Pepperoni Pizza Cupcakes

Prep Time 5 minutes
Total Time 20 minutes
Servings 9 cupcakes

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These Pepperoni Pizza Cupcakes are made up of pepperoni, cheese, and pizza sauce baked inside of crisp wonton wrappers — Only 4 main ingredients and 20 minutes! Perfect as an appetizer or a quick lunch.


pepperoni pizza cupcakes in non stick muffin pan on white background

You guys, I am just not at a point in my life where I have the time or energy to cook a meal that involves 17 ingredients and 3 different pots. (Please pass me all the one pot meals and slow cooker recipes)

And besides, sometimes simple is insanely delicious.

These Pepperoni Pizza Cupcakes are so good. And if you want to make them good for you, you can always increase the veggie content. Mushrooms, chopped spinach or kale, grated carrot, grated zucchini — whatever you want to hide under all of that spicy pepperoni and oozing sauce and cheese. You could even go all out and use turkey pepperoni and low fat cheese, if you really wanted.

close up of pepperoni pizza cupcake sitting on the edge of muffin pan

I might even like these more than pizza itself.

Both are good in their own ways, but with these there’s no yeast dough to deal with. You also get a soft, noodle like texture from the wonton that inside the muffin pan, and then those crispy, crunchy edges that get all golden on top. It’s win-win.

One of the only reasons pizza is still way up there is because real pizza is great for making ahead, freezing, or packing in lunches and reheating quickly in the microwave. I try not to make too many leftovers of these wonton cupcakes because, though they are still just as flavorful, those beautiful golden edges just don’t have the same crunch after sitting in the fridge (though if you want to make them ahead, be sure to reheat them in the oven so they crisp up and don’t get soggy!)

overhead image of pepperoni pizza cupcakes in muffin pan

So grab all five — yes, FIVE — ingredients and give these a try. You’ll be on your way to oozy cheesy crunchy bliss in no time.

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Pepperoni Pizza Cupcakes

4.64 from 11 votes
You’re only 5 simple ingredients away from these delicious and hearty pepperoni pizza cupcakes — the perfect snack, lunch or quick weeknight dinner!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Appetizer
Servings 9 cupcakes
Calories 92cal


  • 18 small wonton wrappers about 3-4″ in width
  • 1 1/2 cups finely diced pepperoni
  • 1 cup finely diced red pepper
  • 3/4 cup pizza sauce
  • 1 cup shredded mozzarella cheese


  • Spray a muffin pan with non-stick spray and preheat the oven to 350 degrees F.
  • Combine pepperoni, pepper and pizza sauce in a bowl.
  • Lay one wonton wrapper in the bottom of 9 muffin cups. Press the wrapper in right to the edges so that it sticks to the non-stick spray. Lay another over top, and press down.
  • Fill each wonton cup with filling, spreading evenly.
  • Top with cheese and bake about 15 minutes until edges are golden and cheese is bubbly. Let cool slightly before eating.


*Note: I made a small batch, just enough for my family of 3. The ingredients are easily reduced or increased to make more to suit your own needs. If you are going to add more veggies, just reduce the amount of pepperoni and red pepper.
**As shown in the video, I have tried placing both wrappers right in the bottom and then filling. It cuts out an extra step and works just as well! You do what you prefer.

Nutrition Information

Calories: 92cal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 277mg | Potassium: 124mg | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 22.6mg | Calcium: 74mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Alice says

    The video shows the won ton wrappers being put in together and then filled which conflicts with the written instructions. Does it make a Difference? Also, the video shows considerably less than a full cup of cheese. Do you recommend reducing the Amount?

    • Ashley Fehr says

      Sorry! I’ve added a note to explain. I’ve done both ways, and both work well. The video does not show the full amount, which is why it looks like there is less cheese.

  2. cherrie says

    Make a bunch today and I added diced sausage to it. (already cooked) mmm mmmm good it was a big hit/ thank you for sharing this.

    • Ashley Fehr says

      Did you check in the refrigerated section by the produce? That’s where I usually find the wonton wrappers. I would think egg roll wrappers would be similar though, but some are quite large. You want the small ones!

  3. Krow says

    Mine are in the oven right now! I ended up a little light on the red pepper(only bought one and ended up with about 3/4 a cup) but it looks like it’ll work out perfect. I’m pairing it with a salad for my boyfriend and I. Thank you for the new food idea!

  4. Alisa says

    This is really nice blog, I used to visit once a week, There is always something new to learn.

    Thank You 🙂

  5. Lani says

    These are absolutely adorable and perfect for a party I’m attending in a couple of weeks. However, our destination is about an hour and a half away from our home. Would these survive reheating after being cooled? I’m sure my friends wouldn’t mind eating cold pizza bites, but just in case. Thanks!

    • Ashley Fehr says

      Hi Lani! I don’t know if they would reheat well. If you wanted to try reheating them I would put them back in the pan and reheat them in the oven at 400 degrees F for 5-10 minutes

  6. Lauren says

    Can you make these using only a single layer of wonton? Will the bottom of the wrapper hold up ok as a single layer? I’m making these for an appetizer for a large party.

    • Ashley Fehr says

      I’ve made some varieties with a single layer and they’re fine! You’ll just have to watch how full you fill them — I wouldn’t go over the edge of the wonton 🙂

  7. yami says

    do you think these could be made substituting rice paper for the wonton wrappers? i can’t have gluten and these seem like a really great idea for quick pizza dish. is there any way of knowing if rice paper like you’d use for spring rolls could be used as a substitute and still hold up the toppings? sorry if this is a weird question.
    thanks for any answers.

    • Ashley Fehr says

      Hi Yami! I wish I could help you. I have never used rice paper for any recipe so I really can’t say. If you do try it I’d love to hear back about how it went!

  8. Terry says

    I would make either cookies, cake or pizza dough, since my hubby loves pizza and has been asking me to make a pizza.

  9. BriAnna says

    Ahh these would be perfect for my halliween movie night! And if I won the kitchen aid, I would first make a big chiffon cake…or cupcakes. I would pretty much use it everyday haha 🙂

  10. Jeffrey says

    I’d make a chocolate stout cake that has been on my radar for quite some time. I really don’t like drinking beer but love the taste it adds to baked goods.

  11. Tash says

    I love the concept of these! Maybe with these, I can finally trick my little brother into actually eating something that I ‘bake’! (He’s always paranoid that there are hidden veggies or nuts, which he hates and so steers well clear of everything I make!)

4.64 from 11 votes (11 ratings without comment)

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