Description
These Mini Taco Cupcakes combine the bold flavors of zesty seasoned ground beef with cheesy, fluffy muffin batter to create a fun and savory appetizer or snack. Topped with sour cream, salsa, and fresh cilantro, these bite-sized treats bring a new twist to classic tacos, perfect for parties or family gatherings.
Ingredients
Scale
Taco Beef Mixture
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
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)
Toppings
- Sour cream
- Salsa
- Chopped cilantro
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin to prevent sticking and ensure easy removal of the cupcakes.
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat to keep the mixture from being greasy.
- Season Beef: Stir in the taco seasoning mix along with 1/2 cup of water. Simmer the mixture for 5 minutes until it thickens and the flavors meld. Remove from heat and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted unsalted butter, and eggs to form a smooth mixture.
- Make Batter: Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Add Cheese and Onions: Fold in the shredded cheddar cheese and optional chopped green onions for added flavor and texture.
- Assemble Cupcakes: Fill each muffin cup halfway with the batter, then spoon a portion of the seasoned taco beef over it. Cover the beef with more batter to fill the cup mostly full.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the batter comes out clean, indicating the cupcakes are cooked through.
- Cool and Add Toppings: Let the mini taco cupcakes cool slightly before removing from the tin. Top each cupcake with sour cream, salsa, and fresh chopped cilantro to enhance the flavors before serving.
Notes
- You can substitute ground turkey or chicken for beef to lighten the dish.
- To make it spicier, add chopped jalapeños or hot sauce to the beef mixture.
- If desired, use low-fat cheese and milk to reduce the fat content.
- These cupcakes are best served warm but can be stored in the refrigerator and reheated for convenience.
- Green onions are optional but provide a nice fresh bite; feel free to omit if preferred.
