Mug Cake Recipes

I'm going to post my favorite Mug cake recipes today.

CINNAMON ROLL MUG CAKE

INGREDIENTS:

Cake:

• 4 tbsp all purpose flour

• 3 tsp granulated white sugar

• 1/4 tsp baking powder

• 1/8 tsp cinnamon

• 1/16 tsp nutmeg

• 3 tbsp fat free milk

• 1/2 tbsp vegetable oil

Cinnamon swirl

• 1 1/2 tbsp brown sugar

• 1/8 tsp cinnamon

• 1/2 tbsp butter

Frosting (makes enough for 2)

• 1/2 tbsp butter

• 1 tbsp cream cheese

• 2 - 2 1/2 tbsp powdered sugar

Note: For this recipe, I deliberately kept it small since there's so much sugar and calories in the cinnamon swirl and frosting. But if you wanted to, you could make a giant one by doing 1 1/2 times the recipe and cook it in a really wide mug or ramekin (that holds at least 12 oz), which will make it come out looking like a giant cinnamon roll (like the one in the close-up photos and background).

DIRECTIONS:

1. Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.

2. In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small liquid container that has a narrow pouring spout.

3. Working quickly (you don't want the butter to cool as your swirl will become hard to pour), scoop out 3 tbsp of cake batter and set aside. Pour a swirl into the remaining batter in the mug, starting from the middle and working to the edge (like in the photos above). Pour the rest of the batter back in, making sure to cover the cinnamon swirl completely. Pour another cinnamon swirl on top. It's okay if you still have a little leftover of the cinnamon mix.

4. Cook cake in microwave for about 1 minute until cake parts are completely cooked. The butter from the cinnamon swirl might separate slightly during cooking which will cause the cinnamon swirl to be a little gooey and wet but it'll solidify and sink in as the cake cools.

5. While cake is cooking, make the frosting. In a medium bowl, add ingredients. Warm in microwave slightly, about 10 seconds. Make sure to cover bowl with paper towel before heating. Using a really good whisk, whisk until uniform and frosting thickens. Scoop frosting into a piping bag and pipe frosting onto cake. You should have enough to frost two cakes. You can save the remaining for another time.

CHOCOLATE PEANUT BUTTER CUP MUG CAKE

A single serving chocolate peanut butter cake mixed with chocolate peanut butter cups. This creamy mug cake cooks in the microwave in one minute.

PRINT RECIPE

INGREDIENTS:

• 3 tbsp all-purpose flour

• 1 tbsp unsweetened cocoa powder

• 1/4 tsp baking powder

• 1 tbsp granulated sugar

• 1/4 cup fat-free milk

• 3 tbsp creamy peanut butter

• 3 tbsp mini peanut butter cups, chopped into quarters

DIRECTIONS:

1. In a large microwave safe mug, add all ingredients except peanut butter cups. Using a small whisk, mix vigorously until batter is smooth and no flour chunks remain. The batter will be quite thick.

2. Gently stir in 2 tbsp of chopped peanut butter cups into the cake batter. Sprinkle remaining 1 tbsp on top.

3. Cook in the microwave at full power for about 1 minute. If cake batter is still gooey, cook for an additional 15 seconds. Allow cake to cool a few minutes before eating. Cake is best eaten warm.

-Raven