Pizza Cupcakes

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



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.



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.



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 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. Print Pin 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: 1 cupcake , Calories: 225 kcal , Carbohydrates: 16.3 g , Protein: 7.9 g , Fat: 14.4 g , Saturated Fat: 8.7 g , Polyunsaturated Fat: 0.8 g , Monounsaturated Fat: 3.8 g , Trans Fat: 0.3 g , Cholesterol: 35.7 mg , Sodium: 371.9 mg , Fiber: 0.4 g , Sugar: 3.1 g , Vitamin A: 150 IU , Calcium: 160 mg , Iron: 1.1 mg , Net Carbs: 16 g 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