Description
Savory, bite-sized pizza cupcakes packed with cheesy, pepperoni goodness.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 1 cup whole milk
- ¼ cup olive oil
- ½ cup pizza sauce, plus extra for topping
- 1 cup mini pepperoni, divided
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 12 small mozzarella cubes (about ½ inch)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, oregano, garlic powder, salt, and black pepper.
- In another bowl, beat eggs, milk, olive oil, and pizza sauce until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in ¾ cup shredded mozzarella, Parmesan cheese, and ¾ cup mini pepperoni.
- Fill each muffin cup halfway with batter.
- Place one mozzarella cube in the center of each cup. Top with remaining batter to cover the cheese cube.
- Sprinkle remaining shredded mozzarella and mini pepperoni on top.
- Bake for 15-18 minutes, until edges are golden and cheese is melted and bubbly.
- Let cool in pan for 5 minutes before carefully removing.
- Serve warm with extra pizza sauce for dipping.
Notes
- Make sure not to overmix the batter to ensure soft, fluffy cupcakes.
- Feel free to customize with your favorite pizza toppings like diced bell peppers or mushrooms.
- Store leftovers in the refrigerator for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 205
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 55mg
