The Ultimate Cheesy Pizza Cupcakes Recipe (Easy & Garlicky)

There is a specific moment when the oven timer goes off and the kitchen is suddenly filled with the scent of toasted garlic, melting butter, and bubbling mozzarella. That is when you know these pizza cupcakes are ready. This recipe actually started as a desperate attempt to salvage a movie night when I ran out of yeast for traditional pizza dough, but it quickly became the main event. It delivers all the gooey, savory satisfaction of a hot slice, but in a handheld, pull-apart puff of buttery bliss. The texture is somewhere between a deep-dish pizza and a garlic knot, making it impossible to eat just one.

Why You’ll Love This

• Zero Dough Rising: Since we use biscuit dough, you skip the hours of proofing and kneading usually required for homemade pizza.

• The Cheese Pull: By using a thick piece of mozzarella inside the dough, you guarantee a gooey, stretchy center in every bite.

• Mess-Free Snacking: These self-contained cups hold their toppings well, making them perfect for game days, parties, or kids’ lunches.

• Garlic Butter Finish: The melted garlic and parsley butter brushed over the top elevates this from a simple snack to a savory indulgence.

I once served these to my uncle, a man who typically insists that “real pizza” only comes from a coal-fired oven in New York. I watched him eye the muffin tin skeptically, clearly doubting that canned biscuits could amount to much. He took one bite, hit that pocket of garlic butter and the melted mozzarella core, and quietly went back for three more. He didn’t admit they beat the coal oven, but seeing an empty plate where a stack of pizza cupcakes used to be speaks louder than words.

What Makes It Special

• Home Style Biscuit Dough: This provides a flaky, buttery exterior that crisps up beautifully in the oven, acting as the perfect vessel for the heavy fillings.

• Garlic Parsley Butter: Infusing the dough with this mixture before baking ensures the flavor penetrates deep into the crust, rather than just sitting on top.

• Layered Cheese: By using shredded Italian cheese on the bottom and a block of mozzarella in the middle, you get different textures of cheese—one crispy and one creamy.

Making It Happen

Start by getting your workspace ready and your oven preheating. You will want to take your home-style biscuit dough pieces and cut each one in half. Take a standard cupcake pan and grease it generously with butter; this is crucial so the cheese doesn’t stick to the metal. To build a flavorful foundation, sprinkle a teaspoon of shredded Italian cheese into the bottom of each slot in the cupcake pan.

Next, roll or press one of your biscuit halves into the bottom of each slot to form a base. Now comes the layering. Add a half-teaspoon of marinara sauce and a thick piece of mozzarella cheese right in the center. Seal this goodness in by placing the second half of the biscuit dough on top. Finish the assembly with another half-teaspoon of marinara, more mozzarella cheese, and your mini pepperonis.

Finally, the secret weapon: melt your butter in the microwave and mix in the minced garlic and parsley. Pour this aromatic garlic butter over the tops of the biscuits. Bake them until they are golden brown and bubbling. As soon as they come out, top them with grated parmesan for that final savory kick.

You Must Know

• Grease is Good: Do not skimp on greasing the cupcake pan. The cheese at the bottom caramelizes, which is delicious, but it can bond to the pan if not properly lubricated.

• Cube the Cheese: For the center filling, use a cube or thick chunk of mozzarella rather than shredded cheese. The block melts slower, ensuring you have a distinct pocket of cheese when you bite in.

• Watch the Sauce: Stick to the measurements for the marinara. If you add too much sauce inside the layers, the biscuit dough can become soggy rather than fluffy.

• Mini is Mighty: Mini pepperonis fit perfectly on top. If you only have full-sized pepperoni, quarter them with a knife so they crisp up evenly without sliding off.

Serving Ideas

These pizza cupcakes are rich, so they pair best with lighter sides. A crisp Caesar salad or a simple arugula salad with lemon vinaigrette cuts through the heaviness of the cheese and dough. For dipping, warm up a bowl of extra marinara sauce or even a garlic ranch dressing. Regarding drinks, a cold cola offers a nice contrast, while a light pilsner or lager is the perfect beer pairing.

Make It Different

• Vegetarian: Swap the pepperoni for diced bell peppers, mushrooms, or black olives. Just be sure to pat the vegetables dry so they don’t release too much water.

• Meat Lover: Add a small amount of cooked, crumbled Italian sausage or bacon bits along with the pepperoni.

• White Pizza: Skip the marinara entirely. Use ricotta cheese mixed with herbs for the filling and top with mozzarella and garlic butter for a white pie version.

• Spicy Kick: Add red pepper flakes to the garlic butter mixture or place a pickled jalapeño slice on top before baking.

Storage and Reheating Tips

If you have leftovers, let them cool completely before storing them in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave as it will make the biscuit dough chewy and soft. Instead, place them in an air fryer at 350°F for 3 to 4 minutes, or back in the oven until heated through. This restores the crispy edges and keeps the center gooey.

Success Tips

For the best flavor, use fresh garlic in your butter mixture rather than powder; the aromatic difference is significant. Also, keep an eye on the oven during the last few minutes. If the cheese on top is browning too quickly before the 15 minutes are up, you can loosely tent the pan with aluminum foil to let the dough finish baking without burning the toppings.

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can assemble the cupcakes in the pan up to the baking step, cover them tightly with plastic wrap, and refrigerate for up to 4 hours. When you are ready, pour the fresh garlic butter over them and bake.

Can I freeze pizza cupcakes?

Absolutely. Bake them fully and let them cool. Freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer bag. Reheat directly from frozen in the oven or air fryer, adding a few extra minutes to the cook time.

What if I don’t have a cupcake pan?

While the cupcake pan helps them hold their shape and creates crispy edges, you can place the stuffed biscuits on a parchment-lined baking sheet. They will spread out more and look like buns, but they will still taste delicious.

Can I use crescent roll dough instead of biscuits?

You can, but the texture will be different. Crescent dough is thinner and flakier, while biscuit dough is puffier and more bread-like. If using crescent dough, be careful not to overfill them, as the dough is more delicate.

Is it possible to make these gluten-free?

Yes, provided you can find a gluten-free refrigerated biscuit dough or pizza dough alternative. The rest of the ingredients (cheese, pepperoni, sauce) are naturally gluten-free, but always check the labels on your marinara sauce.

Recipe Card

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 8 Pizza Cupcakes

Category: Appetizer / Dinner

Difficulty: Easy

Cuisine: American-Italian

Yield: 8 Cupcakes

Equipment

• Cupcake/Muffin Pan

• Knife

• Small microwave-safe bowl

Ingredients

• 1 can (8 count) Home style biscuit dough

• 2 tbsp Butter, melted (for greasing pan)

• 8 tsp Shredded Italian cheese blend

• 1/2 cup Marinara sauce, divided

• 8 Thick cubes/pieces of Mozzarella cheese

• 1/2 cup Shredded Mozzarella cheese (for topping)

• 1/4 cup Mini pepperonis

• 2 tbsp Butter

• 1 tbsp Minced garlic

• 1 tbsp Fresh parsley, chopped

• 2 tbsp Grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).

2. Take the home style biscuit dough pieces and cut each one in half.

3. Generously grease the cupcake pan with butter to prevent sticking.

4. Add 1 teaspoon of shredded Italian cheese to the bottom of each slot in the cupcake pan.

5. Roll or press one of the biscuit dough halves into the bottom of each slot to create a base.

6. Layer the filling: add 1/2 teaspoon of marinara, one thick piece of mozzarella, and then place the second layer of biscuit dough on top to seal it.

7. Top the sealed biscuit with another 1/2 teaspoon of marinara, a pinch of shredded mozzarella cheese, and mini pepperonis.

8. Melt 2 tablespoons of butter in the microwave. Mix in 1 tablespoon of minced garlic and the chopped parsley.

9. Pour the garlic butter mixture evenly over the tops of the unbaked biscuits.

10. Bake at 375°F for 15 minutes, or until the dough is golden brown and the cheese is bubbly.

11. Remove from the oven and immediately top with grated parmesan. Serve warm.

Notes

For extra crispy edges, let the cupcakes rest in the pan for 2-3 minutes after baking before removing them.

Nutrition

Calories: 210kcal | Carbohydrates: 18g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 480mg | Sugar: 3g