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4.25 from 4 votes

Microwave Cupcakes

I've made crockpot and steamed cupcakes, so guess I better try the microwave!
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Dessert
Cuisine: American
Keyword: banana cupcakes, microwave cupcakes, mug cake
Servings: 12 cupcakes
Calories: 126kcal
Author: Stef

Ingredients

  • 1/2 C sugar
  • 1 t ground cinnamon
  • 1 C whole wheat flour I used graham flour
  • 3/4 C all-purpose flour
  • 1 t baking soda
  • 1/2 t salt
  • 2 eggs
  • 1 t vanilla extract I used vanilla bean paste
  • 1 C ripe mashed banana
  • 1/4 C milk

Instructions

  • Line a silicone cupcake tray with paper liners. Obviously, you can't use your regular metal cupcake tins in the microwave.
  • Combine sugar and cinnamon in a bowl. Mix well and set aside.
  • Stir whole wheat flour, all-purpose flour, baking soda and salt and set this aside as well.
  • Beat eggs, vanilla and banana.
  • Gradually add the flour mixture alternately with milk, beating lightly.
  • Fill cupcake liners 3/4 full.
  • The amount you need to microwave will depend on the strength of your microwave. After my burnt tester (shown above), I was overly cautious. I microwaved at 1 minute intervals and rotated after each minute. It took a total of 7 minutes to cook completely.

Notes

Top these cupcakes with my honey meringue frosting, add a banana slice and torch both the frosting and banana. (See disclaimers and frosting pictures and recipe link in this post)

Nutrition

Calories: 126kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 128mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 1.7mg | Calcium: 18mg | Iron: 0.9mg