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BBQ Cupcakes with Coleslaw Icing and Crispy Onions

Prep Time 10 mins
Cook Time 20 mins
Assembly 10 mins
Course Appetizer
Cuisine American, Southern


  • Adjust ingredients according to desired number of cupcakes
  • 1/3 sheet of puff pastry will make 8 mini cupcakes
  • cooked pulled pork or shredded meat
  • BBQ sauce
  • Coleslaw mix
  • Bleu cheese dressing coleslaw dressing, or dressing of choice
  • Crispy onions*


  • Mix coleslaw with dressing to taste and refrigerate for several hours to soften and combine flavors.
  • Cut thawed puff pastry into small squares, about 8 squares per 1/3 sheet.
  • Place in a silicone mini muffin pan or a sprayed or greased mini muffin pan.
  • Top each square with a heaping portion of cooked shredded pork or beef. Drizzle liberally with a thick BBQ sauce.
  • Bake at 400 for 15-20 minutes until pastry is done. Carefully remove from pan. Serve with slaw and crispy onions, or assemble cupcakes and arrange on a platter. Serve warm or at room temperature.
Keyword appetizer, BBQ pork, BBQ pork cupcake, coleslaw, french fried onions, pulled pork