If you’re looking for a party appetizer that looks fancy but takes almost no effort, these wonton cups easily fit that bill. They’re crispy, golden, and endlessly customizable, which is why they show up everywhere from holiday parties to game day spreads. All you need are wonton wrappers, a muffin pan, and a few simple fillings.
These vegetarian wonton cups hit that sweet spot between crunchy and creamy, with a vegan option that doesn’t feel like an afterthought. They bake up fast, hold just about any filling you can dream up, and disappear even faster once they hit the table.
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What Makes These wonton Cups Special
Wonton cups check every box as the perfect party food. They’re quick to prep, easy to bake, and flexible enough to work with whatever’s already in your fridge. Pressing wonton wrappers into the sections of a muffin tin gives you crisp, edible little cups that are perfect for creamy fillings like spinach artichoke dip, white bean dip, or a cheesy ranch-style mixture.
They’re also lighter than traditional pastry-based appetizers and easy to adapt for vegetarian and vegan guests without making two completely different recipes. Same baking process, same crunch, different filling—everyone wins.
Shopping List (Ingredients)
Wonton Cups
- wonton wrappers or wonton wraps
- cooking spray or vegetable oil
- sea salt
Vegetarian Filling
- cream cheese
- cheddar cheese
- Monterey Jack cheese or mozzarella cheese
- ranch dressing
- green onions
- hot sauce (optional)
Vegan Filling
- dairy-free cream cheese
- dairy-free shredded cheddar cheese or Mexican blend shredded cheese alternative
- white bean dip or dairy-free sour cream
- Dijon mustard (optional)
- bell pepper
- black olives
Instructions (How to Make Wonton Cups)
bake the Wonton Cups
Preheat oven to 375°F. Lightly coat a mini muffin pan or standard muffin pan with cooking spray, making sure to cover the sides.
Press one wonton wrapper into each cup of the muffin tin, gently folding the corners to create a cup shape. Lightly spray the tops of the wrappers with cooking spray and sprinkle with a small pinch of sea salt.
Bake for 8–10 minutes, keeping an eye on them during the last minute so they don’t overbrown.
Remove from the oven and let the wonton cups cool in the pan for a few minutes before filling.
make the filling
Vegetarian Filling
In a mixing bowl, combine cream cheese, shredded cheddar cheese, Monterey Jack cheese, and ranch dressing. Stir until smooth and evenly mixed. Fold in sliced green onions and hot sauce, if using.
Spoon the mixture into the baked wonton cups. Return to the oven and bake for an additional 6–8 minutes, until the filling is warm and slightly bubbly.
Let cool for a few minutes before serving.
Vegan Filling
In a bowl, mix dairy-free cream cheese with white bean dip or vegan sour cream until smooth. Stir in dairy-free shredded cheese and Dijon mustard, if using.
Fold in diced bell peppers and chopped black olives. Spoon the mixture into the baked wonton cups.
Bake for 6–8 minutes, until heated through.
Allow to cool slightly before serving.
Why These wonton cups work
Wonton wrappers bake into crisp, sturdy cups that hold creamy fillings without getting soggy. The muffin tin supports the wrappers as they bake, helping them keep their shape and brown evenly. Because the cups are baked first, then filled, you get maximum crunch with minimal effort.
The neutral flavor of wonton wrappers means they work with everything from ranch and cheese to Asian-inspired fillings with soy sauce or Thai sweet chili sauce. One base, dozens of possibilities.
Variations to Try
You can take these wonton cups in just about any direction. Try a spinach artichoke dip filling for a classic crowd-pleaser, or go bold with buffalo sauce and crumbled blue cheese for a vegetarian spin on buffalo-style cups.
They also work great as mini taco salads with shredded lettuce, black olives, and a creamy dressing, or as an Asian chicken salad–style cup using plant-based chicken alternatives.
Tips to Keep It Fresh
Wonton cups are best served shortly after baking, but you can prep ahead to save time. Bake the empty wonton cups earlier in the day and store them at room temperature in an airtight container. Fill and rebake just before serving to keep them crisp.
If you’re using a darker metal baking pan, check them early, as they tend to brown faster. A silicone brush or pastry brush works well if you prefer brushing oil instead of using cooking spray.
Vegetarian Wonton Cups (with Vegan Option)
Ingredients
For the Wonton Cups
- 24 wonton wrappers
- cooking spray or vegetable oil
- sea salt optional
Vegetarian Filling
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- ½ cup Monterey Jack cheese or mozzarella cheese
- ¼ cup ranch dressing
- 3 green onions sliced
- 1-2 tsp hot sauce optional
Vegan Filling
- 8 ounces dairy-free cream cheese
- ½ cup white bean dip or vegan sour cream
- ½ cup dairy-free shredded cheese
- 1 teaspoon Dijon mustard optional
- ¼ cup finely diced bell peppers
- 2 tablespoons chopped black olives
Instructions
- Preheat oven to 375°F.
- Lightly coat a mini or standard muffin pan with cooking spray.
- Press one wonton wrapper into each cup, gently folding to form a cup shape.
- Lightly spray the wrappers with cooking spray and sprinkle with a pinch of sea salt if desired.
- Bake for 8–10 minutes, until lightly golden and crisp.
- Remove from oven and allow the wonton cups to cool in the pan for 2–3 minutes.
- In a bowl, mix cream cheese, cheddar cheese, Monterey Jack cheese, and ranch dressing until smooth.
- Stir in green onions and hot sauce if using.
- Spoon filling into the baked wonton cups.
- Return to the oven and bake for 6–8 minutes, until warmed through and slightly bubbly.
- For the vegan version, mix dairy-free cream cheese, white bean dip, dairy-free shredded cheese, and Dijon mustard until smooth.
- Fold in bell peppers and black olives.
- Fill baked wonton cups and bake for 6–8 minutes.
- Let cool slightly before serving.
Notes
These wonton cups are proof that party food doesn’t have to be complicated to be impressive. Keep a pack of wonton wrappers in your freezer and a muffin pan in your cabinet, and you’ll always be five minutes away from a crunchy, crowd-pleasing appetizer.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Can I use egg roll wrappers instead of wonton wrappers?
Egg roll wrappers are much larger and thicker, so they don’t work well in a muffin tin. Wonton wrappers are thinner and sized perfectly for forming crisp cups.
What size muffin pan works best for wonton cups?
A mini muffin tin creates bite-sized wonton cups that are perfect for parties, but a standard muffin pan also works if you want larger portions.
Can I make wonton cups ahead of time?
Yes, you can bake the empty wonton cups a few hours ahead and store them at room temperature. Fill and rebake just before serving for the best texture.
How do I make these wonton cups fully vegan?
Use dairy-free cream cheese, plant-based shredded cheese, and a vegan-friendly dressing or white bean dip. The baking process stays exactly the same.
Why are my wonton cups greasy or soggy?
Too much oil or overfilling can cause sogginess. Use a light coating of cooking spray and avoid adding fillings until after the cups are baked and crisp.
