Cheesy Taco Cupcakes

There’s something inherently joyful about serving up a plate of Cheesy Taco Cupcakes that just begs for a round of “Mmm!” from family and friends. These little bites of heaven combine all the vibrant flavors of your favorite taco feast into a fun, handheld treat. Plus, they’re baked to cheesy perfection, making them a crowd-pleaser at any gathering. Trust me when I say, you’ll want to make these for your next get-together.

Inspired by classic taco flavors, Cheesy Taco Cupcakes offer a delightful twist that transforms your traditional taco night into a fun-filled dining experience. Imagine savoring each bite of flavorful beef, zesty salsa, and melting cheese, all wrapped in a delightful cupcake form. It’s a dish that brings comfort and nostalgia while sparking conversations around your dinner table. If you loved my recipe for Cheesy Mexican Rice Casserole, you will definitely appreciate the culinary adventure that these cupcakes provide.

Ingredients

  • Ground beef – 1 pound (you can easily swap with ground turkey or chicken)
  • Taco seasoning – 2 tablespoons
  • Eggs – 3 large
  • Flour – 1 cup (try using gluten-free flour if needed)
  • Baking powder – 1 teaspoon
  • Shredded cheese – 1 cup (cheddar or a Mexican blend work great)
  • Milk – 1/2 cup
  • Salsa – 1/2 cup (choose your favorite heat level)
  • Sour cream – for topping
  • Chopped cilantro – for garnish (optional)

Instructions

Step 1:

Preheat your oven to 375°F (190°C). Grease a cupcake pan with non-stick spray to ensure your Cheesy Taco Cupcakes come out easily.

Step 2:

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease, then stir in the taco seasoning and a splash of water. Let it simmer for about 5 minutes.

Step 3:

In a mixing bowl, whisk together the eggs, flour, baking powder, milk, and salsa until combined. Fold in the cooked taco beef and half of the shredded cheese.

Step 4:

Spoon the mixture evenly into your greased cupcake pan, filling each cup about 3/4 full. Sprinkle the remaining cheese on top.

Step 5:

Bake for 20-25 minutes or until golden brown and a toothpick comes out clean. Once done, let them cool in the pan for a few minutes before transferring to a wire rack.

Cheesy Taco Cupcakes recipe

Nutritional Information

Each Cheesy Taco Cupcake is approximately 200 calories, packed with protein and bursting with flavor. Perfect as a meal or a snack.

Healthier Alternatives

If you’re looking to lighten up the recipe, consider using lean ground turkey or swapping half of the flour for oat flour. You can also add additional veggies like finely chopped bell peppers or spinach for added nutrition.

Serving Suggestions

These Cheesy Taco Cupcakes are perfect for game nights, potlucks, or simply as a fun family dinner. Serve them with a side of guacamole, fresh pico de gallo, or a crisp salad. Don’t forget the sour cream on top for that extra creaminess

Common Mistakes

The most common mistake is overfilling the cupcake liners. Remember to fill only about 3/4 full to allow room for rising. Also, be cautious with the taco seasoning, adding too much can overpower the other flavors. Always taste as you go.

Chef’s Notes

  • For an extra kick, add some jalapeños to the ground beef while cooking.
  • These cupcakes freeze beautifully. Simply wrap them individually and store in the freezer for up to three months.
  • Feel free to experiment with toppings. Chopped olives, sliced radishes, or even a drizzle of hot sauce can take these cupcakes to the next level.

FAQs

  • Q1: Can I make these ahead of time?
    A1: Absolutely; You can prepare the batter in advance and bake them just before serving for a fresh taste.
  • Q2: Are these suitable for kids?
    A2: They sure are; Kids love the fun shape and the cheesy goodness. You can adjust the spice level according to their taste.
  • Q3: What do I do with leftovers?
    A3: Store them in an airtight container in the fridge for up to 3 days. They make a great snack or quick lunch.

For another comforting yet creative dish, be sure to check out my Tex-Mex Beef Enchiladas Recipe. These delicious meals will make your kitchen shine with exciting flavors and warm memories. So get ready to indulge in these delightful Cheesy Taco Cupcakes, and let the happiness begin.

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Cheesy Taco Cupcakes recipe

Cheesy Taco Cupcakes


  • Author: Navy Sinclair
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

These Cheesy Taco Cupcakes are a playful twist on taco night, combining seasoned beef, salsa, and gooey cheese in a delicious, handheld bite. Perfect for parties or a fun dinner option.


Ingredients

Scale
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 3 large eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup milk
  • 1/2 cup salsa (any spice level you like)
  • Sour cream, for topping
  • Chopped cilantro, for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a cupcake pan with non-stick spray.
  2. Cook ground beef in a skillet over medium heat until browned. Drain any grease, then mix in taco seasoning and a little water. Simmer for 5 minutes.
  3. In a large bowl, whisk eggs, flour, baking powder, milk, and salsa until smooth. Fold in the beef mixture and half of the shredded cheese.
  4. Spoon the mixture into the cupcake pan, filling each cup about 3/4 full. Sprinkle remaining cheese on top.
  5. Bake for 20–25 minutes until golden and a toothpick inserted comes out clean. Cool slightly before transferring to a wire rack.

Notes

To make it lighter, use lean turkey and add vegetables like bell peppers or spinach. Don’t overfill the cups to avoid overflow. Freeze leftovers for up to 3 months for a quick snack or meal.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 200
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 75mg

Keywords: taco cupcakes, cheesy taco bites, taco muffin recipe, fun dinner ideas, handheld tacos

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