If you’re on the hunt for a show-stopping appetizer or a fun twist on taco night, Taco Cupcakes are about to become your new favorite party trick. These adorable, savory bites pack all the bold flavor and melty cheese goodness of classic tacos into a perfect handheld cup. Whether you use biscuit dough for a fluffy base or opt for crispy wonton wrappers, each layer is built for maximum flavor and a playful presentation. Taco Cupcakes are quick to prep, wildly customizable, and guaranteed to disappear in minutes at any gathering!
Ingredients You’ll Need
The ingredient list for Taco Cupcakes is refreshingly simple, yet each element brings something special to the table—think juicy beef, melty cheese, and pops of fresh color. Here’s what you’ll need, along with some tips to make each component shine.
- Ground beef (1 pound): The hearty, savory core of your cupcake—lean beef keeps things balanced, but any blend works.
- Taco seasoning (1 tablespoon): A quick way to infuse classic taco flavor; use store-bought or homemade for extra flair.
- Water (1/3 cup): Helps the seasoning coat every bit of beef, making the filling irresistibly saucy.
- Refrigerated biscuit dough (1 can, 8-count) or 16 wonton wrappers: Choose biscuits for a fluffy, bread-like base, or wontons for a crispier cup—both are delicious!
- Refried beans (1/2 cup): Adds creaminess and richness to every bite; feel free to use vegetarian beans if you prefer.
- Shredded cheddar cheese (1 cup): The ultimate melty topping—sharp cheddar gives the most flavor, but you can mix in Monterey Jack or pepper jack for a twist.
- Salsa (1/2 cup): Brightens up the filling with a pop of tangy, spicy goodness; chunky or smooth both work.
- Chopped green onions: Sprinkle over the top for a fresh, zippy finish.
- Diced tomatoes: Juicy and colorful, they add a refreshing contrast to the savory filling.
- Sour cream: A dollop on top adds coolness and creaminess—especially welcome if you like things spicy.
- Chopped cilantro (optional): For a burst of herbal freshness and color.
- Nonstick cooking spray: Keeps your Taco Cupcakes from sticking and ensures easy removal.
How to Make Taco Cupcakes
Step 1: Prepare the Muffin Tin
Start by preheating your oven to 375°F (190°C) and giving a 12-cup muffin tin a light coat of nonstick spray. This step is crucial—even if your muffin tin is nonstick, a quick spritz guarantees that every Taco Cupcake pops out perfectly golden and intact. No one wants to miss out on those crispy edges!
Step 2: Cook the Taco Meat
In a skillet over medium heat, add your ground beef and cook, breaking it up with a spatula, until it’s fully browned. Drain off any excess grease to keep things light. Sprinkle in the taco seasoning and pour in the water, stirring well to coat all the meat. Let it simmer for 2 to 3 minutes until the mixture thickens and becomes fragrant. This step sets the foundation for all that classic taco flavor in every bite.
Step 3: Build the Cupcake Shells
If you’re using biscuit dough, gently flatten each biscuit and press it into the bottom and up the sides of each muffin cup to form little wells. For wonton wrappers, place one wrapper in each cup and press firmly to create a base and sides. Either way, you’re making the perfect vessel to hold your taco fillings—no messy hands, just perfect bites.
Step 4: Layer the Fillings
Now comes the fun part: assembly! Start with a teaspoon of refried beans in the bottom of each cup for creaminess. Top that with 1 to 2 tablespoons of your seasoned taco meat, then add a spoonful of salsa for a juicy kick. Finish with a generous sprinkle of shredded cheddar cheese to cover everything in melty goodness.
Step 5: Bake and Finish
Slide your muffin tin into the oven and bake for 12 to 15 minutes, until the dough is golden and the cheese is bubbling. Let the Taco Cupcakes cool for a few minutes before carefully removing them from the tin. This helps them set up and makes sure every layer stays intact. Get ready for some serious applause!
How to Serve Taco Cupcakes
Garnishes
The right toppings make Taco Cupcakes irresistible. Try a scatter of chopped green onions and diced tomatoes for color and crunch. A dollop of sour cream on each one brings coolness, while a sprinkle of fresh cilantro adds a pop of herbal flavor. If you love heat, a few slices of jalapeño never hurt!
Side Dishes
Taco Cupcakes are party-perfect, but they shine even brighter with a few easy sides. Set out bowls of tortilla chips and guacamole, a zesty corn salad, or a simple black bean salad for a colorful spread. For a bigger meal, serve alongside Mexican rice or a crisp green salad.
Creative Ways to Present
These little bites are as fun to serve as they are to eat! Arrange Taco Cupcakes on a bright platter and let guests top their own with their favorite garnishes. Use colorful cupcake liners for extra flair, or build a DIY taco cupcake bar so everyone can customize their own. They’re just as at home at a birthday party as they are at a casual family dinner.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Taco Cupcakes left over (which is rare!), let them cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to three days. Just be sure to keep any garnishes separate until you’re ready to eat.
Freezing
Taco Cupcakes are freezer-friendly, making them a fantastic make-ahead option for busy weeks or impromptu gatherings. Once baked and cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To bring your Taco Cupcakes back to life, warm them in a 350°F oven for about 10 minutes, or until heated through and the cheese is bubbly again. For a quick fix, you can also microwave them in 20-second bursts, though the oven will help them stay crispier. Add fresh garnishes just before serving to keep things vibrant.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Swap in ground turkey or chicken for a lighter, just-as-tasty twist on Taco Cupcakes. You may want to add a splash more seasoning or a drizzle of olive oil to keep the filling juicy.
What’s the best way to make these spicier?
For a spicy kick, stir some chopped jalapeños or chipotle peppers into your taco meat, use a hot salsa, or sprinkle pepper jack cheese on top. You can also add hot sauce to the garnish bar so everyone gets their preferred level of heat.
Can I make Taco Cupcakes vegetarian?
Definitely! Substitute the ground beef with a plant-based meat alternative or seasoned black beans, and use vegetarian refried beans. The rest of the ingredients and the assembly stay exactly the same.
How do I keep the bottoms from getting soggy?
For best results, use a light layer of refried beans as the first layer; they create a barrier between the juicy meat and the dough. Avoid overloading with salsa, and bake until the bottoms are golden and set.
Can I prep these ahead for a party?
Yes! You can cook the taco meat and prep all your toppings in advance. Assemble the Taco Cupcakes just before baking, then pop them in the oven right before guests arrive so they’re fresh and melty. They reheat beautifully, too.
Final Thoughts
If you’re looking for something that’s equal parts fun, easy, and downright delicious, give Taco Cupcakes a spot on your table. They’re guaranteed to bring smiles, whether you’re planning a party or just spicing up a weeknight dinner. Don’t be surprised if they become a family favorite!
Print
Taco Cupcakes Recipe
- Total Time: 30 minutes
- Yield: 12 taco cupcakes 1x
- Diet: Non-Vegetarian
Description
Taco Cupcakes are a fun and delicious twist on traditional tacos, perfect for parties or kid-friendly meals. These bite-sized treats feature seasoned ground beef, refried beans, and melted cheddar cheese baked in biscuit dough or wonton wrappers, topped with fresh salsa, green onions, diced tomatoes, sour cream, and cilantro for an irresistible appetizer or snack.
Ingredients
Meat and Seasoning
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1/3 cup water
Cup Base
- 1 can (8-count) refrigerated biscuit dough or 16 wonton wrappers
- Nonstick cooking spray
Fillings and Toppings
- 1/2 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- Chopped green onions (for topping, optional)
- Diced tomatoes (for topping, optional)
- Sour cream (for topping, optional)
- Chopped cilantro (for topping, optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef thoroughly until browned. Drain any excess grease to keep the cupcakes from being greasy. Stir in the taco seasoning and water, then simmer for 2–3 minutes until the mixture thickens. Remove from heat.
- Form the Cup Bases: If using biscuit dough, gently flatten each biscuit slightly and press it into the bottom and up the sides of each muffin cup to create a shell. If using wonton wrappers, place one wrapper in each muffin cup and press gently to form a base and sides.
- Layer the Fillings: Into each dough-lined cup, spoon 1 teaspoon of refried beans, then add 1 to 2 tablespoons of the seasoned taco meat. Top with a spoonful of salsa, then sprinkle shredded cheddar cheese over the top of each cup.
- Bake the Taco Cupcakes: Place the muffin tin in the oven and bake for 12–15 minutes, or until the dough is golden brown and the cheese is thoroughly melted.
- Cool and Garnish: Allow the taco cupcakes to cool slightly before carefully removing them from the muffin tin. Garnish with chopped green onions, diced tomatoes, sour cream, and chopped cilantro as desired for extra flavor and freshness.
Notes
- These taco cupcakes are perfect for parties or as kid-friendly meals.
- You can prepare the filling ahead of time and assemble the cupcakes just before baking for convenience.
- For a spicier version, add diced jalapeños to the filling or as a topping.
- Use either biscuit dough or wonton wrappers depending on your texture preference—biscuit dough will be fluffier while wonton wrappers create a crispier shell.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco cupcake
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
