Cupcake Taco Recipe

Crunching for time and on the look out for some tasty bites that I know my kids will enjoy, one of my bosses shared this recipe with me, of which I altered to enjoy in my home that, 1) Saves us money and 2) Saves us time. We love Mexican food and my kids love tacos, then add the love of sweets like cupcakes. Fuse the two and you have cupcake tacos. What is better than the love of cupcakes and the love of tacos to get CUPCAKE TACOS!

These tasty beauty bites are fun and great for the whole family. They require so little time and so little efforts. Made with wonton wrappers that you can find in the produce section or the refrigerated section. All you need is a cupcake pan and the following ingredients to make your cupcake tacos:

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  • Ground Turkey (we use free range organic, but you can use ground chicken or beef)
  • 1 package of Won Ton wrappers or Egg Roll wrappers
  • 1 can refried beans (We used 365 Organic refried beans)
  • Chopped cabbage (or lettuce)
  • Diced tomatoes
  • 1 cup of shredded cheese (mexican mix or Colby Jack and Monterey)

Heat oven to 350 degrees. Brown the meat, add your favorite seasoning for spice and flair. We like chili powder, chipotle powder, cumin, onion powder, sea salt, fresh ground pepper and cilantro. Set the meat aside.

Take your Won Ton wrappers or eggroll wrappers and mold into cupcake dish. If using the Won Ton wrappers use two and alternate the layers. Layer in the meat and your refried beans until full then top with cheese.

Slide into the oven and bake until the wrappers are golden brown and appear crunchy. Serve warm topped with your favorite veggies.

Using the recipe calculator these yield about 200 calories per cupcake and pack quite the punch with 19 grams or protein. Taco cupcakes can be pre-made and stored in the fridge, make a large batch and stash in the freezer. They are a great addition and cost so little to make. For those picky eaters, they are also fun and taste great.

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