Italian cupcakes.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.

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  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.

  • Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.

  • Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.

  • Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

Cook's Note:

You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!

Editor's Note:

The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.

Nutrition Facts

200 calories; protein 14.2g 28% DV; carbohydrates 13.8g 5% DV; fat 9.4g 15% DV; cholesterol 34.9mg 12% DV; sodium 495.3mg 20% DV. Full Nutrition
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Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2015
Dang, did we ever enjoy these! The only change I made was using ground turkey (I had one patty in the freezer & it worked well) instead of ground beef. They baked up beautifully, are cheesy, moist, and tasty, and excellent for portion control. Another nice thing about this recipe is that after they cool for a while, you actually can eat them with your hands, knife and fork optional. These would be great for game day, a buffet table, party food or, of course, dinner. Thanks kpiper for submitting your recipe, I wouldn’t change a thing, and in this house, it’s been delcared a winner! Read More
(37)

Most helpful critical review

Rating: 3 stars
11/18/2015
They are fun - Kids and hubby all liked but it wasn't voted as amazing (one son and hubby say I should give it 4 stars!). I quite liked the wonton wrapper texture - better than traditional noodles. Easy to make but SO SO SO time consuming. Between the cooking of the meat the prepping of the cheese mixture and the layering it took over an hour. Then the 20 min bake time. I didn't bother to cut them into circles just pressed the squares into the muffin tin. Also I doubled the recipe and barely had enough ingredients for 18 muffins - and they were not large. I think tripling the recipe will be enough for 24 which if I am going to spend that much time prepping I want left-overs. Be sure to let them sit in pan like the recipe states. It tastes just as good straight out of the oven but they are runny and sloppy if you don't let them sit and firm up. Watch the video - make recipe from there pausing at each step! Read More
(12)
92 Ratings
  • 5 star values: 63
  • 4 star values: 25
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/18/2015
Dang, did we ever enjoy these! The only change I made was using ground turkey (I had one patty in the freezer & it worked well) instead of ground beef. They baked up beautifully, are cheesy, moist, and tasty, and excellent for portion control. Another nice thing about this recipe is that after they cool for a while, you actually can eat them with your hands, knife and fork optional. These would be great for game day, a buffet table, party food or, of course, dinner. Thanks kpiper for submitting your recipe, I wouldn’t change a thing, and in this house, it’s been delcared a winner! Read More
(37)
Rating: 5 stars
10/02/2015
These were a hit with my picky husband. I used a large muffin pan and found that the squared of wonton wrappers fit perfectly no cutting required. And I mixed the three cheeses together with basil and oregano and then topped with just mozarella. I think the only thing I might do differently next time is to add some creamed spinach to my cheese mixture I do that for my veal parm topping and find it adds a little more flavor. Read More
(17)
Rating: 5 stars
06/21/2016
May I suggest using gyoza (pot sticker) wrappers. Usually can be found next to the wonton wrappers. They are already round, no need to cut. Read More
(17)
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Rating: 3 stars
11/18/2015
They are fun - Kids and hubby all liked but it wasn't voted as amazing (one son and hubby say I should give it 4 stars!). I quite liked the wonton wrapper texture - better than traditional noodles. Easy to make but SO SO SO time consuming. Between the cooking of the meat the prepping of the cheese mixture and the layering it took over an hour. Then the 20 min bake time. I didn't bother to cut them into circles just pressed the squares into the muffin tin. Also I doubled the recipe and barely had enough ingredients for 18 muffins - and they were not large. I think tripling the recipe will be enough for 24 which if I am going to spend that much time prepping I want left-overs. Be sure to let them sit in pan like the recipe states. It tastes just as good straight out of the oven but they are runny and sloppy if you don't let them sit and firm up. Watch the video - make recipe from there pausing at each step! Read More
(12)
Rating: 5 stars
11/29/2015
I'm a vegetarian so I made these with spinach green and yellow squash and onions. I bought "Texas sized" muffin tins for Thanksgiving dinner for the vegetarians and also made the smaller ones for other people. Everyone loved them. I didn't even cut the wonton wrappers and they cooked perfectly. They actually tasted better two days later with some fresh mozzarella and sauce on top heated in the microwave for two minutes. Will definitely make them again. Read More
(11)
Rating: 5 stars
09/02/2015
Made this tonight so easy my 8yr old daughter helped! I added a clove of garlic to the ground beef and oregano basil and Italian seasoning to the cheese mixture. Everyone loved it! Read More
(8)
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Rating: 1 stars
10/06/2015
1/3 pound of beef did not fill the 8 muffin cups I did use. I just cut the wonton wrappers with a pair of scissors and it was much easier but all in all it took me FOREVER to put these together. Read More
(4)
Rating: 5 stars
08/27/2015
Getting it outta the muffin pan intact was my only issue. Delicious I added turkey bacon bits on top. Relatively cheap to make definitely making this again Read More
(3)
Rating: 4 stars
02/27/2016
Added chopped garlic and basil when I sauted the chopped meat. Added some pesto(basil) to the Ricotta Cheese. Took out 5 minutes before finished and put shreded parm on top and back in the oven for the home stretch. Read More
(3)
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