Go Back
pizza cupcakes featured
Avatar photoJohnson Maya

Easy Pizza Cupcakes Recipe: Perfect Party Appetizers

Delight your guests with these fun and flavorful pizza cupcakes—miniaturized pizza muffins baked in a tin for easy serving. Each bite delivers melty cheese, tangy sauce, and crispy crust, making them irresistible at parties, game days, or family dinners.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE DOUGH:
  • 1 pre-baked 12-inch refrigerated pizza crust (or homemade equivalent)
  • 2 tablespoons unsalted butter, melted (for greasing)
  • FOR THE FILLING:
  • 1 cup (240g) marinara sauce, preferably low-sodium
  • 1 ½ cups (168g) shredded mozzarella cheese
  • ½ cup (56g) diced pepperoni (or preferred topping)
  • 1 teaspoon dried oregano

Equipment

  • Muffin tin
  • Pastry brush
  • Baking sheet
  • Butter knife
  • Mixing bowl (if using homemade dough)

Method
 

  1. pizza cupcakes recipeCard1
  2. Preheat oven to 375°F (190°C). Grease each muffin cup thoroughly with melted butter using a pastry brush to prevent sticking. Place the tin on a baking sheet for stability.
  3. If using a pre-baked crust, break it into sections and press into 4-inch rounds. Press each round into a muffin cup, shaping to form a cup with about ½-inch overhang. For homemade dough, divide and press into cups carefully.
  4. Add 1 tablespoon of marinara sauce to each cup, followed by 1 tablespoon of shredded mozzarella and a sprinkle of pepperoni. Top with a pinch of dried oregano to enhance flavor.
  5. Bake for 18–20 minutes, rotating halfway, until cheese is golden and bubbly and crust edges are crisp. For a deeper finish, broil for 1–2 minutes at the end.
  6. Let cool in pan for 5 minutes. Use a butter knife to gently loosen edges and transfer to a serving plate.
  7. Garnish with fresh basil or grated Parmesan and serve warm.

Nutrition

Calories: 215 | Carbohydrates: 18 | Protein: 9 | Fat: 12 | Fiber: 1 | Sugar: 3

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Reheat in oven at 350°F for best texture.
MAKE AHEAD: Assemble unbaked cupcakes and refrigerate up to 24 hours. Bake before serving for fresh results.
SUBSTITUTIONS: Use turkey pepperoni, grilled mushrooms, or spinach for topping variations. Swap crust for whole wheat or cauliflower for dietary needs.
PRO TIPS: Pre-bake crust shell for 5 minutes to prevent sogginess. Don't overfill—keep toppings below rim. Use freshly grated mozzarella for superior melt.
SERVING SUGGESTIONS: Serve with a side salad like watermelon feta salad or classic potato salad. Great alongside zesty BBQ chicken thighs or hot honey chicken for a full menu.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!