OMG Taco Cupcakes 🌮🤤 – The Ultimate Party Appetizer or Weeknight Favorite
If you’re looking for a fun, easy-to-make, and totally irresistible appetizer or dinner idea, Taco Cupcakes are the answer. These savory little bites pack all the bold, spicy flavors of a classic taco into perfectly portioned, crispy wonton cups. They’re cheesy, customizable, and kid-approved, making them perfect for game day, Taco Tuesday, or your next party platter.
What makes these taco cupcakes even better? They’re made with simple ingredients and take less than 30 minutes from start to finish. Wonton wrappers become crunchy taco shells, while layers of seasoned beef and melty cheese bring all the comfort food vibes in one bite. And the best part? You can top them with all your favorite taco toppings!
Ingredients to prepare this mouthwatering recipe, you’ll need:
Main Ingredients
1 lb ground beef
1 packet taco seasoning (or homemade mix)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
24 wonton wrappers
½ cup sour cream (for topping)
½ cup salsa (for topping)
¼ cup chopped green onions (for garnish)
Optional Toppings
Diced tomatoes
Guacamole
Sliced jalapeños
Sliced black olives
Hot sauce or taco sauce
How to Make OMG Taco Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with nonstick spray or brush with oil.
Step 2: Cook the Beef
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart as it cooks. Drain excess fat. Add taco seasoning and water according to package directions. Let it simmer for 2–3 minutes, then remove from heat.
Step 3: Layer the Cupcakes
Place one wonton wrapper into each muffin cup, pressing it down gently to form a cup. Add about a tablespoon of the seasoned beef, a sprinkle of cheddar cheese, and a sprinkle of Monterey Jack cheese. Place another wonton wrapper on top of the first layer and repeat with another layer of beef and cheeses.
Step 4: Bake to Crispy Perfection
Bake the taco cupcakes for 10–12 minutes or until the wonton wrappers are golden and crispy, and the cheese is melted and bubbly.
Step 5: Add Toppings and Serve
Allow the cupcakes to cool slightly before removing them from the muffin tin. Top each with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped green onions. Add any optional toppings you love, and serve immediately.
Helpful Tips
Use lean ground beef to reduce grease, or substitute with ground turkey or chicken
Press wonton wrappers firmly into the cups to avoid air bubbles
Prep ahead: Assemble the cupcakes and store them in the fridge, then bake just before serving
Add a sprinkle of taco seasoning into the cheese layer for extra flavor
Serving Suggestions
Serve as an appetizer with chips and guac
Make it a meal by pairing with a side salad, Spanish rice, or Mexican street corn
Perfect for parties, potlucks, lunchboxes, or after-school snacks
What Chefs Say About This Recipe
Gordon Ramsay – “A clever and flavorful twist on the classic taco. These bites are packed with personality.”
Ree Drummond – “Taco cupcakes are fun to make, even more fun to eat. My family loves them for weeknight dinners!”
Ina Garten – “Great for entertaining. You can prep them in advance and dress them up with gourmet toppings.”
Guy Fieri – “These are flavor bombs! Crunchy, cheesy, and bold—everything you want in a taco.”
Rachael Ray – “Super easy and family-friendly. This is a must-make for your next get-together.”
10 Frequently Asked Questions (FAQs)
- Can I make these ahead of time? Yes, you can prep and refrigerate before baking. Just bake when ready to serve.
- Can I freeze taco cupcakes? They’re best fresh, but you can freeze them after baking. Reheat in an oven or air fryer.
- Can I use phyllo dough instead of wonton wrappers? Wonton wrappers work best, but thin layers of phyllo could work in a pinch.
- What’s a good vegetarian option? Use seasoned black beans, lentils, or plant-based crumbles in place of the beef.
- Can I use store-bought taco meat? Definitely! This saves time and still delivers flavor.
- Are these gluten-free? Not with regular wonton wrappers, but you can find or make gluten-free alternatives.
- Can I make these spicier? Add jalapeños, hot sauce, or spicy taco seasoning to kick it up a notch.
- How long do leftovers last? Store leftovers in an airtight container in the fridge for up to 3 days.
- Can I use a mini muffin tin? Yes! Just reduce baking time to 8–10 minutes and adjust ingredient quantities.
- Can I bake them on a tray instead? The muffin tin shape helps them hold their cupcake form, so it’s highly recommended.
Nutritional Information (Per Taco Cupcake – Approximate)
Calories: 160
Protein: 10g
Fat: 9g
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Sodium: 320mg
Calcium: 15% DV
Iron: 6% DV
Storage and Leftovers
Refrigerate: Store cooled cupcakes in an airtight container for up to 3 days
Reheat: Use the oven or air fryer for 5–7 minutes at 350°F to keep them crispy
Freeze: Wrap individually and freeze for up to 1 month. Reheat directly from frozen
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Cheesy Garbage Bread Delight
Baked Cauliflower – Crispy Roasted Goodness
Conclusion
Taco cupcakes are proof that great things come in small packages. Crispy on the outside, cheesy and savory on the inside, these bites are a crowd favorite every single time. Whether you’re planning a party, meal prepping for the week, or just want to spice up your Taco Tuesday, this recipe is easy, fun, and endlessly versatile. Load them up with your favorite toppings and watch them disappear.