Kirbie's Cravings

Pizza Cupcakes

These easy-to-make pizza cupcakes are a fun appetizer for parties or as a game-day snack.

a close-up of pizza cupcakes on a white plate
I made these on a whim this weekend and they were a huge hit with FH and my brother. I love how they look and they taste just as yummy.
four pizza cupcakes on a baking rack
Technically it’s not really a cupcake. It’s a savory muffin with mini pepperonis and mozzarella cheese inside. But FH took one look at them as said “Hey, it’s Pizza Cupcakes” and I didn’t have the heart to correct him. When I finished baking them, they tasted good but didn’t look so pretty. So then I got the idea to top them with more mozzarella cheese and pepperonis for a more finished appearance like adding streusel to a muffin or frosting to a cupcake.
a close-up of pizza cupcakes in a muffin tin
I think these would make great party food. And they are super easy to make.

Please find an updated version of this recipe here.

Here is also a video I made when making the updated version:

Pizza cupcakes

Servings: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Course: Appetizer, Snacks
Cuisine: American
These easy-to-make pizza cupcakes are a fun appetizer for parties or as a game-day snack. For an updated version of this recipe be sure to check out my Pizza (Muffin) Cupcakes post.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tbsp white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup +2 tbsp low-fat milk
  • 1/2 cup mini pepperonis
  • 1 cup shredded mozzarella cheese

For the Topping

  • 1/3 cup mini pepperonis
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 400°F. Line a 12 cupcake pan with liners (see note).
  • In a large bowl, mix flour, sugar, salt, and baking powder. Add in vegetable oil, egg, and 1/3 cup milk into flour mixture and stir until batter is smooth. It will be sticky. (Add in another 2 tbsp milk if desired.) Fold/stir in cheese and pepperoni. Fill muffin cups about 2/3 full.
  • Bake for about 18 minutes until muffins turn out golden and a knife inserted comes out clean. Right before eating, top muffins with more cheese and about five slices of mini pepperoni and bake for 4-5 minutes at 350°F until cheese is melted. Serve immediately.

Notes

Some commenters have suggested it's better to grease and bake the cupcakes directly in the pan because they will stick to the liners. It's less messy with the liners but the exterior of the batter does stick to the liners, so if you don't want that I would suggest baking directly into the muffin pan.

Nutrition

Serving: 1cupcake, Calories: 225kcal, Carbohydrates: 16.3g, Protein: 7.9g, Fat: 14.4g, Saturated Fat: 8.7g, Sodium: 371.9mg, Fiber: 0.4g, Sugar: 3.1g, NET CARBS: 16g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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83 comments on “Pizza Cupcakes”

  1. Could you tell me please what color is your baking powder? here in Spain where I live we have 2 types of baking powder with SAME name. One is white which you usually use together with lemon juice for sweet cakes and another one is light grey-brown color which is for making bread. I really liked pictures and I would like to make same 🙂 Thank you!

  2. I made these the other day, they were great! I have already passed the recipe on to 4 people.

    I added a little Italian seasoning and used foil muffin liners sprayed with a bit of Pam, there was no stickage.

    Thanks for sharing!

    • Thanks for sharing your experience! I definitely am adding Italian seasoning next time and I like the idea of foil muffin liners.

  3. Our local Savory Spice shop in Santa Rosa, Calif sells tomato powder. Add that to the batter to create the marinara flavor. Use silicone cupcake liners to prevent stcking or spray a non stick cupcake pan with vegelene. Manja!

  4. I think we should use bacon for the cupcake liners instead. Bacon wrapped pizza cupcakes!

  5. I’m making these and am going to try using the foil muffin liners. With other recipes hardly anything sticks to them.

  6. Made these tonight for dinner. So easy and absolutely delicious. I added 1 tablespoon of Italian seasoning to the dry ingredients before adding the oil, milk,and egg to give the muffins a more savory taste. They turned out lovely. I dipped mine in pizza sauce and my boyfriend dipped his in ranch but we both agreed that they were delicious even without the dipping sauce. Thanks for the recipe 🙂

    • So glad you enjoyed. I am definitely going to add Italian seasoning next time. I think that is a great idea.

  7. These look SO GOOD. I can’t wait to try them!

  8. I’m definitely going to try these…they look and sound yummy…and so easy too….i”m likin that….thanks for sharing these…

  9. on my next try, i’ll replace the pepperoni with bacon, and i’ll put a little less sugar and more salt, it’s a bit too sweet for me.

  10. Got them out.. it’s amazing!! I did put a little bit of black pepper and oregano on top of the cheese, it added a more pizza’ish flavor

  11. Mine are in the oven right now.. I hope i made them right…. yours look so delicious!

  12. Hi, I’ve made them today and they were gorgeous. I’ve added 1,5 sundried tomatoe and instead of regular vegetable oil I’ve added oil from those sundried tomatoes’ jar- you should try it, it’s awesome! I don’t like tomatoes either, but if you chop them into small pieces like I did, it should work

  13. I added the oregano, thyme, marjoram, and basil to the dry ingredients then 8tbs of tomato sauce to the wet ingredients. then did not put in the extra 2tbs of milk. They turned out Fantabulous! you get the full flavor of pizza 🙂

  14. Simply BRILLIANT! I am a huge pizza lover! I can’t wait to make these! Going out to purchase products for it now!

  15. THANK YOU!

  16. I made these for my kids tonight because hubby and I are low carb right now. The other commenters are right….I didn’t use muffin liners, just sprayed the pan. I also had to add a splash of milk after they were alll mixed up, otherwise would have been too dry, although this could be an altitude thing….I am in Oregon. I served with a side of pizza sauce for the kids to dip them in. My kids thought they were the greatest thing ever! Thanks!

    • I will need to try without the muffin liners next time. I like that the muffin liners make these less messy, but I do agree there is batter that ends up sticking to the liners, so maybe it is better to have it baked directly into the pan.

  17. what do you mean Fold in cheese and pepperoni? put it inside the dough? i am making this tomorrow for lunch…

    • Yes put it into the dough and mix it in. It’s called folding because you sort of keep folding the dough batter on top to mix it.

  18. I think a bit of chopped sundried tomato would do the trick. Either incorporate into the batter or add to topping. Will have to give it a try. Mini muffins would be great appetizers.

  19. Ok, so the recipe turned out great, but I made a few mods to get it there. First, grease and flour your muffin pans, don’t use the paper, the pepperoni causes way too much grease to use the liners. Second, after you mix wet and dry ingredients, add another splash of milk to get it the right stickiness, then fold in your cheese and pepperoni. Expect more of a sticky pizza dough than a batter and use your hands to put dough in each muffin hole. I doubled the recipe and got exactly 24 muffins. Also, I recommend popping those suckers out of the muffin tins and rebake the last bit on a cookie sheet, cause otherwise it’ll be a hot sticky mess to get them out to serve!

  20. For the tomato sauce flavor, maybe you could think about incorporating either adding a thin layer of tomato paste under the cheese on top or adding diced sun dried tomatoes to the batter?

    • I was actually just thinking about adding the thin layer of tomato paste at the end before adding the melted cheese and pepperoni. Since it would only be added after the muffin is finished baking and only a few minutes, I don’t think it would make the muffin mushy.

  21. To get the marinara taste…

    1. Mix 1 16oz cream cheese with tomato paste and pizza herbs (basil, oregano, thyme, marjorum). Add 1 tsp of sugar. Blend well.

    You can also add chopped sundried tomatoes.

    2. Add a little muffin mixture to the pan (about 1/4 full).

    3. Scoop in about 1 TB or less of the tomato cream cheese mixture to each muffin

    4. Cover with rest of batter.

    5. Bake and enjoy

    If you have leftover cream cheese, add 2-4 eggs and add in vegetables (chopped onions, broccoli, cauliflower, celery etc) with salt and pepper. Mix well. Add to muffin tins and bake for mini-quiches that will heat up well in the microwave

  22. I made these tonight. I thought the recipe was okay. It was very easy to make, but when I ate them, I could really taste the baking powder. I’m going to try to make these again and use only one teaspoon of baking powder.

    • I haven’t had that problem with tasting the baking powder..I’m not sure why you had that issue. Perhaps it didn’t get completely sifted with the flour?

  23. This is amazingly easy and yields delicious results!

    I found these pizza cupcake/muffins really tend to stick to the paper liners. Peeling off a paper liner caused some of the muffin to go with it. For a second attempt I’ll axe the liners and simply spray the pan and see if that helps.

    The only thing I missed with these was the flavor of some tomato sauce. I’m looking forward to experimenting with that, as tough as it may be. I was thinking maybe adding a light spread of it along with the addition of extra mozzarella and pepperonis to the top. (although muffins would get soggy…) Or maybe a more adventurous attempt of injecting some into the middle of the muffin.

    All things aside this is a great idea one you have to try!

    • I didn’t personally miss the tomato sauce but now I am curious as to how I can incorporate it in also. I’ll have to experiment with it. Or you can have it as a side for dipping. I’m glad you liked it though!

  24. Will one big pepperoni per cupcake work? I can’t find minis.

    • Hmm, do you mean for the inside or outside? For the inside if you are using big pepperonis, I advice you chop them up so you get pepperoni bits in every bite. For the outside, I would do the same. Chop up maybe 1 into a few pieces and spread them out on the surface. I think I put about 5-6 mini ones on top of each one.

  25. What a great idea! You can pretty much turn anything into a cupcake. This looks absolutely delicious

  26. Awesome! it’s look so original and delicious!

  27. I must make these! They looks so delcious. What a great idea!

  28. But what about the sauce??!!

    • I didn’t really miss the sauce, but you could definitely do a side of marinara and spread it on when eating. I wouldn’t recommend putting it on the muffin though as it would get messy and soggy

  29. omg, I MUST MAKE THESE!!!!! great idea with having the “toppings” for the cupcakes. it does make it look aesthetically pleasing…

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