5-Minute “Melt-in-Your-Mouth” Cupcake
Quick, Simple, and Perfectly Portioned
Ingredients
4 tbsp All-Purpose Flour: (Or almond flour for a lower-carb version).
2 tbsp Sugar-Free Sweetener: (Like Monk Fruit or Erythritol).
1 tbsp Unsweetened Cocoa Powder: For a chocolate version (or omit for vanilla).
1/4 tsp Baking Powder: For that essential lift.
3 tbsp Milk: (Dairy or almond milk both work great).
1 tbsp Melted Butter or Coconut Oil: Adds the “melt-in-your-mouth” richness.
1/4 tsp Vanilla Extract: To enhance the sweetness.
Instructions
Mix Dry Ingredients: In a standard microwave-safe mug, whisk together the flour, sweetener, cocoa powder, and baking powder using a small fork. Ensure there are no lumps.
Add Wet Ingredients: Pour in the milk, melted butter (or oil), and vanilla extract.
Stir until Smooth: Mix everything together until the batter is smooth and glossy. Be sure to scrape the bottom of the mug to incorporate all the flour.
Microwave: Place the mug in the center of the microwave. Cook on high for 90 seconds to 2 minutes.
Note: Every microwave is different. Start with 90 seconds; if the top still looks “wet,” add 15-second increments until it is firm.
Rest and Enjoy: Let the cupcake sit for 2 minutes before eating. This is the “magic” step where the steam finishes cooking the center and the texture becomes soft and fluffy.
Why this works for your “No-Sweet” streak:
Portion Control: Since it only makes one, you don’t have to worry about a whole tray of leftovers calling your name.
Customizable: You can drop a few of your fresh raspberries (from your cheesecake fluff) into the center before microwaving for a fruity surprise.
Speed: It satisfies the “need something now” feeling in under 5 minutes, preventing you from reaching for processed snacks.
