WW-Friendly Mini Taco Cupcakes

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: ~130–150 kcal per cupcake
Estimated WW Points (per cupcake):

• Blue/Green/Purple Plan: 2–3 points per cupcake (see tips below)

🛒 WW-Friendly Ingredients:

• 1 lb 99% lean ground turkey – 0 points (Blue/Purple), 4 points total (Green)
• 1 packet reduced-sodium taco seasoning – 1 point
• ½ cup water – 0 points
• 12 wonton wrappers – ~1 point each (12 points total)
• ½ cup reduced-fat shredded cheddar cheese – ~6 points
• ½ cup reduced-fat shredded Monterey Jack cheese – ~6 points
• ½ cup nonfat plain Greek yogurt (instead of sour cream) – 0 points
• ¼ cup chopped green onions – 0 points
• ¼ cup diced tomatoes – 0 points
• Optional toppings: sliced black olives (~1 point per tablespoon), jalapeño slices (0 points)
• Non-stick cooking spray – 0 points

👩‍🍳 Instructions:

1. Preheat Oven:
   Heat oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick spray.
2. Cook Turkey:
   In a skillet over medium heat, cook lean ground turkey until no longer pink. Drain any moisture.
3. Season:
   Add taco seasoning and water. Simmer for 5 minutes until mixture thickens.
4. Assemble the Cupcakes:
   Press 1 wonton wrapper into each muffin cup. Spoon a rounded tablespoon of taco meat into each.
5. Top with Cheese:
   Sprinkle a pinch (about 1–1½ tablespoons combined) of the shredded reduced-fat cheddar and Monterey Jack cheese on top of each cup.
6. Bake:
   Bake for 10–12 minutes, or until wontons are golden and cheese is melted.
7. Add Toppings:
   Once cooled slightly, top each cupcake with a small dollop of Greek yogurt, chopped green onions, diced tomatoes, and optional jalapeño slices.

📊 WW Points Breakdown (Per Cupcake Estimate):

✅ WW Tips:

• Reduce cheese to ¾ cup total (mix of both) to drop each cupcake by ~0.5 points.
• Use extra veggies inside or on top (shredded lettuce, bell peppers, corn).
• Freeze extras and reheat in the air fryer for a quick, point-controlled snack.