Recipes Main Dishes Pasta Lasagna Recipes Lasagna Cupcakes 4.6 (98) 81 Reviews 51 Photos Savory Italian "cupcakes" baked in muffin cups! Submitted by Kimberley Piper Updated on September 14, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 51 51 51 51 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 5 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients cooking spray ⅓ pound ground beef salt and ground black pepper to taste 24 wonton wrappers 1 ¾ cups grated Parmesan cheese 1 ¾ cups shredded mozzarella cheese ¾ cup ricotta cheese 1 cup pasta sauce (such as Muir Glen®) ¼ cup chopped fresh basil, or to taste (Optional) Directions Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray. 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 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, 1/2 of the ricotta cheese, 1/2 of the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop 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 "cupcakes" with remaining Parmesan cheese and mozzarella cheese. Bake in preheated oven until edges of "cupcakes" are browned, 18 to 20 minutes; let rest in tins for 5 minutes before running a knife around the edges to loosen and remove. Garnish with fresh basil to serve. Cook’s Note You can also use the top of a drinking glass to cut wonton wrappers. You can cut several at a time. However, for a more rustic look, no cutting is necessary! Editor's Note: The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount consumed will vary. I Made It Print 492 home cooks made it! Nutrition Facts (per serving) 200 Calories 9g Fat 14g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 200 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 26% Cholesterol 35mg 12% Sodium 495mg 22% Total Carbohydrate 14g 5% Dietary Fiber 1g 3% Total Sugars 2g Protein 14g 28% Vitamin C 1mg 1% Calcium 312mg 24% Iron 1mg 6% Potassium 153mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.