Recipe Detail

Microwave Cupcake

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  • Brief Description

    Individual cupcake baked in the microwave

  • Main Ingredient


  • Category:  Cakes

  • Cuisine:  American

  • Prep Time:  0 min(s)

  • Cook Time:  1.5 min(s)

  • Recipe Type:  Public

  • Source:


  • Tags:

    Quick & Easy Microwave

  • Notes:

    • Instead of using eggs and oil, the yogurt is replaced as the dairy ingredient & adds low-calorie to the dessert. • Adding the sparkling water creates 'fluff' and bounce to the cupcake

  • Posted By:  cookingincollege

  • Posted On:  Oct 10, 2016

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Number of Servings:


  1. 5 tablespoons - leveled (45 g) Betty Crocker Super Moist yellow cake mix, or similar yellow (vanilla) cake mix
  2. 3 tablespoons - (50 ml) sparkling soda water
  3. 1 tablespoons - leveled (10 ml) a light vanilla flavored yogurt
  4. 5 tablespoons - (15 g) whipped cream, optional
  5. 1/4 teaspoons - (1 g) chocolate chips, optional


1. Mix together the cake mix, yogurt, and most of the soda water in a mixing bowl. Create a smooth consistency – there shouldn't be any lumps. Add the rest of the water and mix in thoroughly

2. Lightly spray the microwave-safe cup with non-stick cooking spray or line with baking paper suitable for a microwave. Carefully pour the batter into the cup.

3. Microwave for about 1 1/2 minutes. Monitor it closely, as microwaves vary in watts and temperatures.

○ The cupcake will be ready when it starts to move away from the sides of the cup and changes from a liquid to forming a firm-looking, sponge-like top. Perform the toothpick test to see if it's done.

4. Allow the cupcake in a cup to cool for 10 minutes. Dress it up with whipped cream and sprinkle a few chocolate chips on top.


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