Description
These Mini Taco Cupcakes combine zesty ground beef with a cheesy, fluffy cupcake base, making them a fun and delicious twist on traditional tacos. Baked in a muffin tin and topped with sour cream, salsa, and cilantro, they are perfect for parties, snacks, or a creative dinner.
Ingredients
Scale
For the Ground Beef:
- 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 Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin to prevent sticking.
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat to keep it from being greasy.
- Season Beef: Add the taco seasoning mix and water to the cooked beef. Let it simmer for about 5 minutes until the mixture thickens, then remove it from the heat.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix together the milk, melted butter, and eggs until smooth.
- Create Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined to avoid overmixing.
- Add Cheese and Onions: Fold in the shredded cheddar cheese and optional chopped green onions evenly into the batter.
- Assemble Taco Cupcakes: Fill each muffin cup halfway with the batter, spoon a portion of the seasoned ground beef on top, then cover with more batter to encase the filling.
- Bake: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the batter comes out clean.
- Cool and Serve: Allow the cupcakes to cool slightly before topping them with sour cream, salsa, and chopped cilantro for a fresh and flavorful finish.
Notes
- Make sure not to overmix the batter to keep the cupcakes light and fluffy.
- The green onions are optional but add a nice mild onion flavor and color.
- You can substitute the cheddar cheese with a Mexican blend for extra flavor.
- Serve warm for best taste and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
