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Tico Taco Cupcakes

Tico Taco Cupcakes
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Tico Taco Cupcakes are a creative and flavorful twist on traditional tacos, transforming savory taco fillings into bite-sized, cupcake-shaped snacks. Combining seasoned ground beef or plant-based protein with a cornbread or yellow cake base, these cupcakes feature authentic Costa Rican-inspired ingredients and fresh toppings perfect for parties, casual snacking, or any gathering. Easy to make and customizable, they bring a fun, visually appealing touch to classic taco flavors.

Ingredients

Scale

Filling:

  • 1 lb ground beef or plant-based protein
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 cup tomato sauce or salsa
  • Optional: 1/2 cup black beans, rinsed and drained
  • Optional: 1/2 cup grilled corn kernels

Cupcake Base:

  • 1 cup yellow cake mix or cornmeal
  • 2 eggs
  • 1/2 cup milk
  • 2 tbsp vegetable oil
  • Optional: 1/2 tsp chili powder or smoked paprika

Toppings and Garnishes:

  • 1 cup shredded cheddar cheese
  • 1–2 jalapeño peppers, diced
  • 2 green onions, chopped
  • Fresh cilantro, chopped
  • Sour cream, for dolloping

Instructions

  1. Prepare the Taco Meat Filling: Brown the ground beef or plant-based protein in a skillet over medium heat. Add diced onions, minced garlic, cumin, chili powder, and smoked paprika. Stir well to combine the spices. Pour in tomato sauce or salsa and simmer until the mixture is juicy but not watery. Fold in black beans and/or grilled corn if using. Remove from heat.
  2. Make the Cupcake Base Batter: In a mixing bowl, combine yellow cake mix or cornmeal with eggs, milk, and vegetable oil. Stir until the batter is thick but pourable. Optionally, add chili powder or smoked paprika for extra flavor.
  3. Assemble the Cupcakes: Preheat oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners. Fill each liner halfway with the batter to form the base. Spoon a generous amount of the taco meat filling onto the batter. Optionally, cover the filling with a little more batter or leave exposed for crispier edges.
  4. Bake Until Perfect: Bake for 18 to 22 minutes until the tops turn golden brown and a toothpick inserted into the batter (avoiding the meat) comes out clean. Remove from oven and allow cupcakes to cool for at least 10 minutes before removing from the tin.
  5. Garnish and Serve: Top each cupcake with shredded cheddar, diced jalapeños, chopped green onions, a dollop of sour cream, and fresh cilantro. Serve warm for best flavor.

Notes

  • Ensure the taco filling is not too wet by simmering longer to reduce excess liquid, preventing soggy cupcakes.
  • Use fresh herbs like cilantro and green onions at the end to brighten both taste and presentation.
  • Preheat the oven fully for even baking and a perfect golden crust.
  • Adjust spiciness by varying the amount of jalapeños and chili powder to suit your heat preference.
  • Allow cupcakes to cool before serving so toppings stay in place and flavors meld.

Nutrition

Keywords: Tico Taco Cupcakes, taco cupcakes, savory cupcakes, Costa Rican taco recipe, party appetizers, gluten-free tacos, bite-sized tacos

Find it online: https://homemademealz.com/tico-taco-cupcakes/