Cheesy Pizza Cupcakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 teaspoon dried oregano
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
→ Wet Ingredients
07 -
2 large eggs
08 -
1 cup whole milk
09 -
1/4 cup olive oil
10 -
1/2 cup pizza sauce, plus extra for dipping
→ Mix-ins and Toppings
11 -
1 cup mini pepperoni, divided (3/4 cup for batter, 1/4 cup for topping)
12 -
2 cups shredded mozzarella, divided (3/4 cup for batter, 1/4 cup for topping)
13 -
1/2 cup grated Parmesan cheese
14 -
12 small cubes (about 1/2 inch) mozzarella cheese for stuffing
# Instructions:
01 -
Start by preheating your oven to 375°F. While it's warming up, give your 12-cup muffin tin a good greasing - I like using a bit of olive oil spray for that extra pizza flavor, but butter or whatever you have works too!
02 -
Grab a large bowl and whisk together your flour, baking powder, oregano, garlic powder, salt, and pepper. Take a quick sniff - it should already smell like pizza, which is a good sign you're on the right track!
03 -
In another bowl, crack in your eggs and beat them together with the milk, olive oil, and pizza sauce until everything is well mixed. The color will be a pretty light red - like a sunrise over Italy (okay, maybe that's a stretch, but it does look appetizing).
04 -
Pour your wet mixture into the dry ingredients and stir just until combined. Don't overmix or you'll end up with tough cupcakes! The batter might look a bit lumpy, and that's perfectly fine.
05 -
Now for the fun part! Fold in 3/4 cup of your shredded mozzarella, all of the Parmesan, and 3/4 cup of those cute mini pepperonis. Give it a couple of gentle stirs - you want to see those pizza goodies throughout the batter.
06 -
Spoon your batter into each muffin cup, filling them about halfway. Then take one of your mozzarella cubes and nestle it right in the center of each cup. This creates that awesome gooey cheese pull when they're done!
07 -
Cover each cheese cube with the remaining batter so they're completely hidden - this is your secret cheesy surprise! Then sprinkle the tops with your remaining shredded mozzarella and mini pepperoni. I like to press the pepperoni in slightly so they don't slide off during baking.
08 -
Pop your muffin tin in the oven and bake for 15-18 minutes. You'll know they're done when the edges turn golden brown and the cheese on top is all melty and bubbly. Your kitchen will smell absolutely amazing, like a pizzeria!
09 -
Let your pizza cupcakes cool in the pan for about 5 minutes. This helps them set up a bit so they're easier to remove. Run a butter knife around the edges if needed to loosen them, then carefully lift them out of the tin.
10 -
Arrange your pizza cupcakes on a plate while they're still warm and put out a little bowl of extra pizza sauce for dipping. Watch how quickly they disappear - especially when people discover that gooey cheese center!
# Notes:
01 -
These Pizza Cupcakes are incredibly versatile - feel free to customize with your favorite pizza toppings like diced bell peppers, olives, or cooked sausage!
02 -
For extra flavor, brush the tops with garlic butter right before serving.
03 -
These freeze beautifully - make a double batch and freeze half for a quick snack or meal later.
04 -
The cupcakes are at their best when served warm, when the cheese inside is still gooey and stretchy.