Easy Microwave Mug Cakes

August 6, 2013


The microwave replaces the stove to make these cupcakes super quick and delicious. They’re ideal for a dorm room dessert or anytime you don’t want to wait for the 25-minute oven version that heats up the entire kitchen.

These miniature cakes are easy to personalize by adding fruit, jam, chocolate chips, caramels, or a splash of liqueur. Once you make your first batch, you’ll begin to see new flavor possibilities.


  • Medium mixing bowl
  • Large spoon and spatula
  • Measuring cup and spoons
  • Four 8-ounce mugs, microwave-safe


  • 1 egg
  • 3/4 cup half-and-half
  • 3/4 cup grapeseed oil (you can use vegetable oil but it is lower in good fats and higher in saturated fats)
  • 1 cup white whole wheat flour or plain flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder (omit if you want white cake and instead add a tablespoon of vanilla)
  • 1 teaspoon baking powder
  • Your choice of toppings — icing, powdered sugar, whipped cream, fruit, candy kisses, or whatever your heart desires


  1. Beat the egg and add the rest of the wet ingredients
  2. Sift in flour and add the rest of dry ingredients.
  3. Mix until barely combined. Do not beat. Don’t worry if it the mix seems oily.
  4. Divide batter evenly among the four mugs, filling each about two-thirds full.
  5. One at a time, microwave each mug on high for two to two-and-a-half minutes. Don’t panic when you see the cake rising to the rim. It should hover there but not spill over.
  6. Remove the mugs from the microwave, cool a few minutes, add your favorite topping, and eat immediately. These dry out if they sit too long so you have an excuse to gobble them all up.


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