Pizza Cupcakes

Why You’ll Love This Recipe

I love how these pizza cupcakes give me all the best parts of a slice—gooey cheese, savory sauce, golden dough—wrapped into a tidy little package. They’re customizable, quick to prep, and perfect for parties, game nights, or weeknight dinners with a twist. The layers bake up bubbly and golden, and that garlic-parsley butter puts them over the top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Home-style biscuit dough (cut into halves)

• Butter (for greasing and garlic topping)

• Shredded Italian cheese blend

• Marinara sauce

• Thick-sliced mozzarella cheese

• Mini pepperonis

• Garlic (minced)

• Chopped parsley

• Grated Parmesan (for topping)

Directions

1. I preheat the oven to 375°F (190°C) and grease a cupcake pan with butter.

2. I cut each piece of biscuit dough in half.

3. In each cupcake slot, I add about 1 teaspoon of shredded Italian cheese.

4. I press or roll one piece of biscuit dough into each cup over the cheese layer, shaping it to fit.

5. I add ½ teaspoon marinara on top of the dough, followed by a thick slice of mozzarella.

6. I place a second layer of biscuit dough over the cheese, then top that with another ½ teaspoon of marinara, more mozzarella, and mini pepperonis.

7. In a small bowl, I melt 2 tablespoons butter with 1 tablespoon minced garlic and a pinch of parsley in the microwave.

8. I spoon the garlic butter over each pizza cupcake.

9. I bake for about 15 minutes, or until golden brown and bubbly.

10. I top each one with grated Parmesan as soon as they come out of the oven.

Servings and timing

This recipe makes about 8 pizza cupcakes.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories per serving: Approximately 220 kcal

Variations

I sometimes swap the pepperoni for crumbled sausage, sautéed mushrooms, or diced bell peppers. For a vegetarian version, I load them up with spinach and black olives. A little crushed red pepper or Italian seasoning sprinkled inside adds even more flavor.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven or toaster oven for about 8 minutes until warmed through. The microwave works too, but the oven keeps the edges crisp.

FAQs

Can I use crescent dough instead of biscuits?

Yes, but biscuit dough gives a fluffier, more bread-like base. Crescent dough will be softer and slightly more buttery.

What’s the best cheese to use?

I use shredded Italian blend for flavor and stretch, and thick-cut mozzarella slices for that melty middle. Any pizza-friendly cheese works.

How do I keep them from sticking?

I grease the cupcake pan generously with butter and let them cool slightly before removing. A butter knife helps release any melted edges.

Can I make these ahead?

Yes. I assemble them a few hours in advance and refrigerate. I bake them just before serving for the best texture.

Do I need to use mini pepperonis?

Mini pepperonis fit better, but I cut regular ones into halves or quarters if that’s what I have on hand.

Conclusion

Pizza cupcakes are one of my favorite low-effort, high-reward recipes. They’re fun to make, easy to eat, and always a hit. With layers of sauce, cheese, dough, and garlic butter in every bite, they’re basically pizza perfection in cupcake form.

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