Hot Buttered Rum Mug Cakes

Hot buttered rum mug cakes are the answer when you want a cozy festive dessert but have no time to bake a full batch. This easy single-serve cake brings together warm spices and a buttered rum twist right in your favorite mug ready in minutes and perfect for curling up with on a chilly night.

When I first whipped this up last December it quickly became my go-to treat for cold evenings since it feels indulgent but comes together faster than making tea

Ingredients

• All-purpose flour: The backbone of the mug cake choose freshly milled or unbleached for best texture
• Sugar: Gives just the right sweetness Use superfine for even mixing
• Salt: A small pinch balances flavors and sharpens the spices
• Cinnamon and nutmeg: Warm holiday spices choose true cinnamon and whole nutmeg to grate if possible for extra fragrance
• Unsalted butter: Adds rich flavor and makes the cake moist use good quality butter for the best taste
• Milk: Helps everything blend together Whole milk makes it extra tender but any variety works
• Dark rum: For depth and a grownup twist choose your favorite brand or omit for an alcohol free option

Step-by-Step Instructions

Mix Dry Ingredients:

Add flour sugar salt cinnamon and nutmeg straight into your mug Stir thoroughly to combine and break up any lumps This forms the base of your cake and helps the batter cook evenly

Stir in Wet Ingredients:

Pour in the melted butter followed by milk and dark rum if using Mix very well with a fork or small whisk until everything is completely smooth There should be no streaks of dry flour at all

Microwave:

Place the mug on the edge of your microwave turntable for the most even heat Microwave on high for about ninety seconds The cake should rise and look set on top If it still looks wet microwave again in fifteen second bursts until just cooked through

Finish and Serve:

Dust the top with extra cinnamon while hot Serve right away If you want even more indulgence add a dollop of whipped cream or vanilla ice cream on top

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There is something magical about the way nutmeg and rum come together in this mug cake It always brings back memories of my mom’s holiday baking and makes any night feel like a special occasion even if I am treating myself solo

Storage tips

This mug cake is meant to be enjoyed right away while it is warm and soft If you do have leftovers cover the mug with a small plate and keep in the fridge up to one day To reheat microwave for about fifteen to twenty seconds

Ingredient substitutions

If you are out of nutmeg double the cinnamon or try a touch of ground ginger Almond or oat milk can swap for regular milk And vanilla extract is a great alternative if you want the flavor without rum

Serving suggestions

This cake really shines with a dollop of whipped cream or even a scoop of ice cream A sprinkle of toasted nuts or a drizzle of caramel sauce makes for a decadent treat Pair with a cup of hot chai or coffee for a complete evening ritual

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Cultural-historical context

Hot buttered rum is a classic American winter drink dating back to colonial times This mug cake borrows those flavors turning them into an easy dessert that bridges nostalgia with quick modern cooking

Common Questions

→ Can I omit the rum for a non-alcoholic dessert?

Yes, you can simply skip the rum or replace it with vanilla extract for a family-friendly treat.

→ Which spices work best with this mug cake?

Cinnamon and nutmeg create a warm, festive flavor, but feel free to add ginger or allspice if desired.

→ How do I know when the mug cake is done?

The cake should look set and spring back lightly when touched. Avoid overcooking for best texture.

→ Can I use alternative flours?

Yes, you can try oat or gluten-free flour blends. Texture may vary slightly, so adjust time if needed.

→ What's the best way to serve this dessert?

Enjoy straight from the mug, optionally sprinkled with extra cinnamon or a dollop of whipped cream.