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Nashville Hot Fried Chicken Cupcakes

  • Prep Time: 15 minutes
  • Cook Time: 15 - 20 minutes
  • Servings: 24
  • Course: Main Dish

These cupcakes pack a secret punch with a savory surprise and a fiery frosting.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

From versatile pastel paper cups to trendy and sturdy foil liners to fashion-inspired prints, Reynolds® Baking Cups ensure that your cupcakes will stand out with style and look as great as they taste!


For the Cake 

  • 1 box (15.25 oz.) yellow cake mix 
  • 24 small pieces of boneless fried chicken
  • Reynolds® Baking Cups

For the Frosting

  • 1 package (8 oz.) package of cream cheese, softened
  • 6 tablespoons unsalted butter
  • 3 tablespoons sriracha
  • 3 cups powdered sugar
  • 3/4 cups cocoa powder


Step 1

PREHEAT oven to 350°F. Line two muffin pans with Reynolds® Baking Cups. Place a small piece of fried chicken in each of the cups. Set aside.

Step 2

PREPARE the cake mix as instructed on the box instructions. Pour batter over the chicken, into prepared muffin tins. Bake as instructed on the box instructions. Transfer to a wire rack to cool.

Step 3

BEAT the cream cheese and butter in a standing mixer with the paddle attachment until light and fluffy. Add sriracha and continue beating to incorporate. Gradually add the powdered sugar and cocoa powder and continue beating until fully combined.

Step 4

FROST cupcakes before serving.

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