Description
These Mini Taco Cupcakes combine the zesty flavors of seasoned ground beef with cheesy, soft muffin batter to create a fun, handheld twist on traditional tacos. Perfect for parties or family dinners, these savory cupcakes are topped with sour cream, salsa, and fresh cilantro for a burst of fresh flavor.
Ingredients
Scale
For the Taco Beef Filling
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
For the Cupcake Batter
- 1 cup shredded cheddar cheese
- 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
- 1/4 cup chopped green onions (optional)
For Topping
- Sour cream
- Salsa
- Chopped cilantro
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly to prevent sticking.
- Cook Ground Beef: Heat a skillet over medium heat, add the ground beef, and cook until browned. Drain any excess fat to keep the filling from being greasy.
- Season the Beef: Stir in the taco seasoning packet and water, then let the mixture simmer gently for 5 minutes until it thickens. Remove from heat and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, mix the milk, melted butter, and eggs until well blended.
- Form Batter: Gradually add the wet ingredients into the dry ingredients, stirring until just combined to avoid overmixing.
- Add Cheese and Onions: Fold in the shredded cheddar cheese and chopped green onions gently into the batter to incorporate flavor and texture.
- Fill Muffin Cups: Spoon batter halfway into each muffin cup, then add a spoonful of the seasoned ground beef. Top each with more batter to cover the filling completely.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the batter portion; it should come out clean when ready.
- Cool and Garnish: Allow the taco cupcakes to cool slightly before removing from the tin. Finish each cupcake with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro before serving.
Notes
- Make sure to drain the beef well to prevent the cupcakes from becoming greasy.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- The green onions add a mild sharpness but can be omitted if preferred.
- These cupcakes are best served warm and fresh for optimal flavor and texture.
- You can customize toppings with jalapeños or avocado for extra flavor.
