Easy Pizza Cupcakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups (213 g) all-purpose flour
02 -
2 teaspoons baking powder
03 -
2 teaspoons dried Italian seasoning
04 -
1 teaspoon salt
→ Wet Ingredients
05 -
2 large eggs, at room temperature
06 -
1 ½ cups (360 ml) whole milk
→ Toppings
07 -
½ cup (120 g) Pizza Sauce
08 -
2 cups (225 g) shredded mozzarella cheese
09 -
¼ cup (57 g) mini pepperonis
# Instructions:
01 -
Preheat the oven to 190°C (375°F) and liberally grease a 12 well muffin tin with olive oil. Set aside.
02 -
In a large bowl combine the flour, baking powder, Italian seasoning and salt.
03 -
In a medium jug, whisk the eggs and milk until blended, then mix into the dry ingredients until just combined but with a few small lumps remaining.
04 -
Fill each muffin cup with about 2 tablespoons of batter.
05 -
Sprinkle some cheese in each cup followed by 2 teaspoons of sauce then another sprinkle of cheese. Layer on a few mini pepperonis.
06 -
Top each cupcake with 2 tablespoons of the remaining batter, and a final sprinkle of cheese and pepperonis.
07 -
Bake until lightly browned and puffed, about 20-25 minutes.
08 -
Enjoy while still hot! Store leftovers in the fridge for up to 3 days or in the freezer for up to 4 weeks. Reheat when ready to eat.
# Notes:
01 -
These pizza cupcakes make a great appetizer or kid-friendly lunch option.
02 -
For best results, allow muffin tin to cool for 5 minutes before removing cupcakes.