Weeknight dinners can sometimes feel like a chore, but taco night? That’s a guaranteed win in my book! And I have a fun twist that’s about to become a family favorite: taco cupcakes! These little bites of deliciousness are easy, quick, and oh-so-customizable, perfect for even the pickiest eaters. Ready in approximately 30 minutes, these taco cupcakes are about to become a new staple in your home.
Table of contents
Table of Contents
Why You’ll Love These Taco Cupcakes
- Quick cleanup? Yes, please! These taco cupcakes are made in a muffin tin, so there’s minimal mess to worry about.
- Picky eaters in the house? No problem! Everyone can customize their taco cupcakes with their favorite toppings.
- Kids love them! The cupcake shape makes taco night extra fun and engaging for the little ones.
- Great for parties! These are the perfect finger food for your next gathering.
What Makes These Taco Cupcakes Special?
As a busy mom myself, I know how precious time is. That’s why I love taco cupcakes! They are not only incredibly fun and delicious, but also incredibly efficient. The individual portions make serving a breeze, and the customizable toppings mean everyone gets exactly what they want. Plus, who can resist a taco in cupcake form? It’s a guaranteed smile-maker.
Amazing Taco Cupcakes: Quick & Easy Recipe
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 400F and position the top rack in the middle of the oven. This ensures even cooking and crispy edges!
- Step 2: Heat a large skillet over medium-high heat. Once hot, add the oil and spread it over the pan. Cook the ground beef on the hot pan, breaking it up with a spatula as you go.
- Step 3: Add the taco seasoning and continue cooking the ground beef until it’s cooked through. I love the smell of taco seasoning filling the kitchen, don’t you?
- Step 4: Add the diced tomatoes to the cooked beef, stir to combine, and heat through. Turn off the heat and set aside. This mixture is the heart and soul of our taco cupcakes.
- Step 5: While the meat cooks, spray the muffin pan with oil. This will help the taco cupcakes release easily once they’re baked.
- Step 6: Place one wonton wrapper inside each cup, gently pushing them down into the space. They should form a little cup shape.
- Step 7: Fill each cup with 1 tablespoon of meat and top with a sprinkle of cheese (about a teaspoon). Don’t overfill; we want them to bake evenly.
- Step 8: Top this first layer with another wonton wrapper by placing it on top of the cheese, gently shaping it into the cup shape, spooning another tablespoon of meat, and sprinkling the remaining cheese over the tops.
- Step 9: Bake in the preheated oven for 10 to 15 minutes, until the edges are golden brown and crispy and the cheese on top has melted. Keep a close eye on them, as ovens can vary.
- Step 10: Remove from the oven. Let them cool slightly before carefully removing each taco cup from the muffin pan onto a serving plate or board, using a round knife if necessary to help lift them out.
- Step 11: Top each taco cup with your favorite taco toppings like fresh salsa, sour cream, chopped green onions, and guacamole. Get creative and have fun!
Notes
Equipment You’ll Need
For these taco cupcakes, you’ll need a few simple tools:
- Muffin tin (standard 12-cup size)
- Large skillet
- Spatula
- Cooking spray
Taco Cupcakes Ingredients
Here’s everything you’ll need to whip up a batch of these tasty treats:
- 1 tablespoon oil
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 14 oz can petite diced tomatoes (drained)
- 24 wonton wrappers
- 1 1/2 cups shredded Cheddar cheese
- Salsa, easy guacamole, sour cream, chopped green onions
How to Make Taco Cupcakes: Step-by-Step Instructions
Step 1: Preheat the oven to 400F and position the top rack in the middle of the oven. This ensures even cooking and crispy edges!
Step 2: Heat a large skillet over medium-high heat. Once hot, add the oil and spread it over the pan. Cook the ground beef on the hot pan, breaking it up with a spatula as you go.
Step 3: Add the taco seasoning and ground beef until it’s cooked through. I love the smell of taco seasoning filling the kitchen, don’t you?
Step 4: Add the diced tomatoes to the cooked beef, stir to combine, and heat through. Turn off the heat and set aside. This mixture is the heart and soul of our taco cupcakes.
Step 5: While the meat cooks, spray the muffin pan with oil. This will help the taco cupcakes release easily once they’re baked.
Step 6: Place one wonton wrapper inside each cup, gently pushing them down into the space. They should form a little cup shape.
Step 7: Fill each cup with 1 tablespoon of meat and top with a sprinkle of cheese (about a teaspoon). Don’t overfill; we want them to bake evenly.
Step 8: Top this first layer with another wonton wrapper by placing it on top of the cheese, gently shaping it into the cup shape, spooning another tablespoon of meat, and sprinkling the remaining cheese over the tops.
Step 9: Bake in the preheated oven for 10 to 15 minutes, until the edges are golden brown and crispy and the cheese on top has melted. Keep a close eye on them, as ovens can vary.
Step 10: Remove from the oven. Let them cool slightly before carefully removing each taco cup from the muffin pan onto a serving plate or board, using a round knife if necessary to help lift them out.
Step 11: Top each taco cup with your favorite taco toppings like fresh salsa, sour cream, chopped green onions, and guacamole. Get creative and have fun!
Tips for Taco Cupcake Success
- Don’t overfill the wonton wrappers! This can make them soggy and difficult to bake evenly.
- Make sure your oven is fully preheated before baking. This ensures that the wonton wrappers get nice and crispy.
- Don’t skimp on the cheese! It helps hold everything together and adds a delicious, melty goodness.
Taco Cupcake Ingredient Substitutions and Variations
| Ingredient | Substitution/Variation |
|---|---|
| Wonton Wrappers | Gluten-free wonton wrappers |
| Cheddar Cheese | Dairy-free cheese, Monterey Jack, pepper jack |
| Ground Beef | Ground turkey, ground chicken, vegetarian crumbles |
| Taco Seasoning | Spicier taco seasoning, homemade taco seasoning blend |
What to Serve with Taco Cupcakes
These taco cupcakes are fantastic on their own, but here are a few ideas to make it a full meal:
- Mexican Fiesta: Serve with a side of Mexican rice, black beans, and a fresh garden salad.
- Casual Weeknight Dinner: Pair with a simple coleslaw and some tortilla chips with your favorite dip.
How to Store Taco Cupcakes
Store leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven or microwave. For the oven, preheat to 350°F and bake for about 10 minutes. For the microwave, heat in 30-second intervals until warmed through.
Taco Cupcakes: Allergy Information
These taco cupcakes contain gluten (from the wonton wrappers) and dairy (from the cheese). You can use gluten-free wonton wrappers and dairy-free cheese as substitutes.
Nutrition Information
(Per serving, approximate): Calories: 250, Protein: 15g, Fat: 15g, Carbohydrates: 10g.
Frequently Asked Questions
Can taco cupcakes be made ahead of time?
Yes! You can assemble the taco cupcakes ahead of time and store them in the refrigerator until you’re ready to bake.
How do you store taco cupcakes?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze taco cupcakes?
I don’t recommend freezing them; the wonton wrappers might get soggy.
What kind of toppings go best with taco cupcakes?
The possibilities are endless! Salsa, guacamole, sour cream, chopped green onions, shredded lettuce, and diced tomatoes are all great choices.
Can I use different types of meat?
Absolutely! Ground turkey, ground chicken, or even vegetarian crumbles would work well.
Conclusion
I hope you’re as excited as I am about these taco cupcakes! They’re so easy to make, incredibly delicious, and perfect for any occasion. Now, I want to hear from you! What variations will you try? Do you have any questions? Share your thoughts and pictures in the comments below! I can’t wait to see what you create!
