How to Microwave Cupcakes

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

Things You'll Need

  • 5 tbsp. white or yellow cake mix
  • 3 tbsp. sparkling soda water
  • 1 tbsp. plain low-fat yogurt
  • Nonstick cooking spray
  • Small tea cup (8 oz.)
  • 5 tbsp. whipped topping or icing (optional)
  • 1/4 tsp. (1 g, 15 morsels) chocolate chips (optional)

Instructions

  1. 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.

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

  3. Microwave the cupcake 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.

  4. 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.

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