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Pizza Cupcakes - everything you love about pizza but in a cupcake!!

Pizza Cupcakes

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Hi Bold Bakers!

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 masquerading as 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.

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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!

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4.8 from 6 reviews
Pizza Cupcakes
 
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Author:
Serves: 12 cupcakes
Ingredients
  • 1½ cups (7½ oz/225g) Plain/AP flour
  • 2 teaspoons baking powder
  • 1½ cups (12oz/360ml) milk
  • 2 eggs
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons salt
  • ½ cup (4oz/120g) store-bought pizza sauce or my homemade pizza sauce
  • 1 cup (8oz/240g) shredded mozzarella cheese
  • ¼ cup (2oz/60g) mini pepperoni or cooked sausage
Instructions
  1. Preheat the oven to 375F (190oC) and liberally grease a muffin time with olive oil.
  2. In a large bowl combine flour, baking powder, herbs and salt
  3. Next while in the milk and eggs until combined
  4. Add about 2 tablespoons of batter to each cupcake then add a layer of cheese followed by sauce, then cheese again. This will insure the sauce staying in the center the cupcake.
  5. Lastly top with a few mini pepperonis. Repeat the process until you've filled all 12 cupcakes
  6. Spoon about 2 tablespoons of the remaining batter on the top of each pizza cupcake
  7. Top each pizza cupcake with as much additional cheese and pepperoni as you'd like
  8. Bake until lightly browned and puffed, about 20-25 minutes. Enjoy immediately!

Do you love pizza as much as I do? If so you might also like my Pizza Pop Tarts, my Pizza Scones or of course just a regular but amazing Pizza Dough recipe.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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79 Comments

  1. Profile photo of Xansyummycooking Xansyummycooking on July 10, 2017 at 9:12 am

    Hi Gemma , I was wondering if you could use the already made crazy dough to make the pizza cupcakes?

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2017 at 8:28 pm

      you sure could, that would be AWESOME!!!!!

  2. Aathika Nassar on June 23, 2017 at 12:59 am

    Can I use cheddar cheese in this recipe ???

    • Profile photo of Gemma Stafford Gemma Stafford on June 23, 2017 at 11:56 am

      yes absolutely. It will work well 🙂

  3. Uzayr & Isa on June 20, 2017 at 10:04 am

    Dear Gemma Stafford

    Thank you for your delicious recipes! We are your biggest fans from South Africa. We tried these cupcakes and they were amazing!

    Thank you
    Uzayr (9) and Isa (8)

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 8:11 am

      Aw thats so great Uzayr and Isa! I visited south Africa once and I absolutely loved it 🙂

  4. Cori on May 31, 2017 at 5:55 pm

    Hi Gemma,
    I’m a really big fan of your youtube channel and I always watch them the second they come out. I already tried 14 of your recipes in 2 month and I love them all, my favorite is the no machine ice cream. I am making the pizza cupcakes now and I have mine in the oven. My dad is allergic to dairy is it ok if I make his batch with dairy free milk? thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2017 at 3:36 am

      Hi Cori,
      how nice to hear this, well done you.
      So good of you to think about your Dad’s needs too. Yes, it will be perfectly good,
      Gemma 🙂

  5. Johanna Henriksson on May 29, 2017 at 1:07 pm

    Hi Gemma!!
    Really good recipe! I used gluten free flour and it work very well. Thanks for all your wonderful recipes!
    Best wishes Johanna from Sweden 🇸🇪 😊

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2017 at 3:38 am

      Hi Johanna,
      Thank you for letting me know. so many of our followers are GF and this is a great help. Good to have you with us in Sweden,
      Gemma 🙂

  6. Henrison Dressler on May 25, 2017 at 4:35 am

    Hi Chef! Cheers from Brazil. First I’d like to say that your work inspires me as a “kitchen guy”. I’m on the way to be better every time, but takes time. Thank you for that! So could you please answer me a doubt? Is it possible to change in this recipe baking powder to dry yeast? Do I have to change any other ingredient? Thank you Chef.

    • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2017 at 2:15 am

      Hi there,
      I doubt that this will work! The yeast will certainly react with the ingredients, but I have no idea what it will produce!
      Effectively this will finish up like an enriched dough, not a cupcake! A Brioche if you will. A fun experiment though,
      Gemma 🙂

      • HENRISON DRESSLER on May 26, 2017 at 1:36 pm

        Thanks Chef!

  7. julia on May 2, 2017 at 1:47 pm

    Hi Gemma!
    I really want to make this recipe for dinner one night! it seems really yummy!

    I have a question. Can I top the pizza with ham and pineapple? I love hawaiian pizza and I was wondering if I could use all different types of toppings
    Thx
    Julia

    • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2017 at 12:53 am

      Hi Julia,
      Sure you can. The only thing I would say is the meats must be precooked. If you use chicken use it freshly cooked.Have fun with this!
      Gemma 🙂

  8. Hajra Patel on April 14, 2017 at 12:05 pm

    hello gemma thanks for the lovely recipe. i just want to ask if i could use self raising flour instead of plain flour and just omit the baking powder. would that work?

    • Profile photo of Gemma Stafford Gemma Stafford on April 15, 2017 at 4:34 am

      Yes, if this is what you have.
      Chefs tend to use plain flour and add the raising agent. This ensures a good result, and that the raising agent is fresh,
      Gemma 🙂

  9. Lauren on April 14, 2017 at 7:11 am

    OMG THESE LOOK DELICIOUS!!! so exited to try I love pizza and I loved your past pizza recipes! Gonna bake then rn! Thank you for the awesome recipe ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 15, 2017 at 4:42 am

      Hi Lauren,
      Yes, these are a great one for the repertoire! Great for lunch boxes, picnics, and for the freezer too!
      Gemma 🙂

  10. Hrishita on April 11, 2017 at 4:57 am

    Can we use chicken instead of pepperoni? If yes, how?

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2017 at 7:53 am

      Hi there,
      Yes, but it will need to be cooked, and freshly cooked at that! You can boil the chicken, perhaps the legs, in stock until cooked. Take the mwat off the bone, and use this.
      You need to be careful about re-cooking all meat products, so the fresher the better!
      Gemma 🙂

  11. yanniii on April 4, 2017 at 11:31 pm

    Hi, Miss Gemma! Can I use toaster oven for this recipe? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 5, 2017 at 1:29 am

      Hi there,
      Yes, you certainly can, so long as you can select the temperature to bake these.
      Read the instruction book for your oven, it will help,
      Gemma 🙂

  12. Lori McKinnon on April 1, 2017 at 8:01 am

    Hi Gemma,

    I’d like to make these to bring to a potluck. Could I reheat? What would you recommend for temp and time?

    Many thanks!

  13. Nisha on March 29, 2017 at 3:29 pm

    Hi Gemma,made these cupcakes,were so so good,was really a hit among my kids.thank you so much for the lovely recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2017 at 2:14 am

      That is great Nisha, I am happy to hear that, happy kids, happy life 🙂

  14. Elizabeth on March 29, 2017 at 8:59 am

    For the Black Forest gateau frozen yogurt is it kind of black jack from public in Florida !!!!!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2017 at 2:35 am

      Hi Elizabeth,
      I really do not know! Maybe another Bold Baker will know the answer to this!
      Gemma 🙂

      • Elizabeth on March 30, 2017 at 5:35 am

        Ok thank you

  15. Swati Dasani on March 29, 2017 at 1:25 am

    Hey Gemma 🙂
    Tried the pizza cupcakes.. TURNED OUT REALLY WELL. I replaced the eggs with yogurt n the result was fab.

    Thank you for the lovely recipes and also keep coming up with more bigger bolder baking basics.

    • Profile photo of Gemma Stafford Gemma Stafford on March 29, 2017 at 8:25 am

      Thank you for letting me know!
      It is great to get your feedback, especially when you substitute ingredients for your own taste,
      Gemma 🙂

  16. Armandas on March 28, 2017 at 2:14 pm

    Gemma please share with us a chocolate sauce recipe.Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on March 29, 2017 at 8:47 am

      Hi there,
      check out the Ganache recipe here on the website. This can be made as thick or as thin as you like!
      You can also try this one:
      1oz unslated butter
      1/4 cup (2oz) full fat milk
      4oz / 1/2 cup / 110g chopped dark chocolate. 70% ish cocoa solids.
      This will make a really nice ganache, make it more or less liquid by adjusting the milk.
      Melt these gently together, do not allow to boil, stop when you see steam rising, and stir well.
      Gemma 🙂

  17. Profile photo of MK Baker MK Baker on March 27, 2017 at 8:04 pm

    Hello Gemma,
    Excellent flavours – this is another really great recipe – thank you! I’ve added chopped fresh basil into the flour – the muffins turned out perfect. One problem though – even though I had liberally greased the muffin pan, it was extremely hard to get them out. And I am still soaking the pan in the sink… Jamie Oliver uses greased paper cupcake liners for his sweet potato muffin recipe. Would that work here?
    Thank you very much!
    Mina

    • Profile photo of Gemma Stafford Gemma Stafford on March 28, 2017 at 1:01 am

      Hi there,
      Yes, you can of course use a liner. I do these a little like a Yorkshire pudding, so there is a puddle of oil in the pans, but that is not strictly necessary, and not when using a case. You may need a little oil though, it is part of it,
      Gemma 🙂

  18. Armandasr on March 27, 2017 at 10:57 am

    These look so delicious!Tomorow,I go to trip,so I will double the recipe and bake 24 cupcakes!Thank you Gemma,you always sharing good recipes with us! GOD BLESS GEMMA.

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 11:04 am

      That is a great idea, thank you for being in touch. Have a lovely trip,
      Gemma 🙂

  19. Zaland on March 27, 2017 at 6:27 am

    Hi gemma I am your silent viewer for years I love your recipes my is that I baked every thing in my dawlance microwave convection oven in suggested time in recipes but it’s not browning in the bottom and sides what is the reason I love baking please help me sorry for my weak English
    Thanku

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 11:21 am

      Hi there Zaland,
      I need to know what type of oven this is, and how you use it!
      If you understand how to use this oven, you should be able to isolate the convection mode from the microwave.
      This recipe will not work in the microwave, nor will it work with a combination of microwave and convection.
      You need to be able to select the convection mode, then pre-heat your oven, then bake using just the convection mode. This looks like a nice range of ovens, but I am not familiar with this brand.
      I hope this helps,
      Gemma 🙂

  20. Profile photo of JyotikaSah JyotikaSah on March 26, 2017 at 12:12 pm

    It looks amazing….
    Thank u for sharing this super tasty and super cheesey pizza cupcakes…
    I made these cute little pizzass today for my entire family and oh my gosh they loved it..
    Thanks a ton for all ur hard work and ofcours love…
    Your bold Baker from India
    Jyotika 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 12:15 pm

      That is great, I am so happy to hear this. Greetings to yuor family from California,
      Gemma 🙂

  21. Profile photo of MK Baker MK Baker on March 26, 2017 at 9:33 am

    Hi Gemma,
    Getting ready to test these, what a great idea!
    Just one question – Is it 350 F (as you say in the video) or 375 F (in the recipe)?
    Thank you very much!

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 12:24 pm

      Hi there,
      It is 375F. I apologize, I realized I had made a mistake with this, no going back with the video! You need a good hot oven for these,
      Gemma 🙂

  22. Mahalakshmi on March 26, 2017 at 4:12 am

    Hi Gemma!!! again
    My question no.2:
    Do I need to grease my silicon mould too???

  23. Mahalakshmi on March 26, 2017 at 4:10 am

    Hi Gemma!!!
    You Rock!!!
    My question:
    Is white flour as same as AP flour???

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 12:39 pm

      Hi there,
      1. you do not generally need to grease silicone molds.
      2. Plain/all purpose flour is wheat flour! Self raising flour is wheat flour too with the addition of a raising agent.
      Gemma 🙂

  24. Maliha on March 25, 2017 at 7:27 am

    I love your works Gemma ?

    • Profile photo of Gemma Stafford Gemma Stafford on March 26, 2017 at 2:59 am

      Ah! thank you Maliha, I love that you guys are so kind,
      Gemma 🙂

  25. Profile photo of Loujinky Loujinky on March 24, 2017 at 11:29 pm

    I will definitely do this pizza cupcake… thanks gemma

    • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 2:46 am

      Yes! you do that, this is a good and easy recipe,
      Gemma 🙂

  26. Jan on March 24, 2017 at 5:22 pm

    I can already see that these are going to be a big hit with kids. Way to go!

    • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 3:03 am

      Hi Jan,
      Yes, I think this will be a great one for kids, can see it going down well at a kids party too! 🙂

      • Liz on March 25, 2017 at 11:11 am

        I just finished making it. Too delicious

        • Profile photo of Gemma Stafford Gemma Stafford on March 26, 2017 at 2:55 am

          Haha! a new addiction! Yes, yummy!
          Gemma 🙂

  27. Tarisha on March 24, 2017 at 11:11 am

    They are amazingly delicious and easy to make! I’m not good at pizza and I love home-made pizza and this is just perfect! I didn’t have mozarella cheese, but it worked with the usual cheese I normally eat just fine =)

    • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 3:17 am

      H ithere,
      Yes, this will work with any melting cheese, or even feta!
      Experiment with this one, it is a fun recipe,
      Gemma 🙂

  28. Keith Monson on March 24, 2017 at 8:37 am

    I had to try this, they are ready to come out of the oven. Crossed fingers! Oh my Gosh! So awesome! Couldn’t have been better if I do say so myself. Thanks so much!

    • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 3:25 am

      Hi Keith,
      I am happy that this worked for you, and i saw your photo too, good job!
      These are a simple thing, but sometimes that is what works,
      Gemma 🙂

  29. Naz on March 24, 2017 at 5:47 am

    Hi Gemma.these look so good!can they be frozen??thank you

    • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 3:53 am

      Hi Naz,
      Yes, these will freeze beautifully. Ideal for batch baking, and using a few at a time. you will never be hungry with these in the freezer!
      Gemma 🙂

  30. Rhea on March 24, 2017 at 4:19 am

    Hey Gemma!!!

    You have definitely pushed the boundaries with this recipe. You have proved that big surprises come in small packages. I love your recipes and I have been following you ever since you started Bigger Bolder Baking!

    Rock on Gemma!

    Love,
    Rhea

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 4:29 am

      Thank you Rhea, it is really good to have you with us. I am blessed with my loyal followers, I cannot do it without you guys,
      Gemma 🙂

  31. Profile photo of Akanksha1710 Akanksha1710 on March 24, 2017 at 4:09 am

    Is there any other substitute for egg apart from flax seeds??

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 4:29 am

      hi there, try yogurt, Greek/strained yogurt if possible,
      Gemma 🙂

  32. Akanksha on March 24, 2017 at 3:45 am

    What else can be used as a substitute for egg instead of flax seeds

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 4:35 am

      Think I answered this, but just in case, yogurt, Greek/strained if you have it,
      Gemma 🙂

  33. Profile photo of Gina_M Gina_M on March 24, 2017 at 1:35 am

    I like the look of these. How could I make it gluten free? One of my friends has eliminated gluten from her diet. When the occasion arises that we attend an event where we bring food to share I like to make something she can eat.

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 2:42 am

      Hi Gina,
      almost any recipe can be adapted to be GF. the important thing in a home environment is that you do not contaminate the GF flour. it really should be stored separately to other flours. This is easier in a home which is set up for this!
      You can but a gf flour in the store. This recipe is not so reliant on gluten, though it does play a part. May I suggest you try a recipe which does not have any flour, meringues are great, no bake cheesecakes are great, chocolate biscuit cake using GF cookies, rocky road etc. These recipes are all here!
      After all of your trouble baking your friend may be a little scared of eating a baked product!
      Gemma 🙂

  34. Phung on March 23, 2017 at 10:32 pm

    Hi Gemma, please kindly advise me which flour you used? Cake flour, all purposes flour or break flour? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 3:43 am

      Hi there,
      This is plain flour/all purpose. Usually when you see a raising agent you can make this assumption. I have edited the recipe to tell you this. thank you for being in touch,
      Gemma 🙂

      • Phung on March 24, 2017 at 6:09 pm

        Hi Gemma,
        Thank you so much for your reply.
        Phung

  35. Maulik Soni on March 23, 2017 at 9:35 pm

    Hi Gemma

    What Can Be Used In Place Of Pepperoni….?

    Veg Substitute For Pepperoni…..

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 3:51 am

      Hi there,
      How about roasting some veg! aubergine (Eggplant), Courgette (Zucchini) or wild mushrooms. Bell peppers, red onions are a great addition to this, and this will be a great side dish for your dinner too. Put all of these into a plastic bag, sprinkle with black pepper and sea salt, a little olive oil and balsamic vinegar or soy sauce. Warm through in the microwave and finish under the broiler/grill. Have some with your dinner, use the remainder for these. Add garlic too if liked!
      Gemma 🙂

  36. Profile photo of AnushkaAJ AnushkaAJ on March 23, 2017 at 6:04 pm

    This is an amazing recipe! I whipped this up in about 10 minutes! Your so inspirational and creative, and this was an amazing recipe?Been here since 800,000 and now 1,000,000

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 4:06 am

      Yea! That is great Anushka, I am happy to hear that,
      Gemma 🙂

  37. Rosie on March 23, 2017 at 4:19 pm

    These look absolutely delicious! Thank you so much for taking the time to share the recipe with us. I hope you have a wonderful and blessed week!

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 4:07 am

      Hi Rosie,
      Thank you for your kind words, I appreciate your support,
      Gemma 🙂

  38. Corinne on March 23, 2017 at 2:34 pm

    where do you buy the mini pepperoni …I have never seen them in any grocery store?

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