Taco Cupcakes: A Fun Twist on a Classic Favorite
Ingredients You’ll Need
For the Cupcake Base:
- 1 box of cornbread mix (or your favorite cornbread recipe)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup water or milk (as per cornbread mix instructions)
For the Taco Filling:
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed (optional)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded lettuce (for topping)
- 1 cup sour cream (for topping)
- Sliced jalapeños (optional, for spice)
Optional Toppings:
- Fresh cilantro (for garnish)
- Avocado or guacamole
- Salsa
Step-by-Step Instructions
Step 1: Prepare the Cupcake Batter
Preheat your oven to 400°F (200°C) and line a muffin tin with cupcake liners. In a large bowl, prepare the cornbread mix according to package instructions, adding in the shredded cheese. Stir until just combined.
Step 2: Cook the Meat Filling
In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat, then add the taco seasoning, following the package instructions. If using, stir in black beans, diced tomatoes, and corn. Cook until heated through.
Step 3: Assemble the Taco Cupcakes
Fill each muffin liner about 1/3 full with cornbread batter. Next, add a generous spoonful of the meat filling on top of the batter. Finally, add another spoonful of batter over the meat filling until the cups are about 2/3 full.
Step 4: Bake
Bake the Taco Cupcakes in the preheated oven for 15-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Allow them to cool for a few minutes before removing from the muffin tin.
Step 5: Add Toppings
Once the cupcakes have cooled slightly, top each one with shredded lettuce, a dollop of sour cream, and any additional toppings you desire, such as sliced jalapeños, salsa, or guacamole.
