OMG Taco Cupcakes

OMG Taco Cupcakes are the ultimate party food—fun, flavorful, and completely addictive. These mini taco bites are layered with all my favorite taco ingredients, baked in muffin tins for a crispy shell and gooey, cheesy filling. I love how easy they are to assemble and how quickly they disappear every time I serve them. Whether it’s game day, taco night, or a fun family dinner, these taco cupcakes are always a hit.

Why You’ll Love This Recipe

I love this recipe because it takes classic taco flavors and transforms them into adorable, hand-held bites. The layers of seasoned meat, melted cheese, and toppings all tucked inside a crisp wonton wrapper make each bite a satisfying mix of textures and flavors. They’re customizable, crowd-pleasing, and totally fun to make and eat. Plus, they bake up in under 30 minutes and make cleanup a breeze.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or ground turkey

• Taco seasoning

• Water

• Shredded cheddar or Mexican blend cheese

• Wonton wrappers

• Refried beans or black beans (optional)

• Salsa or taco sauce

• Sour cream

• Chopped lettuce

• Diced tomatoes

• Sliced green onions

• Jalapeños, olives, or avocado (optional toppings)

directions

1. I preheat the oven to 375°F and spray a standard muffin tin with non-stick spray.

2. I brown the ground beef in a skillet over medium heat, drain any excess fat, then stir in taco seasoning and water. I let it simmer until thickened.

3. In each muffin cup, I press a wonton wrapper into the bottom to form a base.

4. I layer a spoonful of refried beans (if using), followed by seasoned meat, cheese, and a little salsa.

5. I press another wonton wrapper on top and repeat the layers—meat, cheese, and a little more salsa.

6. I bake the taco cupcakes for 15–18 minutes, until the edges are crispy and golden.

7. I let them cool for a couple minutes before removing from the pan, then I top them with sour cream, lettuce, tomatoes, and any other toppings I like.

Servings and timing

This recipe makes 12 taco cupcakes.
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

Variations

Sometimes I use ground chicken or chorizo for a flavor twist. I’ve also made a vegetarian version with black beans, corn, and peppers instead of meat. For extra spice, I add jalapeños or a drizzle of hot sauce. I love mixing up the cheese with pepper jack or queso blanco too. If I’m short on time, I skip the second layer and just do a single stack in each cup.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F until warm and crispy again—about 5–7 minutes. I avoid the microwave if I want to keep that perfect crunch. Toppings like lettuce and sour cream are best added fresh after reheating.

FAQs

Can I make these ahead of time?

Yes, I can fully assemble and bake them ahead, then reheat before serving. I wait to add fresh toppings until just before serving.

Can I freeze taco cupcakes?

Yes, I freeze them after baking and cooling. I reheat straight from the freezer in the oven or air fryer until hot and crisp.

What can I use instead of wonton wrappers?

If I don’t have wonton wrappers, I can use small flour tortillas cut into circles to fit the muffin cups.

Are these spicy?

Not unless I add spicy toppings or a hot salsa. I can easily control the heat based on the taco seasoning and sauces I use.

Can I serve these as a meal?

Definitely. I pair 3–4 cupcakes with a side salad or rice and call it dinner. They’re small, but they pack a punch.

Conclusion

OMG Taco Cupcakes are everything I love about tacos in a cute, crispy, and totally craveable form. They’re quick to make, insanely delicious, and perfect for any occasion where I want to wow a crowd or treat myself. Whether I’m feeding kids, friends, or just snacking on the go, these taco cupcakes never fail to impress.