Cupcake in a Mug

5 from 19 votes

This single-serving cupcake in a mug dessert is everything you love about cake, but in a fraction of the time; mix, microwave, and presto - dessert is served!

Prep Time2

Cook Time1

Total Time3

Course: Dessert

Cuisine: American

Keyword: Cupcake in a Mug Recipe

Servings:

Calories: 800kcal

Ingredients

5 tablespoons self-rising flour
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 to 30 seconds.
Add the premade frosting to a small bowl. Add 1 to 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

Double the recipe to share this rich cake with a friend. Microwave cakes one at a time if you are making more than one.
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.

Nutrition