Taco Cupcakes are a fun and unique way to enjoy tacos in cupcake form! These savory, bite-sized treats are perfect for a party, family dinner, or just a fun twist on Taco Tuesday. They’re made with a savory muffin base, taco-seasoned beef or chicken, cheese, and all the taco toppings you love.
Here’s a simple recipe to make Taco Cupcakes:
Ingredients:
For the Taco Muffins (Cupcake Base):
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder (optional for a little heat)
- 1/4 cup melted butter
- 1 cup milk
- 2 large eggs
- 1 cup shredded cheddar cheese (or a blend of cheeses)
- 1 cup cooked ground beef or chicken (seasoned with taco seasoning)
- 1/4 cup chopped green onions (optional)
For the Taco Meat Filling:
- 1 lb ground beef (or ground chicken/turkey)
- 1 packet taco seasoning mix (or homemade taco seasoning)
- 1/4 cup water (as per taco seasoning instructions)
For the Toppings:
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Shredded cheddar cheese
- Sliced jalapeños (optional)
- Salsa (optional)
Instructions:
1. Prepare the Taco Meat:
- In a large skillet, cook the ground beef (or chicken) over medium heat until browned, breaking it apart with a spoon.
- Drain any excess fat and then add the taco seasoning and water according to the packet instructions. Stir and simmer for about 5 minutes until the mixture thickens and is well combined. Set aside.
2. Make the Taco Muffins:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line it with paper cupcake liners.
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and chili powder.
- In a separate bowl, whisk together the melted butter, milk, and eggs until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the shredded cheese, cooked taco meat, and chopped green onions (if using).
3. Assemble the Taco Cupcakes:
- Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake the muffin base for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let them cool slightly.
4. Top with Taco Toppings:
- After the muffin base has cooled slightly, top each taco cupcake with shredded lettuce, chopped tomatoes, a dollop of sour cream, shredded cheese, sliced jalapeños (optional), and salsa if desired.
Tips:
- Make it spicy: Add diced jalapeños or a dash of hot sauce to the muffin batter for an extra kick of heat.
- For a veggie version: You can replace the meat with sautéed bell peppers, onions, and black beans for a vegetarian taco cupcake.
- Cheese options: You can use a mix of Mexican cheeses, like Monterey Jack, cheddar, and even some crumbled queso fresco for a more authentic taste.
Enjoy!
These Taco Cupcakes are a fun and flavorful twist on tacos, with all the great taco flavors packed into a little cupcake. They’re great for parties or just as a creative dinner option. Would you like any more tips on customizing the filling or toppings?
