Mouthwatering Pizza Cupcakes

Pizza Cupcakes mash up the best parts of pizza with the grab-and-go vibe of muffins. Every little round is packed with stretchy cheese and stacks of pepperoni. Think gooey, savory coziness in every bite. They're a party favorite and disappear in a blink—plus, they're simple enough for a cozy dinner that everyone will love.

I whipped these up for my kid’s birthday bash and they were gone before anyone reached for the other snacks. Now my crew begs for pizza cupcakes whenever game night rolls around.

Tasty Ingredients

• All purpose flour: gives a sturdy base so your pizza cups hold up Fluff it up before you measure to keep things light
• Baking powder: makes them rise and keeps them pillowy Make sure yours is still good or you’ll end up with heavy bites
• Dried oregano: classic pizza flavor in one sprinkle Go for a blend with a nice smell for extra taste
• Garlic powder: adds that extra savory hit Powder works better than chopped garlic here because it blends right in
• Salt and black pepper: pulls everything together and boosts the flavors I like using kosher salt for the clean bite
• Large eggs: holds it all together and makes it rich Crack them into another bowl first in case you get any shell
• Whole milk: keeps everything soft and moist Whole milk tastes best and makes the texture spot on
• Olive oil: locks in moisture and brings a bit of fruity taste Extra virgin gives you the strongest flavor punch
• Pizza sauce: tangy tomato flavor and makes the mix moist Use a thick, hearty kind so it doesn’t get soggy
• Mini pepperoni: pizza flavor throughout every bite Grab ones that are bright and not too greasy
• Shredded mozzarella cheese: stretches and melts the best Get whole milk mozzarella and grate it yourself if you can
• Grated Parmesan cheese: layered cheesy, salty kick Shred your own for max flavor
• Cubes of mozzarella: let you hide a gooey cheesy surprise inside Try to cut cubes evenly so every cupcake gets plenty

Simple How-To

Cool and Serve:

Let them rest for five minutes in the pan so the cheese sets up a bit. I gently loosen with a skinny spatula before popping each one out to a plate. Eat them warm and dunk in extra pizza sauce if you want.

Top and Bake:

Scatter the last bit of pepperoni and mozzarella on top so every bite gets melty and flavorful. Put the tin in the oven’s center and bake for fifteen to eighteen minutes. They should be golden and bubbly when ready.

Fill Muffin Cups:

Spoon your thick batter into each space, going about halfway up. Press a mozzarella cube into the center of every one, then cover them with the rest of the batter so the cheese is totally hidden.

Stir in Cheeses and Pepperoni:

Fold in most of the mozzarella, a handful of pepperoni, and the Parmesan but save some cheese and meat to go on top later. The mix should be thick and chunky at this point.

Combine Batter:

Pour the wet stuff into the dry bowl slowly, stirring with a spatula until you see no big streaks of flour. Don’t stir too much or the cupcakes might get tough—just mix until combined.

Prepare Wet Mix:

In a small bowl, quickly beat eggs, olive oil, pizza sauce, and milk together until it’s smooth and looks orange-y from the sauce.

Mix Dry Ingredients:

Grab a big bowl and whisk flour, baking powder, dried oregano, garlic powder, plus salt and pepper. Mix well for even rise and flavor in every bite.

Preheat the Oven:

Turn your oven to 375°F and spray a twelve-hole muffin pan well so nothing sticks. Oil and a bit of paper towel works too if that’s what you’ve got.

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Dropping a chunk of mozzarella into the batter is always my top part. It melts in the middle, giving gooey goodness inside every bite. My little ones always laugh with surprise when they find the melty center.

Easy Storage

Pop leftovers in a sealed box for up to three days. Keep the lid cracked just a touch so tops don’t go soggy. To heat them back up, toss them in a toaster or regular oven for five minutes so the cheese gets all melty again.

Smart Swaps

Sub in cooked sausage or chopped mushrooms if you want to switch up the fillings. If you’re keeping it veggie, sliced olives and roasted peppers work great. Pick a plant-based cheese that melts if you need it dairy free.

How To Serve

These little pizzas are great with a fresh salad (try Caesar or something green and crunchy). Hand out bowls of warm pizza sauce or ranch for dunking. Or set up a platter and small bowls of different dips for guests to try.

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Backstory

Packing pizza flavors into muffin pans is a fun thing folks in America came up with. It’s simple and makes serving easy when friends are over. You get all the pizza goodness in a bite you can carry around.

FAQs About the Recipe

→ Which cheese gives the best melt and flavor in these cupcakes?

Go for shredded mozzarella for that stringy top, but tuck in some chunks of mozzarella for a super melty center. Parmesan scattered in makes things taste deeper and nice and salty.

→ Am I stuck using only mini pepperoni?

Nope! Chop up standard pepperoni into bits. That way, each bite gets plenty of flavor packed inside.

→ Any cool trick for leveling up the tops?

Right as they come out of the oven, paint them with a little garlic butter for a buttery, garlicky finish everyone loves.

→ Is it okay to make these ahead and reheat later?

Absolutely! Let them cool, seal 'em in a container, then warm in the oven for a few minutes and they're almost as good as fresh.

→ Got a fave sauce for dipping these cupcakes?

Classic marinara or pizza sauce is awesome, but ranch is super popular too if you wanna switch things up.