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Snickerdoodle Mug Cake

A quick and easy microwave dessert that combines the flavors of snickerdoodle cookies in a warm, tender mug cake, topped with cinnamon-sugar.
Print Recipe
Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings: 1 serving
Course: Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
Wet Ingredients
  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons milk
  • 1/4 teaspoon vanilla extract
Cinnamon-Sugar Topping
  • 1/2 teaspoon cinnamon for topping
  • 1 teaspoon granulated sugar for topping

Method
 

Preparation
  1. Mix the dry ingredients in your mug. Add the flour, granulated sugar, baking powder, and salt. Stir well with a fork until the mixture looks evenly blended.
  2. Stir in the wet ingredients until smooth. Pour in the melted butter, milk, and vanilla extract. Mix until you have a smooth batter with no dry pockets.
  3. In a small bowl, stir together the cinnamon and 1 teaspoon sugar until uniform.
  4. Sprinkle the cinnamon-sugar topping evenly over the batter.
Cooking
  1. Microwave on high for about 1 minute and 30 seconds, until the cake has risen and the top looks mostly set.
  2. Let it stand for about 1 minute before eating.

Notes

Use a standard mug to prevent overflow. Stir thoroughly before microwaving to avoid bitter pockets. Stop cooking when set, not dry. Letting it rest improves the texture.