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Jun 25
22

Reuben Wonton Cupcakes

Reuben Wonton Cupcakes

I’ve gotten a lot of requests for a Reuben Wonton Cupcakes recipe over the years, and I’m happy to finally deliver. I don’t order Reubens out a lot because I’m not a huge sauerkraut fan, but the nice thing about making these at home is that I could go light on the kraut, just how I like it. It seems like everyone wants their Reuben a little different anyway. My husband ate these dipped in extra Thousand Island dressing, and I’m sure some of you will want to top yours with extra sauerkraut. The best part is that you can edit the ratios to fit your preferences, but however you tweak it you’ll be getting all the Reuben flavors you love (corned beef, nutty Swiss cheese, creamy Thousand Island dressing and tangy sauerkraut) layered into these wonton cups for just 113 calories or 3 Weight Watchers points each!

Reuben Wonton Cupcakes

I want to give a shout out to one of my Weight Watchers Instagram friends who was the most recent person to suggest I post a recipe for Reuben Wonton Cupcakes, liss.nelson! Thanks for the nudge, girl! If we aren’t friends on Instagram yet, come follow me! IG is my favorite social network right now. I feel like I am able to interact so much more personally with people and I love sharing some of my life on there in addition to recipes. Plus there is a great community of healthy eaters, Weight Watchers and foodies on Instagram with so many clever meal ideas. If you’re not on there, what are you waiting for? Come join me!

Looking for more ways to use wonton wrappers? I’ve got you covered! Check out my recipes for Chicken Parmesan Wonton CupcakesMini Cinnamon Apple TartsTaco CupcakesFrench Dip CupcakesBerries and Cream Cinnamon Dessert CupsBuffalo Chicken CupcakesCheeseburger CupcakesLasagna Cupcakes and more!

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Reuben Wonton Cupcakes

Yield: 12 wonton cups

Ingredients:

  • 12 oz deli sliced corned beef, diced (I used Wegmans 97% fat free)
  • 4 wedges of The Laughing Cow Light Swiss Cheese Wedges, chopped
  • 1/3 cup light Thousand Island dressing (I used Kraft)
  • 24 wonton wrappers
  • ¼ cup sauerkraut
  • 6 slices 2% Swiss Cheese, each cut into 4 equal pieces

Directions:

  1. Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
  2. In a microwave-safe mixing bowl, combine the corned beef and chopped cheese wedges and stir together. Place the bowl in the microwave and heat on high for 1 ½ minutes until contents are warm. Use a spoon to mix contents and smush the cheese wedges until they’ve coated the meat. Mix in the Thousand Island dressing.
  3. Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the corned beef mixture, spoon evenly into the wonton wrappers. Spread a teaspoon of sauerkraut over the meat and place one of the 2% Swiss pieces on top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining corned beef mixture and 2% Swiss cheese (if you like a lot of sauerkraut, feel free to add a second layer of that as well).
  4. Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through.

Weight Watchers SmartPoints:
3 per “cupcake” (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
3 per “cupcake” (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
113 calories, 10 g carbs, 2 g sugars, 3 g fat, 1 g saturated fat, 11 g protein, 0 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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22 Responses to “Reuben Wonton Cupcakes”

  1. #
    1
    Kristine — June 25, 2015 @ 9:03 am

    Can you please check your instructions….it says to add 1/2 of the corned beef mixture to the muffin cup….does this only make 1 cupcake? Maybe it should be add 1/2 T? Thanks, I can’t wait to make this!!

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    2
    Kristine — June 25, 2015 @ 9:05 am

    Never mind….DUH!! I re-read it for the 3rd time and I see that you use 1/2 of the beef mixture to fill 12 cups. Sorry!! Running to store now to buy the ingredients!

    • Emily Bites replied: — June 30th, 2015 @ 3:00 pm

      🙂

  3. #
    3
    Maureen — June 25, 2015 @ 11:17 am

    I seriously love you right now! Can’t wait to try these.

    • Emily Bites replied: — June 30th, 2015 @ 3:00 pm

      Love you right back! Let me know how they turn out!

  4. #
    4
    Jamie — June 25, 2015 @ 5:40 pm

    When I checked your website just now and saw this recipe, I almost jumped out of the chair. 🙂 I am so excited to make these this weekend. I posted a couple of months back in your comments for cordon bleu cupcakes how I was thinking about turning the reuben egg rolls my husband and I shared into cupcakes. You are my new favorite person for doing this!! 🙂 Thank you, once again, for making eating healthy and losing weight bearable. You haven’t disappointed yet.

    • Emily Bites replied: — June 30th, 2015 @ 3:00 pm

      Thanks Jamie!! What a sweet comment, I’m so happy I made just what you were looking for and I hope they live up to expectations! I appreciate your comment, let me know how you like them!

  5. #
    5
    Melissa — June 25, 2015 @ 8:40 pm

    Yay! Can’t wait to try these. I think one of the requests over the past year or so was mine. Thanks!

    • Emily Bites replied: — June 30th, 2015 @ 2:58 pm

      I hope you love them! Thanks for the suggestion and sorry it took me so long to get them on here! Haha

  6. #
    6
    Jordan & Jocelyn — June 27, 2015 @ 12:21 pm

    Looks SO divine!

    • Emily Bites replied: — June 30th, 2015 @ 2:55 pm

      🙂

  7. #
    7
    Nancy — June 29, 2015 @ 2:38 pm

    We made these yesterday. They were nothing short of perfection!!! They were so easy to make and beyond delicious. Printing all other “cupcake” recipes as we speak. THANK YOU from the bottom of our hearts!

    • Emily Bites replied: — June 30th, 2015 @ 2:54 pm

      I’m so happy you loved them, Nancy!! Let me know what other ones you try 🙂

  8. #
    8
    Heather — June 30, 2015 @ 6:51 pm

    Any suggestions for what to use if I can’t find the Wegman’s? I’m fairly certain my grocery store doesn’t carry it.

    • Emily Bites replied: — June 30th, 2015 @ 6:54 pm

      Wegmans is my store brand! I would just go to the deli and ask for thinly sliced lean corned beef 🙂

  9. #
    9
    Justine — July 8, 2015 @ 1:05 pm

    Oh, so incredibly excited. I just moved in with my bf who LOVES LOVES LOVES a reuben…..I LOVE LOVE LOVE your recipes, so this is PERFECT for both of us, can’t wait to try it!

  10. #
    10
    Alexis — August 3, 2015 @ 10:37 am

    I think i will try these but i’ll add caraway seeds to get that rye flavor 🙂

  11. #
    11
    Marguerite — November 23, 2015 @ 3:50 pm

    Can these be reheated? Just two of us will be having them for dinner, and I will likely have some left over for lunch the next day.

  12. #
    12
    Erin Waidler — January 9, 2016 @ 6:19 pm

    Soooo good! Hoping they reheat well cause I have some leftover and can’t wait to have them again tomorrow!

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    Deb — January 9, 2016 @ 8:51 pm

    Do you use regular cupcake size wontons for your reuben cupcakes or the mini
    wontons? Thanks so much for posting conversion to SP.

    • Emily Bites replied: — January 9th, 2016 @ 11:32 pm

      I’ve only ever seen one size of wontons! If you’re asking about the size of my muffin tins I use the normal size, not mini.

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    Meghan — January 17, 2016 @ 12:43 pm

    Made these last night! They were SO good and love that they’re low in points. I had a lot of points left at the end of the day, and was planning on only having a few, but between husband and I ate the whole pan 🙂 Really enjoyed them during the Packers game.

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