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Create savory Pizza Cupcakes packed with mozzarella cheese, tomato sauce, pepperoni or any pizza flavors you love with my simple recipe!
By Gemma Stafford | | 200
Last updated on March 19, 2024
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As you have seen on Bigger Bolder Baking before, pizza comes in all different shapes and sizes around here. This recipe might actually blow your mind because these are Pizza Cupcakes!Yes, you read that right. It’s a pizza masqueradingas a cupcake but it’s still a pizza.
It has all the components that you love about pizza: sauce, mozzarella, herbs and pepperoni. All of these ingredients are held together by a savory cupcake. It’s a very basic dough that is soft and almost spongy, which is perfect to soak up tomato sauce.Imagine what a biscuit would be like with all of those toppings and that’s pretty much what you are getting.
If pepperoni isn’t your jam then feel free to add in your favorite pizza toppings like olives, mushrooms, or pesto. Think of these cupcakes as a blank canvas on which you have creative license to go nuts!
Gemma’s Pro Chef Tips for Pizza Cupcakes
- This recipe uses pepperoni because we love that around here, but feel free to replace this with your favorite pizza topping, like diced sausage, olives, mushrooms or peppers.
- Instead of tomato sauce, you can use pesto, olive tapenade or any other sauce you normally like on your pizza.
- If you like pizza with a little kick of heat, add about a ½ teaspoon of crushed red pepper flakes to either the sauce or the cupcake batter.
- Pay careful attention to the layering order for the cupcake filling. The cheese layered around the sauce helps keep it suspended in the center of the cupcake.
- You can replace some of the mozzarella with another cheese like goat or feta.
- If you like this recipe, check out my other pizza-inspired treats, like Pizza Scones, Pizza Savory Pop Tarts and Microwave Mug Pizza !
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Pizza Cupcakes
4.57 from 153 votes
Print Recipe
Create savory Pizza Cupcakes packed with mozzarella cheese, tomato sauce, pepperoni or any pizza flavors you love with my simple recipe!
Author: Gemma Stafford
Servings: 12 cupcakes
- Lunch
- Cheese
- Oven
- Baking Pans
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Create savory Pizza Cupcakes packed with mozzarella cheese, tomato sauce, pepperoni or any pizza flavors you love with my simple recipe!
Author: Gemma Stafford
Servings: 12 cupcakes
Ingredients
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1 ½ cups (12 fl oz/360 ml) whole milk
- 2 large eggs, at room temperature
- ½ cup (4 oz/120 g) store-bought pizza sauce or my homemade pizza sauce
- 2 cups (8 oz/225 g) shredded mozzarella cheese
- ¼ cup (2 oz/57 g) mini pepperonis
Instructions
Preheat the oven to 375°F (190°C) and liberally grease a muffin tin with olive oil. Set aside.
In a large bowl combine the flour, baking powder, Italian seasoning and salt.
Next whisk in the milk and eggs until combined.
For the bottom layer of the cupcake, fill each muffin cup with about 2 tablespoons of batter.
Make the cupcake filling by first adding a small layer of cheese to each cup followed by 2 teaspoons of sauce then a sprinkle of cheese again. Finally, layer on a few mini pepperonis.
Top each cupcake with 2 tablespoons of the remaining batter, and then a final sprinkle of cheese and pepperonis.
Bake until lightly browned and puffed, about 20-25 minutes. Enjoy while still hot!
Recipe Notes
- This recipe uses pepperoni because we love that around here, but feel free to replace this with your favorite pizza topping, like diced sausage, olives, mushrooms or peppers.
- Instead of tomato sauce, you can use pesto, olive tapenade or any other sauce you normally like on your pizza.
- If you like pizza with a little kick of heat, add about a ½ teaspoon of crushed red pepper flakes to either the sauce or the cupcake batter.
- Pay careful attention to the layering order for the cupcake filling. The cheese layered around the sauce helps keep it suspended in the center of the cupcake.
- You can replace some of the mozzarella with another cheese like goat or feta.
- If you like this recipe, check out my other pizza-inspired treats, like Pizza Scones, Pizza Savory Pop Tarts and Microwave Mug Pizza !
Do you love pizza as much as I do? If so you might also like myPizza Pop Tarts, myPizza Sconesor of course just a regular but amazingPizza Dough recipe.
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Karen
3 years ago
Absolutely amazing these were soo yum but would u know the calories in each ?
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Krystal
5 years ago
Hi Gemma,
I made these today and felt that there was too much salt. I try to avoid salt and used local regular salt(my city sits on a salt mine). Since the recipe only needs 2 tsps can I leave it out. I did it in the 12 cup pan that i have at home but next time I’m going to use the 6 cup so I can add more toppings. I submitted pictures just hoping they get approved. I also posted to IG.
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Escillia
4 years ago
Definitely will make again!
Krystal Lynn Decker
5 years ago
Hi Gemma,
I’m wondering if I can leave out the salt. I felt they were a little too salty. I used regular coarse salt. I will try again probably with no salt and use my bigger pan so i can add more toppings.
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Nikky
29 days ago
Hi there
Can you freeze these?
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Wendi Gill
1 year ago
Hi Gemma, I just made this recipe today and it is super delicious!My family and I absolutely love it!I couldn’t find those baby pepperonis, so I used the regular-sized ones and cut them into quarters.It worked great!My only note is that here in your recipe it says to bake 20-25 minutes and in your video, you say 25-30 minutes.Not a big deal.27 minutes was perfect for my oven.Delicious and so easy!Thank you!
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Sawsan Gamal-Eldin
1 year ago
Made this and it was a hit with my picky eater autistic little one, can’t be more grateful. Can you freeze these for a quick lunchbox filler?
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Patti
2 years ago
Gemma, how would I make a margherita version of this?
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Ayan08
3 years ago
Hi. Gemma, can I use oregano powder instead of dried oregano? Thank you.
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Poojani Weerakkody
3 years ago
Hi Gemma,
Is there anything that we can substitute for Italian seasoning ? Also love your puppy. It is soooo cute. Love your recipes and thank you for sharing them with us.
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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