Cupcake In A Mug
Our Vanilla Mug Cake is the is the fastest and easiest way to cook a cupcake in a mug in a matter of minutes. Perfect for portion control, this recipe makes a delicious dessert for one or two, depending on how you feel about sharing.
Servings: 1 12-ounce mug
Calories: 656kcal
Ingredients
- 5 tablespoons + 2 teaspoons self-rising flour
- 2 tablespoons granulated sugar
- 4 tablespoons whole milk
- 2 tablespoons salted sweet cream butter melted
- ½ teaspoon vanilla extract
- 2 tablespoons colorful sprinkles divided 1½ tablespoons for the cake and ½ tablespoon for garnish
- ¼ cup premade whipped vanilla frosting
- 2 drops red food color gel optional
Instructions
- Add the flour and granulated sugar to a 12-ounce microwave-safe mug. Whisk to combine.
- Stir in the milk, melted butter, and vanilla. Be sure to scrape the bottom of the mug to combine thoroughly.
- Fold in the sprinkles.
- Microwave for 1 minute 30 seconds (depending on your microwave, you may need to add an extra 5 seconds). Allow the cake to rest for 20-30 seconds.
- Add the premade frosting to a small bowl. Add 1-2 drops of red food coloring gel. Stir well until the color is uniform. Spoon the tinted frosting into either a disposable piping bag or a quart-size ziplock bag with a corner snipped off. Evenly squeeze the frosting over the top center of the cake. Sprinkle the remaining sprinkles over the frosting.
Notes
Storage:
- To Store: This is a 1 serving recipe and is meant to be enjoyed in 1 sitting.
- Using a wider and shorter cup works best and makes it easier to scoop out your cake.
- Keep a close eye on the cake while it’s in the microwave and cook it until the center is just set.
- You can substitute whipped topping for the frosting.
Nutrition
Calories: 656kcal | Carbohydrates: 84g | Protein: 2g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 307mg | Potassium: 119mg | Sugar: 81g | Vitamin A: 797IU | Calcium: 83mg | Iron: 0.1mg