Microwave Cupcake Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Individual cupcake baked in the microwave

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time:
    Cook Time: 1.5 min


    • 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:


    Posted On:

    April 7, 2012

    Print Recipe

    Speak Your Mind