Taco Cupcakes

Recipe

8 INGREDIENTS • 4 STEPS • 45MINS

Taco Cupcakes

5

2 ratings

Is it a taco? Is it a cupcake? It’s both! A sweet cornbread “cake” gets stuffed with favorite taco fixings and flavored with authentic Taco Seasoning Mix. Kids and Cinco de Mayo party guests alike won’t be able to keep their hands off of these savory, fun, taco-inspired cupcakes.

Taco Cupcakes

Save

Make memorable meals in minutes with McCormick Seasoning Mixes - the perfect blend of quality herbs and spices in one convenient, single-use packet.

https://www.mccormick.com/

Is it a taco? Is it a cupcake? It’s both! A sweet cornbread “cake” gets stuffed with favorite taco fixings and flavored with authentic Taco Seasoning Mix. Kids and Cinco de Mayo party guests alike won’t be able to keep their hands off of these savory, fun, taco-inspired cupcakes.

45MINS

Total Time

$1.09

Cost Per Serving

Ingredients

Servings

12

US / Metric

1 pckg
(1 oz)

McCormick® Taco Seasoning Mix

1 lb

Lean Ground Beef

3/4 cup

Water

4 boxes
(8.5 oz)

Jiffy Corn Muffin Mix

1 1/2 cups

Salsa

1 1/2 cups

Shredded Cheddar Cheese

1 1/2 cups

to taste

Chopped Fresh Cilantro

Nutrition Per Serving

VIEW ALL

Calories

531

Fat

22.0 g

Protein

16.9 g

Carbs

63.2 g

Taco Cupcakes

Save

Make memorable meals in minutes with McCormick Seasoning Mixes - the perfect blend of quality herbs and spices in one convenient, single-use packet.

https://www.mccormick.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C). Line 24 muffin cups with paper baking cups. Set aside.

step 2

Brown the Lean Ground Beef (1 lb) in a large skillet on medium-high heat. Drain the fat. Stir in the McCormick® Taco Seasoning Mix (1 pckg) and Water (3/4 cup). Bring to a boil. Reduce the heat to low; simmer for 5 minutes, stirring occasionally.

step 3

Prepare the Jiffy Corn Muffin Mix (4 boxes) as directed on the package. Spoon a scant 2 tablespoons of batter into each muffin cup. Place heaping 1 tablespoon of taco meat, 1 tablespoon of Salsa (1 1/2 cups), and 1 tablespoon of Shredded Cheddar Cheese (1 1/2 cups) in the center of each cupcake. Top each cupcake evenly with the remaining batter.

step 4

Bake for 15 to 17 minutes or until a toothpick inserted into the cupcake comes out clean and the cupcakes are golden brown. Cool the cupcakes slightly. Frost the tops with Sour Cream (1 1/2 cups). Sprinkle with Fresh Cilantro (to taste).

step 4 Bake for 15 to 17 minutes or until a toothpick inserted into the cupcake comes out clean and the cupcakes are golden brown. Cool the cupcakes slightly. Frost the tops with Sour Cream (1 1/2 cups). Sprinkle with Fresh Cilantro (to taste).

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