Description
Playful taco themed cupcakes filled with sweet date caramel and decorated with cookie shells, crumbs, and colorful sprinkles.
Ingredients
Scale
- 18 vanilla cupcakes
- ½ recipe snickerdoodle cookies
- ½ recipe buttercream frosting
- ¾ cup buttercream tinted green
- ½ cup chocolate cake crumbs or brownie crumbs
- Yellow sprinkles
- Red sprinkles
- 1 cup Medjool dates
- 4 tablespoons nut butter
- 2 teaspoons vanilla extract
- ½ cup soy milk or plant milk
- ¼ teaspoon salt
Instructions
- Bake vanilla cupcakes and allow them to cool completely
- Prepare snickerdoodle cookies and bake small cookie rounds
- Prepare buttercream frosting and reserve some to color green
- Blend dates, plant milk, vanilla, nut butter, and salt into smooth caramel
- Core the center of each cupcake
- Fill the cupcakes with the date caramel
- Pipe vanilla buttercream onto each cupcake
- Cut snickerdoodle cookies in half and insert them into the frosting like taco shells
- Add buttercream and press chocolate or brownie crumbs to resemble filling
- Pipe green buttercream for lettuce decoration
- Finish with yellow and red sprinkles
Notes
- Cupcakes can stay at room temperature for one day
- Store in refrigerator for up to four days
- Allow cupcakes to come to room temperature before serving
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg