Description
This super easy and quick 5-minute cupcake recipe is perfect when you’re craving a sweet treat but short on time. Made in the microwave, it’s an individual serving of soft, moist cake ready in just minutes!
Ingredients
Scale
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp unsweetened cocoa powder (optional, for chocolate flavor)
- ¼ tsp baking powder
- Pinch of salt
- 3 tbsp milk
- 2 tbsp vegetable oil
- ½ tsp vanilla extract
- 2 tbsp chocolate chips or sprinkles (optional)
Instructions
-
Prepare the Batter:
- In a microwave-safe mug (around 8 oz size), whisk together flour, sugar, cocoa powder (if using), baking powder, and a pinch of salt.
-
Add Wet Ingredients:
- Add milk, vegetable oil, and vanilla extract. Stir until the batter is smooth and well combined. Optionally, mix in chocolate chips or sprinkles.
-
Microwave the Cupcake:
- Microwave the mug on high for 1 minute and 30 seconds. Check for doneness by gently pressing the top of the cake—if it springs back, it’s done. If not, microwave for an additional 15-20 seconds. (Microwave times may vary, so adjust accordingly.)
-
Cool and Serve:
- Let the cupcake cool slightly before enjoying. You can top with whipped cream, frosting, or more sprinkles for extra sweetness!
Notes
- You can customize the flavor by adding a bit of cinnamon, peanut butter, or a tablespoon of Nutella for extra richness.
- For a dairy-free version, substitute the milk with almond milk or coconut milk, and use a non-dairy oil like coconut oil.
- This recipe is for a single-serving cupcake, but you can easily double or triple the recipe for more servings.
- Prep Time: 2 minutes
- Cook Time: 1-2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0g