5-Minute “Melt-in-Your-Mouth” Cupcake

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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

  1. 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.

  2. Add Wet Ingredients: Pour in the milk, melted butter (or oil), and vanilla extract.

  3. 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.

  4. 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.

  5. 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.

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