Microwave Cupcakes: About What You Would Expect

Serving 12 people

45 min


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

  1. Line a silicone cupcake tray with paper liners. Obviously, you can't use your regular metal cupcake tins in the microwave.
  2. Combine sugar and cinnamon in a bowl.
  3. 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.