Strawberry Cupcakes with Vanilla Buttercream
By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone
Print Recipe
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.
Votes: 12
Rating: 4.25
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 9 minutes
Servings
6 serving
Ingredients
Strawberry Cupcakes
  • 1 1/4 cup gluten-free all-purpose baking flour
  • 2 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tsp lime zest
  • 3 tbsp unsalted butter melted
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/3 cup finely diced fresh strawberries hulled
Vanilla Buttercream
  • 1 cup powdered sugar
  • 1/3 cup unsalted butter softened
  • 1/2 tsp vanilla extract
  • 2 tsp whole milk
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 9 minutes
Servings
6 serving
Ingredients
Strawberry Cupcakes
  • 1 1/4 cup gluten-free all-purpose baking flour
  • 2 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tsp lime zest
  • 3 tbsp unsalted butter melted
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/3 cup finely diced fresh strawberries hulled
Vanilla Buttercream
  • 1 cup powdered sugar
  • 1/3 cup unsalted butter softened
  • 1/2 tsp vanilla extract
  • 2 tsp whole milk
Votes: 12
Rating: 4.25
Rate this recipe!
Instructions
  1. In a large bowl, combine flour, baking powder, baking soda, and salt.
  2. In a medium bowl, combine vanilla, lime zest, butter, eggs, and sugar.
  3. Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Fold in strawberries, then spoon mixture into six silicone cupcake liners lightly greased with either oil or cooking spray.
  4. Add 1 cup of water to the Instant Pot® and insert steam rack. Place cupcake liners on top. Lock lid.
  5. Press the Manual or Pressure Cook button and adjust cook time to 9 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
  6. Remove cupcakes from pot and set aside to cool 20 minutes.
  7. Once cupcakes have cooled, cream together powdered sugar, softened butter, vanilla extract, and milk. Spread topping on cooled cupcakes and serve.
10 replies
  1. Instant Pot
    Instant Pot says:

    Hi Spaghettio,

    This recipe doesn’t need a cake feature to work. It calls for the Manual/ Pressure Cook function.

  2. Instant Pot
    Instant Pot says:

    Hi Disneykid1,

    I am sorry to hear that this recipe didn’t work out for you.

    What exactly was wrong and how did not turn out well?

    We appreciate the feedback.

  3. Instant Pot
    Instant Pot says:

    Hi SmackMyZebra,

    If a recipe doesn’t mention the pressure level cook on high pressure as this is the most used pressure level.

  4. Smblasen
    Smblasen says:

    First time I made these I thought I did something wrong because they were a tough, thick oatmeal like muffins with mushy strawberry chunks. Second time I only used 1 C flour and added a few splashes of milk to get a batter consistancy. Used cake function on IP and they still turned out weird. This batch was at least edible with the frosting. Wont be making again.

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