How to Microwave Cupcakes

In search of the perfect single serving cupcake? This microwave cupcake recipe uses 3 ingredients and a tea cup to create a moist cupcake for one. Great after a hard day when baking a dozen cupcakes is just not practical. At 200 calories, it is also diet friendly.

Difficulty: Moderate

Instructions

Things You'll Need:

• 5 Leveled Tablespoons (45 g) Betty Crocker Super Moist Yellow Cake Mix
• 3 Tablespoons (50 ml, 1.5 oz) Sparkling Soda Water
• 1 Leveled Tablespoon (10 ml, .5 oz) Dannon Light and Fit Vanilla Yogurt
• Nonstick Cooking Spray
• Small tea cup (8 oz)
• 5 Tablespoons (15 g) Fat Free Reddi Wip Whipped Topping (optional)
• ¼ teaspoon (1 g, 15 morsels) Nestle Toll House Semi-Sweet Mini Chocolate Morsels (optional)

1. 
   cupcake ingredients

   Gather the ingredients. Use the ingredient list to the right. Sparkling water adds some fluff to the cake. Low calorie yogurt replaces the egg and oil to reduce the fat content. The ready made cake mix makes the recipe quick and easy.

2. 
   mixture

   Combine the ingredients. In a small mixing bowl, combine most of the water, the cake mix, and the yogurt. Mix well with a fork until all lumps are gone and the mixture is smooth. The consistency should be watery like a creamy soup. Once mixed, add the remaining water and mix again.

3. 
   half cup

   Prepare the tea cup. Spray a nonstick cooking spray into the cup. Pour in the batter. The cup should be a little less than half full.

4. 
   microwave

   Microwave the cupcake. Place the cup into the microwave and cook for 1 minute 30 seconds. Microwave ovens vary, so watch the cupcake closely. The top will begin to look like a sponge. The final cupcake should be firm with the edges easily separating from the inside of the cup. A toothpick should come out clean when inserted in the center.

5. 
   topping

   Add optional toppings. Let the cupcake cool for at least 10 minutes. Add your favorite frosting or topping. To keep the cupcake under 200 calories, use a fat free whipped topping and 15 chocolate mini morsels as a topper.

6. 
   ramekin cupcake

   Want an even lower calorie version? This microwave cupcake recipe also makes two ramekin sized cupcakes. Fill each ramekin halfway and cook separately for 1 minute. Eat one and share the other.

Tips & Warnings

• Nutritional information for 1 cupcake: 180 calories, 3.2 g fat (.9 g saturated), 0 mg cholesterol, 2 g protein, 296 mg sodium, 36 g carbohydrate, 0 g fiber, 18 g sugar, 74 mg calcium.
• Nutritional information for 1 cupcake, whipped topping, and chocolate morsels: 200 calories, 3.4 g fat (1.1 g saturated), 0 mg cholesterol, 2 g protein, 296 mg sodium, 40 g carbohydrate, 0 g fiber, 22g sugar, 74 mg calcium.
• Sparkling water is also known as fizzy water, seltzer water, and carbonated water. It can be found in the soda aisle or the adult beverage aisle of most grocery stores. Do not buy club soda because it has a higher sodium content.
• Reserve the remaining cake mix in a sealed container in the pantry and enjoy microwaveable cupcakes as needed.
• If your cupcake begins to overflow in the microwave, press stop, let it deflate, and continue heating in 10 second intervals.
• This recipe is designed for an 8 fluid ounce tea cup. A bigger cup will result in a smaller cake. A smaller cup will result in overflow during heating.
• The cup will be very hot after cooking in the microwave. Be careful handling it and wait for the cupcake to cool before adding the topping.

Resources

• Microwave cookbook

[lauradn20]

on 10/18/2009 thanks great recipe and 5 stars!

[izzytellsall]

on 4/30/2009 How fun! A microwavable cupcake. Sounds like a perfect project to try with grandkids! Thanks for sharing this.

[Missikae]

on 4/30/2009 This is fantastic! I cannot wait to try this. Great pics too.

[sonni57]

on 4/27/2009 I didn't know you could make cupcakes in the microwave thanks for the good info.

[didi8u]

on 4/27/2009 Sounds yummy, thanks for the recipe on how to microwave cupcakes. 5*