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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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4.35 from 55 votes
Pizza Cupcakes - everything you love about pizza but in a cupcake!!
Pizza Cupcakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Author: Gemma Stafford
  • 1 1/2 cups (7 1/2 oz/225g) Plain/AP flour
  • 2 teaspoons baking powder
  • 1 1/2 cups (12oz/360ml) milk
  • 2 eggs
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons salt
  • 1/2 cup (4oz/120g) store-bought pizza sauce or my homemade pizza sauce
  • 1 cup (8oz/240g) shredded mozzarella cheese
  • 1/4 cup (2oz/60g) mini pepperoni or cooked sausage
  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 whisk 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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Write a Comment and Review

  1. Alena Zoya on August 25, 2019 at 4:19 pm

    I can taste the egg in these ‘pizza cupcakes’.

    • Gemma Stafford on August 26, 2019 at 11:27 am

      It can be breakfast in a cupcake with its savory goodness. 🙂

  2. Jasmine on August 22, 2019 at 9:11 pm

    This looks great! I am planning to freeze these. At what temperature and how long do I reheat them in the oven? Thank you!

    • Gemma Stafford on August 23, 2019 at 10:10 am

      You can pop them into the microwave for 30 seconds 🙂 or reheat them in the oven covered in foil for 20 minutes at 350F.

  3. Ruby Romail on August 22, 2019 at 3:35 am

    Hi Jemma
    Can I freeze it?

    • Gemma Stafford on August 23, 2019 at 9:50 am

      Yes, you can freeze it. I suggest that you bake it first, but do not over bake. Then you can part freeze in the pan, remove to a freezer bag or box, and return to the freezer to finish. Then you can easily remove portions at a time.

  4. Faith Lennox on June 30, 2019 at 7:53 pm

    This was dubbed a “Keeper recipe” by my kids and several neighbors asked for a copy of the recipe. I have enjoyed all of your recipes and they are so easy to follow! Thank yoy.

    • Gemma Stafford on July 1, 2019 at 7:05 am

      Hi there,
      I am doing my happy dance <3

  5. Dawn Jeevaraj on June 29, 2019 at 11:38 am

    It was so delicious. Thank you Gemma my hubby enjoyed it. It came out as a total success. But I tried several times to upload the picture but was not sucessful.

    • Gemma Stafford on June 29, 2019 at 1:06 pm

      I’m thrilled to hear that, Dawn!! Thanks for trying it out.


  6. JT Zevlag on May 5, 2019 at 9:07 pm

    Hello Gemma!

    These turned out great! Thank you for the recipe. However, since I have friends who are allergic to egg, will it be alright if I use Yogurt instead (as you have shared on your website)? Furthermore, if so, may I use Greek Yogurt instead of the regular Yogurt? Thank you so much for your time and have a great day ahead!

    • Gemma Stafford on May 6, 2019 at 5:42 am

      Hi there,
      Yes! I am happy you liked this recipe. You can indeed replace the egg with yogurt in this recipe, Greek/strained natural yogurt will work well in this recipe.
      I hope this helps,
      Gemma 🙂

  7. Lisa on April 5, 2019 at 6:20 pm

    I finally made these tonight. They are really good!! Thank you Gemma!!

    • Gemma Stafford on April 6, 2019 at 3:46 pm

      thrilled to hear that, Lisa! These are one of my favorites.


  8. Sugaa on April 2, 2019 at 1:40 am

    I also want to prepare it.

  9. Vyshnavi on March 17, 2019 at 2:13 am

    Hi Gemma, is there any substitute for egg? Please help

    • Gemma Stafford on March 17, 2019 at 5:06 am

      Hi there,
      This is a type of batter, a bit like a dense pancake batter if you will. I think you could try yogurt in this, a natural strained/Greek yogurt would be best. Do try it! you can make a sample size to try. ( The chart here will help too,
      Gemma 🙂

  10. Judith on January 18, 2019 at 5:02 am

    I’ve followed Gemma for years now, but never really gotten around to trying any of her microwave recipes for myself because I am inherently lazy and not ashamed to admit it! Anyhow, after my boiler ruptured last year and flooded half my kitchen, I had to replace my microwave and after four years of watching and drooling over microwave mug meals? I spent that bit extra on a suped up 1000 watt, 28 litre Samsung, stocked up on key ingredients, bought my first set of measuring spoons and cups, kitchen scales and, well, the whole shebang. Being disabled and arthritic makes food prep a nightmare, so mug meals are ideal. No more procrastinating!

    I’m armed now and I’mma ready to bake!

    • Gemma Stafford on January 19, 2019 at 7:52 pm

      WOW, i am delighted to hear that, so happy you’re enjoying my mug recipes!

    • Seasons01 on June 26, 2019 at 9:21 am

      That is great. Wanted to let you know an egg steamer might be good for you. You just put the eggs in, and water and wait. Then put them in a cool bath. Very easy. Good luck to you!

  11. Aqsa on January 12, 2019 at 12:35 am

    hi, i have made these several times and everyone loves it 🙂
    there is only one problem, they look so pretty in oven but when taken out, they flattens which makes them wrinkle. can you plz guide whats wrong.

    • Gemma Stafford on January 12, 2019 at 3:22 am

      Hi there,
      I suspect your flour is a little different to mine. You may need a little less milk, perhaps 1oz/30ml less milk to give you a heavier batter. Then make sure your bake is long enough, or the oven is hot enough to give a good rise, to set the batter. When it is set it should not fall.
      I hope this is of help.
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      Gemma 🙂

  12. Charlie on December 3, 2018 at 8:09 am

    Hello, in the video you say Bake at 350F, but the written recipe here says 375F. They are close enough I am sure either would work, but is one preferable over the other? Thanks.

    • Gemma Stafford on December 6, 2018 at 11:03 am

      Hi there i would bake them at 375, thanks for pointing that out! Enjoy!

  13. Krystal Lynn Decker on November 4, 2018 at 7:57 pm

    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.

    • Gemma Stafford on November 4, 2018 at 8:29 pm

      Hi Krystal,

      Absolutely leave out the salt if you wish, no problem at all. Let me know how the next round goes 🙂


  14. Krystal on November 4, 2018 at 7:51 pm

    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.

    • Gemma Stafford on November 4, 2018 at 8:30 pm

      Krystal I’m going to check photos now. This is one of my favorite recipes!!


  15. Parisha Singh on October 30, 2018 at 10:11 pm

    Hi Gemma! I want to bake these for my parents-in-law. As they stay in another city, can I bake them a day before leaving & store them in zip lock.


    • Gemma Stafford on November 1, 2018 at 8:25 am

      Absolutely Parisha you can bake them the day before. They will still be good.


  16. Lili Min de Sanchez on October 27, 2018 at 10:46 am

    Hi Gemma. Delicious recipe. I think that I have to put more cheese on it for filling and a little bit of spicy chili ’cause I love spicy food. Thanks a lot.

    • Gemma Stafford on October 27, 2018 at 1:41 pm

      Good for it Lili! That’s a nice addition.


  17. Fatima Shakir Bobat on October 25, 2018 at 5:03 am

    Absolutely delicious….Can they be frozen ? ? If yes, then before baking or after baking..plz suggest..thank you

    • Gemma Stafford on October 25, 2018 at 6:13 am

      Hi Fatima,
      Bake first, but do not over bake. Then you can part freeze in the pan, remove to a freezer bag or box, and return to the freezer to finish. This will allow you to easily remove portions at a time,
      Gemma 🙂

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