Instant Pot Strawberry Cupcakes with Vanilla Buttercream

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recipe by Michelle Fagone http://www.cavegirlcuisine.com/recipes/

  • Time icon
    Total Time
    19mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    379

When you don’t want to make an entire batch of cupcakes, the Instant Pot® comes to your rescue with simple ingredients and smaller portions. The fresh strawberries are amazing against the rich vanilla buttercream. If you happen to have a vanilla bean, split open and scrape the pod (approximately 3/4 teaspoon) for a tasty alternative.

Inspired by: https://recipes.instantpot.com/recipe/strawberry-cupcakes-with-vanilla-buttercream/

recipe updated May 19, 2020

Ingredients

  • Gluten-free flour icon
    Gluten-free flour
    1.25 cups (150g)
  • Gluten-free baking powder icon
    Gluten-free baking powder
    2 tsp (10g)
  • Baking soda icon
    Baking soda
    about ½ tsp (2g)
  • Salt icon
    Salt
    about ⅛ tsp (1g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Lime zest icon
    Lime zest
    1 tsp (4g)
  • Unsalted butter icon
    Unsalted butter
    3 tbsp (43g)
  • Egg icon
    Egg
    2 (100g)
  • Granulated sugar icon
    Granulated sugar
    about ¼ cup (51g)
  • Strawberries icon
    Strawberries
    about ¼ cup (59g)
  • Water icon
    Water
    1 cup (240ml)
  • Powdered sugar icon
    Powdered sugar
    1 cup (122g)
  • Unsalted butter icon
    Unsalted butter
    about ¼ cup (76g)
  • Whole milk icon
    Whole milk
    2 tsp (11g)

Tools

  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Rack
  • kCook icon Inner pot
  • kCook icon Silicone mold

Step preview

  1. Mix gluten-free flour, gluten-free baking powder, baking soda and salt into a clean large mixing bowl
  2. Mix vanilla extract, lime zest, unsalted butter, egg and granulated sugar into a clean medium bowl
  3. Pour wet ingredients into dry ingredients
  4. Combine gently
  5. Fold strawberries into the batter
  6. Lighly grease 6 clean silicone molds
  7. Spoon batter into 6 silicone molds
  8. Place a clean rack in the inner pot
  9. Add water to the inner pot
  10. Place cupcakes on rack
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 9 min
  13. Quick release
  14. Remove cupcakes then set aside
  15. Let cool - 20 min
  16. Mix powdered sugar, unsalted butter, whole milk and vanilla extract into a clean medium bowl
  17. Cream until light and fluffy
  18. Spread frosting on cupcakes
  19. Serve
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