why make this recipe

Garlic Butter Pizza Cupcakes are a delicious and fun twist on traditional pizza. They are easy to make and perfect for parties, a quick snack, or a family dinner. With gooey mozzarella cheese, tasty mini pepperoni, and a flavorful garlic butter topping, these little cupcakes are sure to please everyone. Plus, they are customizable, so you can add your favorite toppings for a personal touch!

how to make Garlic Butter Pizza Cupcakes

Ingredients:

1 can (16.3 oz) homestyle refrigerated biscuit dough, each biscuit cut in half
1 tbsp butter, softened, for greasing pan
8 tsp shredded Italian cheese blend
4 tsp marinara sauce
8 oz mozzarella cheese, cut into 8 thick cubes
4 tsp additional marinara sauce
1 cup shredded mozzarella cheese
½ cup mini pepperoni
2 tbsp butter
1 tbsp fresh parsley, finely chopped
2 cloves garlic, minced
2 tbsp Parmesan cheese, grated

Directions:

Preheat the oven to 190°C / 375°F. Grease a standard 12-cup muffin pan generously with softened butter.
Sprinkle 1 tsp shredded Italian cheese into the bottom of each of the 8 muffin wells.
Press one biscuit half into each well, pressing it up the sides to form a cup shape.
Add ½ tsp marinara sauce into each cup. Place one thick cube of mozzarella in the center.
Cover with another piece of biscuit dough, gently pressing to seal. Add another ½ tsp marinara, a sprinkle of shredded mozzarella, and a few mini pepperoni on top.
In a small microwave-safe bowl, melt 2 tbsp butter. Stir in minced garlic and parsley.
Spoon the garlic butter mixture evenly over the tops of the biscuit cups.
Bake at 190°C / 375°F for 15 minutes, or until golden brown and cooked through.
Remove from the oven and immediately sprinkle with grated Parmesan. Let cool for 5 minutes before removing from the pan.

how to serve Garlic Butter Pizza Cupcakes

These pizza cupcakes are best served warm. You can serve them as appetizers, snacks, or even a meal. Pair them with extra marinara sauce for dipping, or serve alongside a fresh salad for a complete dish. They are perfect for game day or movie nights!

how to store Garlic Butter Pizza Cupcakes

To store any leftovers, place the cupcakes in an airtight container in the refrigerator. They will stay fresh for about 2 to 3 days. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven until heated through.

tips to make Garlic Butter Pizza Cupcakes

Make sure not to overfill the cups with sauce or toppings to avoid spills during baking.
Feel free to experiment with toppings such as olives, bell peppers, or even cooked sausage to suit your taste.
For a spicier version, add some crushed red pepper flakes into the garlic butter mixture.

variation

You can make these cupcakes vegetarian by omitting the mini pepperoni. You could also swap out the mozzarella for a dairy-free cheese if you want a dairy-free version.

FAQs

1. Can I use a different type of dough?
Yes, you can use crescent roll dough or even homemade pizza dough if you prefer.

2. How can I make these pizza cupcakes ahead of time?
You can prepare the cupcakes up to the point of baking, cover them, and store them in the fridge for up to 24 hours. Just bake them when you’re ready to enjoy!

3. What if I don’t have mini pepperoni?
You can use regular pepperoni slices cut into smaller pieces, or any other favorite toppings you like, such as vegetables or cooked chicken.

Garlic Butter Pizza Cupcakes

These Garlic Butter Pizza Cupcakes are a delicious and fun twist on traditional pizza, featuring gooey mozzarella, mini pepperoni, and a flavorful garlic butter topping. Perfect for parties, quick snacks, or family dinners.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 8 cupcakes

Course: Appetizer, Snack

Cuisine: Italian

Calories: 210

Ingredients Method Notes

Ingredients

For the cupcake base

1 can 16.3 oz homestyle refrigerated biscuit dough, each biscuit cut in half
1 tbsp butter, softened, for greasing pan

For the filling

8 tsp shredded Italian cheese blend
4 tsp marinara sauce
8 oz mozzarella cheese, cut into 8 thick cubes
4 tsp additional marinara sauce
1 cup shredded mozzarella cheese
½ cup mini pepperoni

For the garlic butter topping

2 tbsp butter
1 tbsp fresh parsley, finely chopped
2 cloves garlic, minced
2 tbsp Parmesan cheese, grated

Method

Preparation

Preheat the oven to 190°C / 375°F. Grease a standard 12-cup muffin pan generously with softened butter.
Sprinkle 1 tsp of shredded Italian cheese into the bottom of each of the 8 muffin wells.
Press one biscuit half into each well, pressing it up the sides to form a cup shape.
Add ½ tsp marinara sauce into each cup. Place one thick cube of mozzarella in the center.
Cover with another piece of biscuit dough, gently pressing to seal. Add another ½ tsp marinara, a sprinkle of shredded mozzarella, and a few mini pepperoni on top.

Cooking

In a small microwave-safe bowl, melt 2 tbsp butter. Stir in minced garlic and parsley.
Spoon the garlic butter mixture evenly over the tops of the biscuit cups.
Bake at 190°C / 375°F for 15 minutes, or until golden brown and cooked through.
Remove from the oven and immediately sprinkle with grated Parmesan. Let cool for 5 minutes before removing from the pan.

Notes

These pizza cupcakes are best served warm. Serve with extra marinara sauce for dipping, or alongside a fresh salad. Store leftovers in an airtight container in the refrigerator for 2 to 3 days.