Description
These Mini Taco Cupcakes combine the best of savory tacos and comforting cupcakes in a fun, bite-sized dish. Featuring zesty ground beef seasoned with classic taco spices and a fluffy cheddar cheese batter, they are perfect for parties, game days, or family dinners. Topped with sour cream, salsa, and fresh cilantro, these cupcakes deliver layered flavors and textures that everyone will love.
Ingredients
Scale
For the Taco Beef Filling
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
For the Cupcake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions (optional)
For Topping
- Sour cream
- Salsa
- Chopped cilantro
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly to prevent sticking.
- Cook the Ground Beef: Heat a skillet over medium heat and cook the ground beef until fully browned, breaking it up into small pieces. Drain excess fat carefully to reduce greasiness.
- Season the Beef: Stir in the taco seasoning mix and water with the cooked beef. Let it simmer gently for about 5 minutes until the mixture thickens. Remove from heat and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.
- Mix Wet Ingredients: In a separate bowl, combine the milk, melted unsalted butter, and eggs. Whisk until smooth.
- Combine Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing.
- Add Cheese and Onions: Fold the shredded cheddar cheese and optional chopped green onions into the batter for extra flavor and texture.
- Assemble the Cupcakes: Spoon the batter into the prepared muffin cups, filling each about halfway. Add a spoonful of the seasoned ground beef topping on top of the batter, then cover with more batter until the muffin cups are about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the cupcakes comes out clean.
- Cool and Serve: Remove the cupcakes from the oven and let them cool slightly in the tin. Once cool enough to handle, top each cupcake with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro before serving.
Notes
- For a spicier kick, use a hot taco seasoning mix or add diced jalapeños to the beef mixture.
- Ensure not to overmix the batter to keep the cupcakes light and tender.
- The green onions are optional but add a nice freshness; you can substitute with finely chopped bell peppers if preferred.
- These mini tacos can be made ahead and reheated; just add fresh toppings before serving.
- Use gluten-free all-purpose flour to make this recipe gluten-free if necessary.
