Taco cupcakes are a fun and delicious twist on classic tacos, baked into crispy, cheesy, handheld bites using wonton wrappers or mini tortillas. They’re perfect for parties, snacks, or a quick dinner that everyone will love.
Ingredients
1 lb (450g) ground beef or ground turkey
1 packet taco seasoning (or homemade)
1/2 cup salsa or tomato sauce
1 cup shredded cheddar or Mexican blend cheese
24 small wonton wrappers (or mini flour tortillas cut to fit)
Optional toppings: sour cream, guacamole, chopped tomatoes, jalapeños, green onions, cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
In a skillet, cook the ground meat until browned. Drain excess fat. Stir in the taco seasoning and salsa, then simmer for 5 minutes.
Place one wonton wrapper in each muffin cup.
Add a spoonful of the taco meat mixture, followed by a sprinkle of cheese.
Top with a second wonton wrapper, then add more meat and cheese on top.
Bake for 15–18 minutes, or until the edges are crispy and the cheese is melted.
Let the cupcakes cool for 5 minutes before carefully removing them from the tin.
Serve topped with sour cream, guacamole, or any other favorite taco toppings.
Servings and Timing
This recipe yields 12 taco cupcakes. Prep time is about 15 minutes, and bake time is 15 to 18 minutes, making the total time under 35 minutes from start to finish.
Variations
I enjoy mixing things up with this recipe. For a vegetarian option, I swap the meat for black beans, corn, or refried beans. For a breakfast twist, I add scrambled eggs and breakfast sausage instead of taco meat. If I’m in the mood for some heat, I add chipotle seasoning or diced jalapeños to the meat mixture. The possibilities are endless!
Storage/Reheating
I store leftover taco cupcakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 8–10 minutes to bring back their crispiness. Microwaving works in a pinch but makes the wonton wrappers less crispy.
FAQs
Can I use mini flour tortillas instead of wonton wrappers?
Yes, mini flour tortillas work great. Just cut them to fit the muffin tin cups and follow the recipe as usual.
Can I prepare these taco cupcakes ahead of time?
You can assemble them ahead and refrigerate for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking straight from the fridge.
What can I use instead of taco seasoning?
I sometimes make my own mix with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. It’s simple and customizable.
Can I freeze taco cupcakes?
Absolutely! I freeze cooled taco cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. Reheat in the oven from frozen for best results.
Are taco cupcakes kid-friendly?
Definitely. They’re fun, handheld, and you can adjust the spice level to keep them mild for little ones.
Conclusion
Taco cupcakes are a delicious, easy-to-make snack or meal that packs all the flavors of a taco in a crispy, cheesy bite. I love how versatile and quick they are to prepare, making them perfect for any occasion. Whether I’m feeding a crowd or just treating myself, this recipe always delivers satisfying results.
Recipe:
Print
Taco Cupcakes
- Total Time: 30-35 minutes
- Yield: 12 taco cupcakes
- Diet: Low Fat
Description
Taco cupcakes are a fun and delicious twist on classic tacos, baked into crispy, cheesy, handheld bites using wonton wrappers or mini tortillas. Perfect for parties, snacks, or a quick dinner.
Ingredients
1 lb (450g) ground beef or ground turkey
1 packet taco seasoning (or homemade)
1/2 cup salsa or tomato sauce
1 cup shredded cheddar or Mexican blend cheese
24 small wonton wrappers (or mini flour tortillas cut to fit)
Optional toppings: sour cream, guacamole, chopped tomatoes, jalapeños, green onions, cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a skillet, cook the ground meat until browned. Drain excess fat. Stir in the taco seasoning and salsa, then simmer for 5 minutes.
- Place one wonton wrapper in each muffin cup.
- Add a spoonful of the taco meat mixture, followed by a sprinkle of cheese.
- Top with a second wonton wrapper, then add more meat and cheese on top.
- Bake for 15–18 minutes, or until the edges are crispy and the cheese is melted.
- Let the cupcakes cool for 5 minutes before carefully removing them from the tin.
- Serve topped with sour cream, guacamole, or any other favorite taco toppings.
Notes
Vegetarian option: substitute meat with black beans, corn, or refried beans.
Breakfast twist: add scrambled eggs and breakfast sausage instead of taco meat.
For heat: add chipotle seasoning or diced jalapeños to the meat mixture.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 8–10 minutes to retain crispiness.
Mini flour tortillas can be used instead of wonton wrappers.
Can assemble ahead and refrigerate up to 24 hours before baking; add extra baking time if baking from fridge.
Freeze cooled cupcakes for up to 2 months; reheat in oven from frozen for best results.
Adjust spice level for kid-friendly versions.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Snack, Appetizer, Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco cupcake
- Calories: approx. 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
