Mini Taco Cupcakes

Description

Mini Taco Cupcakes are a fun, bite-sized twist on classic tacos. Crispy wonton wrappers form the “cupcake” shells, filled with seasoned beef, melty cheese, and all your favorite taco toppings. They’re perfect for parties, game nights, or quick family dinners—easy to hold, easy to eat, and impossible to resist.

Ingredients for Mini Taco Cupcakes

• 24 wonton wrappers (2 per cupcake)

• 1 lb (450 g) ground beef (or ground chicken/turkey)

• 1 packet taco seasoning (or homemade blend)

• 2/3 cup water

• 1 cup shredded cheddar cheese (or Mexican blend)

• 1 cup shredded lettuce (optional for topping)

• 1 medium tomato, diced (optional for topping)

• 1/4 cup sour cream (optional for topping)

• 2 tbsp sliced green onions (optional for topping)

• Cooking spray or oil for muffin tin

Instructions

1. Preheat Oven to 375°F (190°C).

2. Prepare Beef Filling:

   • In a skillet over medium heat, cook ground beef until browned (5–7 minutes).

   • Drain excess fat. Add taco seasoning and water. Simmer until thickened (about 3–4 minutes).

3. Assemble Cupcakes:

   • Spray muffin tin with cooking spray.

   • Place 1 wonton wrapper into each muffin cup, pressing down to form a cup shape. Add a spoonful of taco meat and a pinch of cheese.

   • Place a second wonton wrapper on top of each and repeat with more taco meat and cheese.

4. Bake for 12–15 minutes until wonton edges are golden and cheese is melted.

5. Top & Serve: Remove from muffin tin, top with lettuce, tomatoes, sour cream, and green onions (or other toppings).

Notes

• Wonton wrappers crisp up best when lightly sprayed with oil before baking.

• You can use refried beans in the first layer for a heartier bite.

• Perfect for prepping ahead—just reheat in the oven before serving.

Tips

• Swap beef with shredded rotisserie chicken for an even faster recipe.

• Add jalapeños or hot sauce if you like it spicy.

• Use mini silicone baking cups inside the muffin tin for easier removal.

Servings

12 mini taco cupcakes (3–4 cupcakes per serving for a main meal, 1–2 for appetizers).

Nutritional Info (Per cupcake, without toppings)

• Calories: ~110

• Protein: 7g

• Fat: 5g

• Carbs: 9g

• Fiber: 0.5g

• Sodium: ~250mg

Benefits

• Portion-controlled: Easy to serve and manage calories.

• Kid-friendly: Fun presentation encourages picky eaters.

• Versatile: Easily adapted for low-carb, vegetarian, or gluten-free diets (use GF wraps).

• Party-perfect: Ideal for gatherings, less messy than traditional tacos.

Q&A

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate (without toppings) for up to 24 hours, then bake before serving.

Q: Can I freeze them?
A: Absolutely. Freeze baked cupcakes in a single layer, then reheat in the oven at 350°F until hot.

Q: What’s the best cheese to use?
A: Cheddar, Monterey Jack, or a Mexican blend melt beautifully and taste great.

Q: Can I make it vegetarian?
A: Yes—replace the beef with black beans, refried beans, or a plant-based meat substitute.