Toaster Oven Recipes: It’s Cupcake Time!

Who doesn’t like cupcakes? These yummy little treats can be prepared in so many different flavors and with various delicious frostings. You can also add fruits, jellies, pudding, or other delicious treats to the batter or as a little surprise in the center of each! But making a big batch of cupcakes can be time-consuming and if you need a couple or just a few, you need to think about what to do with the rest.

Certainly not a good idea to tempt yourself if you are watching what you eat. Enter the toaster oven, in which you can quickly bake 2-4 cupcakes! Read on to get an easy toaster oven cupcake recipe. This recipe makes two cupcakes- perfect as an after-dinner treat.


For the cupcakes:

3 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 1/2 tablespoon natural cocoa powder, unsweetened
3 tablespoons milk or water
1 1/2 tablespoon vegetable oil
1/8 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 teaspoon white vinegar
A pinch of salt

For the frosting:

2 tablespoons unsalted butter, softened
1/8 teaspoon vanilla extract (or any other flavoring extract you like)
1 tablespoon unsweetened cocoa powder, optional
1/2 cup powdered sugar (confectioners’ sugar)
1 1/2 tablespoons milk, water, or flavored liqueur
A pinch of salt


  1. Preheat the toaster oven to 350 degrees Fahrenheit.
  2. In a small bowl, stir together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Now mix in the rest of the ingredients- milk, vegetable oil, vanilla extract, and white vinegar. Stir gently until you have a smooth batter.
  4. Pour the batter in two cupcake liners, and bake for about 16-20 minutes. Insert a toothpick in the middle of the cupcakes to check if they are completely cooked. The toothpick should come out clean when the cupcakes are done.
  5. Cool on a wire rack before frosting.
  6. To prepare the frosting, beat the butter with a fork until creamy. Add the vanilla extract and salt. Mix in the sugar, cocoa powder, and milk. When everything is well-combined and the frosting is smooth, spread onto the cooled cupcakes with a spatula. You can also pipe the frosting on if you like. Decorate with sprinkles or anything else of your choice. Enjoy!

As you can see, not only is this cupcake recipe very simple, it contains no eggs. The butter and dairy can be optional too. Just use water in place of milk for a vegan version. In case you were wondering, even though using white vinegar is unusual, it is necessary since there are no eggs used in this recipe.

The vinegar gives them a nice, fluffy texture that we love and enjoy. But you will not taste the vinegar in the cupcakes at all. Since you use just two small bowls to make these, cleanup is a breeze too. And believe me, they turn out absolutely moist and fudgy- yummmm! These cupcakes would be perfect for Valentine’s Day to share with the one you love!

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