time:
35 minutes
Whip up these tasty buffalo chicken cornbread cupcakes in just 35 minutes, perfect for game-day snacking!
Ingredients:
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/3 cup milk
  • 1 egg
  • 6 frozen fully cooked Buffalo chicken wing drummettes
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup ranch dressing
Instructions:
  • Preheat oven to 400°F and line 6 regular-size muffin cups with paper baking cups. Also, prepare a cookie sheet by lining it with foil, cooking parchment paper, or a silicone baking mat.
  • Combine muffin mix, milk, melted butter, and egg in a bowl, stirring just until blended (batter will be lumpy). Distribute batter among muffin cups and bake for 16 to 18 minutes until golden brown.
  • Arrange drummettes neatly on a baking sheet and bake until crispy and golden brown, about 15 to 20 minutes. Transfer muffins from the pan to a cooling rack and let both drummettes and muffins cool for at least 5 minutes.
  • Combine cream cheese and ranch dressing in a small bowl until creamy. Transfer the mixture into a small resealable plastic bag. Cut a small hole in the corner of the bag and pipe the dressing onto muffins. Finish by placing one drumette on top of each muffin.

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