These Taco Cupcakes are a fun, bite-sized twist on classic tacos—perfect for parties, game day, or family dinners. Packed with seasoned beef and melty cheese, then topped with all your favorite fixings, they’re as customizable as they are delicious.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 taco cupcakes
Ingredients
Meat Filling
- 1 lb ground beef
- 1 packet taco seasoning
- ⅔ cup water
Base
- 12 cupcake wrappers (or wonton wrappers, if preferred)
Toppings
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- ½ cup sour cream
- ½ cup salsa
Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C).
Place cupcake wrappers into a 12-cup muffin tin.
2. Cook the Meat
In a skillet over medium heat, cook the ground beef until fully browned.
Drain excess fat, then stir in taco seasoning and ⅔ cup water.
Simmer for about 5 minutes, until the mixture thickens and most of the liquid is absorbed.
3. Assemble the Taco Cupcakes
- Spoon the taco meat into each cupcake wrapper, filling about halfway.
- Top each with a generous sprinkle of shredded cheddar cheese.
4. Bake
Bake in the preheated oven for 10–15 minutes, or until cheese is bubbly and slightly golden.
5. Add Toppings & Serve
Allow cupcakes to cool slightly (2–3 minutes).
Top each with shredded lettuce, a dollop of sour cream, and a spoonful of salsa.
Serve warm or at room temperature.
Tips & Notes
- Optional base: Use wonton wrappers in place of paper cupcake liners for an edible shell.
- Make-ahead: Freeze unbaked, assembled taco cupcakes (without toppings) for up to 3 months.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Customize it: Add jalapeños, olives, diced tomatoes, or avocado for a twist.
Nutrition (Per Serving)
- Calories: 250 kcal
- Carbohydrates: 15g
- Protein: 18g
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 500mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 1g
- Calcium: 200mg
- Iron: 2mg
Taco Cupcakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 taco cupcakes
Description
These Taco Cupcakes are a fun, bite-sized twist on classic tacos—perfect for parties, game day, or family dinners. Packed with seasoned beef and melty cheese, then topped with all your favorite fixings, they’re as customizable as they are delicious.
Ingredients
Meat Filling
-
1 lb ground beef
-
1 packet taco seasoning
-
⅔ cup water
Base
-
12 cupcake wrappers (or wonton wrappers, if preferred)
Toppings
-
1 cup shredded cheddar cheese
-
1 cup shredded lettuce
-
½ cup sour cream
-
½ cup salsa
Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C).
Place cupcake wrappers into a 12-cup muffin tin.
2. Cook the Meat
In a skillet over medium heat, cook the ground beef until fully browned.
Drain excess fat, then stir in taco seasoning and ⅔ cup water.
Simmer for about 5 minutes, until the mixture thickens and most of the liquid is absorbed.
3. Assemble the Taco Cupcakes
-
Spoon the taco meat into each cupcake wrapper, filling about halfway.
-
Top each with a generous sprinkle of shredded cheddar cheese.
4. Bake
Bake in the preheated oven for 10–15 minutes, or until cheese is bubbly and slightly golden.
5. Add Toppings & Serve
Allow cupcakes to cool slightly (2–3 minutes).
Top each with shredded lettuce, a dollop of sour cream, and a spoonful of salsa.
Serve warm or at room temperature.
Notes
-
Optional base: Use wonton wrappers in place of paper cupcake liners for an edible shell.
-
Make-ahead: Freeze unbaked, assembled taco cupcakes (without toppings) for up to 3 months.
-
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
-
Customize it: Add jalapeños, olives, diced tomatoes, or avocado for a twist.