Plate of Taco Cupcakes with fresh toppings on a wooden table.

Taco Cupcakes

by

Taco Cupcakes are the ultimate crowd-pleaser, combining the flavors of a classic taco in a fun and portable form. Perfect for parties, game nights, or family dinners, these bite-sized treats are quick to prepare and even easier to enjoy. The crispy wonton shell cradles layers of seasoned meat, gooey cheese, and fresh toppings, delivering a burst of flavor in every bite. They’re customizable, easy to make ahead, and loved by both kids and adults alike.

Table of Contents

Taco Cupcakes:

  • 24 wonton wrappers
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced tomatoes (optional)
  • 1/2 cup chopped onions (optional)

Toppings (optional):

  • Sour cream
  • Guacamole
  • Salsa
  • Chopped cilantro
  • Sliced jalapeños
  • Shredded lettuce

Directions

  1. Preheat the Oven: Set your oven to 375°F (190°C). Grease a standard 12-cup muffin tin lightly with cooking spray.
  2. Prepare the Taco Meat: Heat a skillet over medium heat. Cook the ground beef or turkey until browned and fully cooked. Drain excess grease, then stir in taco seasoning and water. Let it simmer for about 5 minutes until the mixture thickens. Remove from heat.
  3. Assemble the Cupcakes:
    • Place a wonton wrapper into each muffin cup, pressing it gently to form a cup shape.
    • Add a layer of taco meat, followed by a sprinkle of cheddar cheese. Top with another wonton wrapper and repeat the layering process: taco meat and then cheese.
  4. Bake: Place the muffin tin in the oven and bake for 15-18 minutes, or until the wonton wrappers are golden and crispy and the cheese is melted.
  5. Add Toppings: Let the taco cupcakes cool for a few minutes, then remove them from the muffin tin. Garnish with your choice of toppings such as sour cream, guacamole, or salsa.

Servings and Timing

  • Servings: This recipe makes 12 taco cupcakes, enough for 4-6 people as an appetizer or 3-4 people as a main course.
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 30-35 minutes

Variations

  1. Vegetarian Taco Cupcakes:
    • Swap the ground meat with black beans, refried beans, or a plant-based meat substitute.
    • Add veggies like bell peppers, corn, or zucchini for extra flavor.
  2. Spicy Taco Cupcakes:
    • Add diced jalapeños or a splash of hot sauce to the taco meat.
    • Use pepper jack cheese instead of Monterey Jack for an added kick.
  3. Breakfast Taco Cupcakes:
    • Replace taco meat with scrambled eggs and crumbled sausage or bacon.
    • Top with a drizzle of hollandaise sauce for a breakfast twist.
  4. Seafood Taco Cupcakes:
    • Use cooked shrimp or flaked fish seasoned with taco spices as the filling.
    • Top with a mango salsa for a fresh, tropical flavor.

Storage and Reheating

  • Storage: Store leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Reheating:
    • Oven: Preheat the oven to 350°F (175°C) and reheat the cupcakes for 8-10 minutes until warmed through.
    • Microwave: Heat for 30 seconds to 1 minute, though the wontons may lose some crispiness.
  • Freezing: Taco cupcakes can be frozen before adding toppings. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven at 350°F for 15-20 minutes.

FAQs

1. Can I make these ahead of time?
Yes! You can assemble the taco cupcakes and store them covered in the refrigerator for up to a day before baking. Bake them fresh when ready to serve.

2. What other types of cheese can I use?
Feel free to experiment with your favorites! Mozzarella, queso fresco, or even a spicy habanero cheese can add unique flavors.

3. Can I use egg roll wrappers instead of wonton wrappers?
Yes, egg roll wrappers can be cut into smaller squares to fit the muffin tin and used as a substitute.

4. Are there gluten-free options?
Use gluten-free wonton wrappers or substitute them with small rounds of corn tortillas for a gluten-free alternative.

5. Can I make these without a muffin tin?
While a muffin tin is ideal for shaping, you can use small ramekins or silicone baking molds as alternatives.

Conclusion

Taco Cupcakes are the perfect fusion of flavor, fun, and convenience. Whether you’re hosting a party, looking for a kid-friendly snack, or just want to shake up taco night, these little bites pack big taste. Their versatility allows you to tailor them to your preferences, and they’re easy to make ahead, store, and reheat. Give this recipe a try—you’re sure to have a new favorite in your meal rotation!

Explore More Delicious Recipes

If you loved the playful concept of Taco Cupcakes, you’ll enjoy diving into other creative takes on comfort food. Consider pairing your cupcakes with a side of hearty Loaded Smashed Potatoes or serving them at a gathering alongside Meaty Texas Trash Dip. Looking for a complementary appetizer? These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are sure to impress. For a crowd-pleasing dessert, try the indulgent Strawberry Cheesecake Eggroll Bites or the sweet and tangy Cinnamon Sugar Pizza. Fans of quick and flavorful meals will also appreciate the creamy textures of High Protein Grilled Chicken Alfredo Pasta or the zesty flavors of Mexican Tostadas. Each dish brings its unique flair to your table, making it easier than ever to create memorable meals.

Print
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Plate of Taco Cupcakes with fresh toppings on a wooden table.

Taco Cupcakes

  • Author: Meryem
  • Total Time: 35 minutes
Print Recipe

Description

Taco Cupcakes are a delightful twist on classic tacos, served in crispy wonton cups and layered with seasoned taco meat, melted cheese, and fresh toppings. These bite-sized snacks are perfect for parties, casual dinners, or a fun family meal. Easy to customize and bursting with flavor, they’re a must-try!

Ingredients

Scale

For the Taco Cupcakes

24 wonton wrappers

1 pound ground beef or turkey

1 packet taco seasoning

1/4 cup water

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup diced tomatoes (optional)

1/2 cup diced onions (optional)

For Toppings (optional)

Sour cream

Guacamole

Salsa

Chopped cilantro

Sliced jalapeños

Shredded lettuce

Instructions

Preheat the Oven: Heat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

Cook the Taco Meat: In a skillet over medium heat, cook the ground beef or turkey until browned and fully cooked. Drain excess grease, stir in taco seasoning and water, and let simmer for 5 minutes.

Assemble the Cupcakes: Place a wonton wrapper into each muffin cup. Add a layer of taco meat and sprinkle with cheddar cheese. Add a second wonton wrapper on top and repeat the layers.

Bake: Bake for 15-18 minutes, until the wonton wrappers are golden and the cheese is melted.

Garnish and Serve: Let cool slightly, remove from the tin, and add your favorite toppings before serving.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes.
  • Category: breakfast

Nutrition

  • Serving Size: 12 taco cupcakes
  • Calories: 160 kcal
  • Sugar: 1 g
  • Sodium: 300 mg
  • Fat: 9 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 9 g