Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked pepperoni slices or diced cooked sausage
- ½ cup chopped bell peppers
- ½ cup chopped onions
- 1 cup tomato sauce or marinara sauce
- 2 large eggs
- ½ cup milk
- ¼ cup olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, baking powder, salt, oregano, and garlic powder.
- In another bowl, beat the eggs. Add the milk and olive oil, whisking until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until combined.
- Gently fold in the shredded mozzarella, Parmesan, pepperoni or sausage, chopped bell peppers, and onions.
- Spoon the batter into the muffin cups about two-thirds full. Top each with a spoonful of tomato sauce.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Notes
- Ensure not to overmix the batter to keep the cupcakes light and fluffy.
- Customize toppings with different vegetables or cheeses based on your preferences.
- Use a silicone muffin pan for easier removal and cleaning.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian option available by omitting meat
Nutrition
- Serving Size: 1 mini pizza cupcake
- Calories: 150 kcal Kcal
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg