Make Easy Pizza Cupcakes in 20 minutes with mozzarella, pizza sauce, and your favorite toppings. Perfect for parties and kid-friendly meals.
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 ½ cups (12 fl oz/360 ml) whole milk
- ½ cup (4 oz/120 g) Pizza Sauce
- 2 cups (8 oz/225 g) shredded mozzarella cheese
- ¼ cup (2 oz/57 g) mini pepperonis
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Preheat the oven to 375°F (190°C) and liberally grease a 12 well muffin tin with olive oil. Set aside.
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In a large bowl combine the flour, baking powder, Italian seasoning and salt.
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In a medium jug, whisk the eggs and milk until until blended, then mix into the dry ingredients until just combined but with a few small lumps remaining.
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For the bottom layer of the cupcake, fill each muffin cup with about 2 tablespoons of batter.
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Next sprinkle some cheese in each cup followed by 2 teaspoons of sauce then another sprinkle of cheese. Finally, layer on a few mini pepperonis.
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Top each cupcake with 2 tablespoons of the remaining batter, and a final sprinkle of cheese and pepperonis.
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Bake until lightly browned and puffed, about 20-25 minutes.
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Enjoy while still hot! Store leftovers in the fridge for up to 3 day or in the freezer for up to 4 weeks. Reheat when ready to eat.
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- 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.
- Make dessert pizza cupcakes: First, use cupcake liners instead of greasing the tin. Then, for the batter, leave out the Italian seasoning and reduce the salt to 1/2 teaspoon. Add your first layer of batter to the cups. For the filling, cut a large marshmallow in half. Layer on one marshmallow half, 2 teaspoons of Nutella, two slices of banana and the remaining marshmallow half. Top with the remaining batter and bake until set.