If you love tacos but want a fun, mess-free way to enjoy them, Crispy Taco Cupcakes are about to become your new favorite snack! These bite-sized taco cups are packed with bold flavors, crunchy textures, and gooey melted cheese, all baked to perfection in a muffin tin. They are perfect for game nights, parties, or even a quick weeknight dinner. Plus, they are endlessly customizable! Whether you prefer beef, chicken, or a veggie version, there is a way to make these taco cupcakes just right for you.
Table of Contents
Why You’ll Love These Crispy Taco Cupcakes
- Fun and easy to make, no need to mess with folding or rolling tortillas! Just layer, fill, and bake.
- Super crispy and cheesy, the wonton wrappers crisp up beautifully in the oven, giving you the ultimate crunch with every bite.
- Perfect for parties and meal prep, make them ahead of time and reheat when needed. They are a guaranteed crowd pleaser!
- Customizable, swap out proteins, cheeses, and toppings to suit your taste or dietary needs.
- Kid approved, even picky eaters love these! They are fun to eat, easy to hold, and packed with flavors everyone enjoys.
Ingredients You’ll Need
Essential Ingredients
- Wonton wrappers, these crisp up perfectly to form the taco cup shells.
- Ground beef or turkey, classic taco filling, seasoned to perfection. You can also use shredded chicken or a meatless alternative.
- Taco seasoning, a blend of spices that gives the filling that signature taco flavor.
- Shredded cheese, cheddar, Mexican blend, or Monterey Jack all melt beautifully.
- Black beans, add texture, protein, and fiber to the filling.
- Diced tomatoes, fresh tomatoes add a juicy burst of flavor.
- Corn kernels, for a slight sweetness and crunch.
- Toppings of your choice, sour cream, salsa, guacamole, jalapeños, and chopped cilantro bring everything together.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Protein Options
Ground beef is the classic choice, but you can switch things up! Try ground turkey for a leaner option or shredded rotisserie chicken for extra convenience. Want a smoky kick? Use chorizo. If you love seafood, seasoned shrimp works great too. The best part is you can mix and match!
Cheese Variations
Cheese lovers, this one is for you! Sharp cheddar gives a bold flavor, while Monterey Jack melts like a dream. Want a little spice? Pepper Jack adds a mild kick. For extra creaminess, mix in some queso fresco. If you prefer a gooier texture, try a Mexican cheese blend!
Vegetarian and Vegan Alternatives
Skip the meat and use seasoned black beans, refried beans, or crumbled tofu for a plant based twist. Add sautéed mushrooms or lentils for extra heartiness. For a vegan version, swap regular cheese for dairy free alternatives like cashew cheese or shredded plant based cheese. You will not miss the meat one bit!
How to Make Crispy Taco Cupcakes
Step-by-Step Guide to Making Taco Cupcakes
1. Prepare the Filling:
In a skillet over medium heat, cook the ground beef or turkey until browned, breaking it up as it cooks. Drain excess grease, then stir in taco seasoning and a splash of water, letting it simmer for a few minutes. Add black beans, corn, and diced tomatoes, stirring until well combined.
2. Assemble the Taco Cups:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin, then press a wonton wrapper into each cup, gently molding it to fit. Add a spoonful of the taco filling into each cup, spreading it evenly. For a sturdier shell, layer a second wonton wrapper on top, pressing it down.
3. Layer and Add Cheese:
Once your taco cups are filled, it is time for the best part, cheese! Sprinkle a generous amount of shredded cheddar, Monterey Jack, or your favorite blend over each cup. Want extra gooeyness? Add a second layer of cheese between the wonton wrappers before baking for a melty surprise!
4. Bake to Crispy Perfection:
Place the muffin tin in the preheated oven and bake for 10 to 15 minutes, or until the edges are golden brown and crispy. Keep an eye on them to avoid overbaking. If you love extra crispiness, broil for an additional minute, but watch closely to prevent burning!
5. Add Toppings & Serve:
Once baked, let the taco cupcakes cool slightly before removing them from the tin. Now comes the fun part, toppings! Add dollops of sour cream, fresh salsa, guacamole, jalapeños, or chopped cilantro. Serve immediately while warm and crispy. These are best enjoyed fresh, but leftovers reheat well!
Alternative Cooking Methods
Air Fryer Method:
For an extra crispy and quick version, use an air fryer! Preheat it to 375°F (190°C). Assemble the taco cupcakes as usual, then place them in the air fryer basket in a single layer. Cook for 7 to 9 minutes until golden and crispy. Since air fryers cook fast, check around the 7 minute mark to avoid burning.
Oven Baked vs Pan Fried:
Baking is the easiest and healthiest method, giving you crispy edges with minimal oil. Pan frying, on the other hand, results in ultra crispy taco cups but requires more effort. To pan fry, heat oil in a skillet, then fry each wonton wrapper before filling. While delicious, it adds extra calories and cleanup time.
Helpful Tips and Tricks
How to Get the Crispiest Taco Cups:
For ultra crispy taco cups, lightly brush the wonton wrappers with oil before baking. Use a preheated oven to ensure even crisping, and place the muffin tin on the middle rack for balanced heat distribution. If you are layering two wonton wrappers, rotate them slightly so they crisp up evenly. Want an extra crunch? Broil for the last minute but keep a close eye to prevent burning. Serve immediately to enjoy the best texture!
Common Mistakes to Avoid:
- Overfilling the cups, too much filling makes them soggy and difficult to remove from the tin.
- Skipping the second wonton wrapper, a double layer provides better structure and crispiness.
- Not greasing the muffin tin, this can cause the wrappers to stick, making them hard to remove.
- Baking at the wrong temperature, too low and they will not crisp up properly, too high and they may burn too fast.
How to Serve
What to Serve with Crispy Taco Cupcakes:
These taco cupcakes are fantastic on their own, but pairing them with the right sides makes them even better! Serve them alongside Best Taco Dip Recipe for the ultimate Tex Mex feast. A fresh side salad, Mexican rice, or charro beans also make great accompaniments. Hosting a party? Set up a DIY topping bar with extra cheese, jalapeños, and guacamole so guests can customize their own!
Dips and Sauces That Pair Perfectly:
The right dip can take your taco cupcakes to the next level! Classic options like salsa or guacamole bring freshness, while queso dip adds a creamy, cheesy touch. Love a little heat? Chipotle mayo or spicy ranch will add a delicious kick. For something tangy, try lime crema, a simple mix of sour cream, lime juice, and a pinch of salt.
Crispy Taco Cupcakes Nutrition Facts
Caloric Breakdown and Key Nutrients:
Each taco cupcake packs a perfect balance of protein, carbs, and fats. Here is a general estimate per serving:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 180 kcal | Varies by ingredients used |
| Protein | 10g | From meat, beans, and cheese |
| Carbohydrates | 15g | Mainly from wonton wrappers |
| Fat | 9g | From cheese and meat |
| Fiber | 2g | Black beans add fiber |
| Sodium | 380mg | Adjust by seasoning |
How to Make It Healthier:
For a lighter version, use lean ground turkey instead of beef and swap wonton wrappers for whole wheat tortillas. Reduce cheese or opt for low fat cheese to cut back on fat. Want more fiber? Add extra black beans or diced veggies to the filling. Baking instead of pan frying also keeps them crispy without excess oil.
How to Store & Reheat For Later
The Right Way to Store It:
To keep your taco cupcakes fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. If stacking them, place a sheet of parchment paper between layers to prevent sticking. For longer storage, freeze them on a baking sheet first, then transfer to a freezer safe bag. They will last up to 2 months frozen. When ready to enjoy, reheat using the best method to keep them crispy!
Reheating Without Losing Crispiness:
For the crispiest results, reheat taco cupcakes in a 375°F (190°C) oven for 5 to 7 minutes or in an air fryer for 3 to 5 minutes until heated through. Avoid microwaving, as it makes them soft and soggy. If using a skillet, reheat over medium heat for a couple of minutes, flipping halfway through for even crispiness.
Frequently Asked Questions
Can I use tortillas instead of wonton wrappers:
Yes! Small flour tortillas work well as a substitute for wonton wrappers. Use a round cutter or kitchen scissors to trim them to fit the muffin tin. They will not crisp up as much as wonton wrappers but will still hold the filling and develop a slightly toasted, chewy texture.
How do I keep my taco cupcakes from getting soggy:
To prevent sogginess, avoid overfilling with wet ingredients like salsa or tomatoes before baking. Pre baking the wonton wrappers for a few minutes helps create a sturdy base. Also, serve immediately after baking or reheat properly to maintain crispiness. Adding toppings right before eating keeps them fresh.
Can I make these ahead of time:
Absolutely! Assemble the taco cupcakes ahead and store them in the fridge for up to 24 hours before baking. If you need to prep further in advance, fully bake them, then cool and refrigerate. When ready to serve, simply reheat in the oven or air fryer for a fresh, crispy texture.
Are taco cupcakes freezer friendly:
Yes! To freeze, let them cool completely, then arrange them on a baking sheet and freeze until solid. Transfer to a freezer safe container and store for up to 2 months. Reheat in the oven or air fryer straight from frozen, no need to thaw, to keep them crispy.
What is the best way to reheat them:
For the crispiest texture, reheat in a 375°F (190°C) oven for 5 to 7 minutes or in an air fryer for 3 to 5 minutes. Avoid microwaving, as it makes them soft. If using a skillet, reheat on medium heat for a couple of minutes, flipping halfway for even crispiness.
Can I make these in a mini muffin tin:
Yes! Mini muffin tins work great for bite sized taco cupcakes. Use smaller wonton wrappers or cut standard ones to fit. Since they are smaller, reduce the baking time to 8 to 10 minutes and check for crispiness. These make the perfect appetizer for parties or snacking!
More Easy Dinner Recipes
If you loved these Crispy Taco Cupcakes, here are more easy and delicious dinner recipes to try!
- Hawaiian Crockpot Chicken Recipe, a sweet and savory slow cooked chicken dish that is effortless to prepare.
- Air Fryer Italian Sausage Recipe, crispy, juicy sausage cooked in minutes with a perfect golden brown finish.
- Traeger Grilled Salmon Recipe, smoky, tender grilled salmon that is packed with flavor and easy to make.
Try these out and let me know in the comments which one becomes your new favorite!
Crispy Taco Cupcakes Recipe
Equipment
- Muffin Tin
- Skillet
- Oven
Ingredients
Taco Cupcakes Ingredients
- 12 wonton wrappers for taco cups
- 1 lb ground beef or ground turkey
- 2 tablespoons taco seasoning for seasoning the filling
- 1 cup black beans drained and rinsed
- 1 cup diced tomatoes fresh
- ½ cup corn kernels sweet
- 1 cup shredded cheese cheddar or Mexican blend
Optional Toppings
- sour cream for serving
- salsa for serving
- guacamole for serving
- jalapeños sliced, for serving
- chopped cilantro for garnish
Instructions
- In a skillet over medium heat, cook 1 lb ground beef until browned. Drain excess grease and stir in 2 tablespoons taco seasoning with a splash of water. Add 1 cup black beans, 1 cup diced tomatoes, and 1/2 cup corn kernels. Let simmer for a few minutes.
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin and press a wonton wrapper into each of 12 cups. Add a spoonful of taco filling into each cup.
- Sprinkle 1 cup shredded cheese evenly over each taco cup. For extra gooeyness, add a second layer of cheese before baking.
- Bake in the preheated oven for 10 to 15 minutes until the edges are golden and crispy. Optionally broil for an additional minute for extra crispiness.
- Allow the taco cupcakes to cool slightly. Top with sour cream, salsa, guacamole, sliced jalapeños, and chopped cilantro. Serve immediately while warm and crispy.