These Easy Pizza Cupcakes are a playful twist on a classic favorite, combining gooey melted cheese, savory pepperoni, and fluffy dough in every bite. Perfect for busy weeknights or fun gatherings, they’re ready in just 40 minutes, making them a hassle-free treat everyone will love.
The golden, crispy edges give way to a soft, cheesy center, creating a delightful contrast of textures that’s impossible to resist.
With their irresistible aroma and bold flavors, these mini delights are a surefire way to satisfy pizza cravings without the fuss. Kids and adults alike will adore the handheld convenience and the burst of tangy tomato sauce in every mouthful. Whether as a snack, appetizer, or party hit, these cupcakes bring the joy of pizza in a whole new way.
Ingredients for Easy Pizza Cupcakes
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons dried Italian seasoning (or substitute with a mix of oregano, basil, and thyme)
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 ½ cups (12 fl oz/360 ml) whole milk (or substitute with 2% milk for a lighter option)
- ½ cup (4 oz/120 g) pizza sauce (store-bought or homemade)
- 2 cups (8 oz/225 g) shredded mozzarella cheese (or use a blend of mozzarella and cheddar for extra flavor)
- ¼ cup (2 oz/57 g) mini pepperonis (or substitute with diced ham, cooked sausage, or veggies for a different twist)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Liberally grease a 12-well muffin tin with olive oil and set aside.
- In a large bowl, combine the flour, baking powder, Italian seasoning, and salt.
- In a medium jug, whisk the eggs and milk until blended. Pour this mixture into the dry ingredients and stir until just combined (a few small lumps are okay).
- For the bottom layer, spoon about 2 tablespoons of batter into each muffin cup.
- Sprinkle a layer of cheese over the batter in each cup, followed by 2 teaspoons of pizza sauce, and then another sprinkle of cheese.
- Add a few mini pepperonis on top of the cheese layer.
- Top each cupcake with 2 tablespoons of the remaining batter, followed by a final sprinkle of cheese and a few more pepperonis.
- Bake for 20-25 minutes, or until the cupcakes are lightly browned and puffed.
- Enjoy while still hot! Store leftovers in the fridge for up to 3 days or in the freezer for up to 4 weeks. Reheat when ready to eat.
Creative Sauce and Topping Ideas
Switch up the flavors by using pesto or alfredo sauce instead of pizza sauce. For toppings, try sautéed mushrooms, diced bell peppers, or crumbled sausage. Vegetarian? Swap pepperonis for roasted zucchini or artichoke hearts for a fresh twist.
Perfect Pairings for Serving
Serve these pizza cupcakes with a side salad or garlic breadsticks for a complete meal. They’re also great as a party appetizer—just add a bowl of marinara dipping sauce for extra fun. Pair with a chilled sparkling water or lemonade for a refreshing combo.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 4 weeks. To reheat, pop them in the oven at 350°F (175°C) for 10-15 minutes or microwave for 30-60 seconds until warm. For best results, add a sprinkle of fresh cheese before reheating.
Time-Saving Tips for Busy Cooks
Use store-bought pizza sauce and pre-shredded cheese to cut down on prep time. You can also prepare the batter the night before and store it in the fridge—just give it a quick stir before baking. For even faster assembly, use a cookie scoop to portion the batter.
Equipment You’ll Need
A 12-well muffin tin is essential for this recipe. For easy cleanup, consider using silicone muffin liners or parchment paper liners. A whisk and mixing bowls will help combine the ingredients smoothly, and a measuring spoon ensures precise layering of sauce and toppings.
Easy Pizza Cupcakes Recipe
Ingredients
- 1 ½ cups all-purpose flour 7 ½ oz/213 g
- 2 teaspoons baking powder
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 ½ cups whole milk 12 fl oz/360 ml
- ½ cup Pizza Sauce 4 oz/120 g
- 2 cups shredded mozzarella cheese 8 oz/225 g
- ¼ cup mini pepperonis 2 oz/57 g
Instructions
- Preheat the oven to 375°F (190°C) and liberally grease a 12 well muffin tin with olive oil. Set aside.
- In a large bowl combine the flour, baking powder, Italian seasoning and salt.
- In a medium jug, whisk the eggs and milk until until blended, then mix into the dry ingredients until just combined but with a few small lumps remaining.
- For the bottom layer of the cupcake, fill each muffin cup with about 2 tablespoons of batter. Next sprinkle some cheese in each cup followed by 2 teaspoons of sauce then another sprinkle of cheese. Finally, layer on a few mini pepperonis.
- Top each cupcake with 2 tablespoons of the remaining batter, and a final sprinkle of cheese and pepperonis.
- Bake until lightly browned and puffed, about 20-25 minutes. Enjoy while still hot! Store leftovers in the fridge for up to 3 day or in the freezer for up to 4 weeks. Reheat when ready to eat.
