Taco Cupcakes

These Taco Cupcakes are a fun and creative twist on taco night. With a cornbread muffin base and flavorful taco meat, they’re like little handheld tacos that are perfect for any occasion. Each cupcake is topped with classic taco toppings like sour cream, guacamole, lettuce, tomatoes, and cilantro, making them a complete bite-sized meal that’s bursting with flavor.

Ingredients:
For the Cupcakes:

• 1 box of cornbread muffin mix
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup cooked ground beef or ground turkey
• 1 packet taco seasoning
• 1/2 cup salsa
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions

For the Topping:

• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/4 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup chopped cilantro

Directions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, prepare the cornbread muffin mix according to the package instructions, adding milk, vegetable oil, and egg.
3. Once the muffin batter is ready, spoon the batter evenly into the muffin cups, filling each about 2/3 full.
4. In a skillet, cook the ground beef (or turkey) over medium heat until browned. Drain any excess fat and stir in taco seasoning and salsa. Cook for an additional 2 minutes to combine and thicken.
5. Spoon a tablespoon of the seasoned taco meat mixture onto each muffin batter-filled cup.
6. Top the taco meat with a sprinkle of shredded cheddar cheese and bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
7. Once the taco cupcakes are baked and cooled slightly, top each with a dollop of sour cream, guacamole, shredded lettuce, diced tomatoes, and cilantro.
8. Serve immediately and enjoy these fun, taco-inspired treats!

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 230 kcal | Servings: 12 cupcakes