Taco Cupcakes Recipe
Introduction
Taco Cupcakes are a fun and delicious twist on classic tacos, combining savory spiced beef with fluffy cornbread in a convenient cupcake form. Perfect for parties or a weeknight dinner, these handheld treats bring bold taco flavors wrapped in a warm, cheesy bite.
Ingredients
- 1 lb ground beef, cooked and seasoned with taco seasoning
- Cornbread mix, prepared according to package instructions for cupcakes
- 1 cup shredded cheddar cheese
- Sour cream, for topping
- 1 large tomato, diced
- Chopped green onions, for garnish
- Chopped cilantro, for garnish
- Guacamole (optional), for topping
Instructions
- Step 1: Prepare the cornbread batter following the package instructions, but instead of using a regular baking pan, pour the batter into a muffin tin to form individual cupcakes.
- Step 2: Bake the cornbread cupcakes until they are firm but not fully cooked, so there is room to add the filling.
- Step 3: Carefully remove the cupcakes from the oven and use a spoon to scoop out the center of each, creating a hollow space for the filling.
- Step 4: Fill each hollow with the cooked and seasoned ground beef, making sure to generously fill each cupcake.
- Step 5: Sprinkle shredded cheddar cheese on top of the beef-filled cupcakes and return them to the oven for 5 to 10 minutes, until the cheese is melted and slightly golden.
- Step 6: Remove the taco cupcakes from the oven and add a dollop of sour cream, diced tomatoes, chopped green onions, and cilantro on top. Optionally, add guacamole for extra flavor.
- Step 7: Serve warm and enjoy your delicious taco cupcakes!
Tips & Variations
- Use your favorite taco seasoning blend or adjust the spices to suit your heat preference.
- Try adding black beans or corn to the beef filling for extra texture and flavor.
- For a vegetarian version, substitute the ground beef with seasoned lentils or plant-based meat.
- Serve with a side of salsa or hot sauce for an added kick.
Storage
Store any leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the cornbread crispy, or microwave briefly if in a hurry. Toppings like sour cream and guacamole are best added fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cornbread cupcakes ahead of time?
Yes, you can bake the cornbread cupcakes a day in advance and keep them covered at room temperature. Scoop out the centers and fill with beef just before baking with cheese and serving for the best texture.
What can I use instead of cornbread mix?
If you prefer, you can use your favorite homemade cornbread recipe or even biscuit dough to create the cupcake base. The key is having a sturdy but tender crust to hold the filling.
PrintTaco Cupcakes Recipe
These Taco Cupcakes are a fun and delicious twist on traditional tacos, combining savory seasoned ground beef with baked cornbread ‘cupcakes’ filled with cheese and topped with fresh garnishes. Perfect as a party appetizer or a family-friendly meal, these handheld delights bring together the flavors of a classic taco in a convenient, baked form.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Beef Filling
- 1 lb ground beef, cooked and seasoned with taco seasoning
Cornbread Cupcakes
- Cornbread mix, prepared according to package instructions for cupcakes
Toppings and Garnishes
- 1 cup shredded cheddar cheese
- Sour cream, for topping
- 1 large tomato, diced
- Chopped green onions, for garnish
- Chopped cilantro, for garnish
- Guacamole (optional), for topping
Instructions
- Prepare the Cornbread: Follow the cornbread mix package instructions thoroughly. Instead of pouring the batter into a regular baking pan, distribute it evenly into a muffin tin to form individual cupcake shapes. Bake the cornbread cupcakes until they are firm but still slightly undercooked to allow room for filling later.
- Scoop Out Centers: Once the cornbread cupcakes are nearly baked, remove them from the oven. Using a spoon, carefully hollow out the center of each cupcake, creating enough space to add the seasoned ground beef filling while leaving a sturdy edge to hold the filling.
- Fill with Beef: Spoon the cooked and seasoned ground beef mixture into the hollowed centers of each cornbread cupcake, making sure to fill them generously to maximize flavor in every bite.
- Top with Cheese and Bake: Sprinkle shredded cheddar cheese over the beef-filled cupcake centers. Return the filled cupcakes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown on top.
- Garnish and Serve: Remove the taco cupcakes from the oven. Top each one with a dollop of sour cream, diced tomato, chopped green onions, and cilantro. Optionally, add a spoonful of guacamole for added creaminess and flavor. Serve warm and enjoy these tasty taco-inspired cupcakes!
Notes
- Use a standard muffin tin to ensure the cornbread cupcakes bake evenly and hold their shape.
- The cornbread should be slightly underbaked before scooping to prevent cracking when hollowing out.
- Feel free to customize the toppings with jalapeños or shredded lettuce for extra crunch and heat.
- These cupcakes can be made ahead and reheated gently in the oven before serving.
Keywords: taco cupcakes, cornbread tacos, party appetizers, baked tacos, ground beef recipe, Mexican fusion
