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Home » Recipes » Instant Pot

Instant Pot Cupcakes

Published: Mar 29, 2019 | Updated: Oct 14, 2024 | Author: Neena Panicker

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Instant Pot Cardamom Cupcakes Pinterest pin - Instant Pot Cupcakes stacked on a black background and dusted with confectioners sugar - Paint the Kitchen Red

These Instant Pot Cupcakes are made in the style of a pound cake and they are going to have you swooning as you take each bite! Moist and buttery, these made-from-scratch cupcakes are reminiscent of homemade old-fashioned cakes your grandmother would have made, with simple ingredients. Add vanilla, lemon or cardamom to give them extra flavor.

Instant Pot Cupcakes Cardamom Pound Cakes stacked on a black background and dusted with confectioners sugar - Paint the Kitchen Red

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents


  1. Introduction
  2. Tips
  3. Ingredients
  4. Step by Step Instructions
  5. Recipe Card – Printable
  6. Related Recipes and Guides

Introduction

It’s been almost a year and a half since I posted an Instant Pot dessert recipe. That’s not for lack of trying. I’ve made, at the very least, a DOZEN different desserts in the Instant Pot but nothing met my standards.  It killed me to waste that time and money but I was on a mission!

Cheesecakes, lava cakes, and puddings including flan and creme brulee are exceptional in the Instant Pot. Cakes, not so much. They tend to be dense and gummy.  Cakes from boxed mixes fare better, but I like to make cakes from scratch.

This pressure cooker cupcake recipe was a completely accidental discovery! I made so many different Instant Pot cakes over the past year and was so disappointed in the results that I was just about ready to give up!

Recently, when I was getting ready to bake one of my husband’s favorite cakes for his birthday, I decided to take out enough batter to pressure cook just one cupcake. Just to give it a try. And guess what? It was really really good!!

So began my quest to shrink my pound cake recipe for the Instant Pot. In the process, I may have gained 10 pounds! But it was worth it – you’ll see why if you try this recipe.

So why would you make dessert in the Instant Pot when you can just bake it? Pressure cooker desserts are convenient if you don’t have access to an oven, if you’re craving dessert in the summer and you don’t want to turn on the oven, or if you want to make enough for just one or two people.

➡ Try my other desserts, like Instant Pot Oreo cheesecake, apple crisp, Instant Pot lava cakes, Instant Pot apple crisp, or peach crisp!

Tips and Substitutions


Custard Cups

This recipe calls for dividing the batter between four custard cups.  I’ve also tried it with five or six custard cups. The more bowls I used, the smaller the cupcakes (and fewer calories!)  But I also found that the cupcakes were slightly fluffier and airier.

I like to use cupcake liners inside the custard cups for easy cleanup.  You don’t need to use the liners; just grease and flour the bowls really well and pour the batter directly into the bowls.

I use oven-proof custard cups because of their angled shape that easily accommodates the cupcake liner.  You can use other types of bowls like ramekins, silicone egg molds, or silicone muffin cups.  I have not tried using these containers for this recipe, so you might need to experiment with the cooking time.


Eggs

Two tablespoons of egg sounds a bit odd but that’s about half an egg which is optimum for this quantity of cupcakes.  If you add a whole egg, you’ll get a slightly eggy flavor. Obviously, you could double the recipe and use a whole egg.


Flavorings

I frequently make this recipe with cardamom. If you’ve never tried cardamom, you are missing out on one of my favorite flavors in the world! I like to buy whole cardamom pods and powder the cardamom as needed. But you can also buy cardamom powder.

If you’re using whole cardamom pods, use the back of a spoon to smash the pod and open it. Take out the seeds and use a coffee grinder or mortar and pestle to grind the seeds into a fine powder.

Another option is to add lemon zest to the batter to make lemon cupcakes. When making the glaze, use lemon juice instead of milk.


Sour Cream

Feel free to use whole milk sour cream or whole milk yogurt. I like to use yogurt in many recipes that call for sour cream. Both work well in this cupcake recipe.


Stirring

I use my handheld mixer in this recipe but if you have a stand mixer, feel free to use it with the paddle attachment – your arms will be less tired!


Glazing

If you don’t wish to glaze the Instant Pot cupcakes, you can dust them with confectioners sugar or just omit the topping.


Pro Tips

Here are some secrets to the success of these Instant Pot cupcakes:

  • Use room temperature ingredients
  • Beat the butter and sugar till light and airy (about 3 minutes) on medium speed, not high speed.
  • Spoon the flour into the measuring cup and level off with a straight edge spatula or butter knife. Don’t scoop the flour directly from the container.
  • Sift the flour into the butter mixture using a flour sifter or fine mesh sieve.
  • Scrape down the sides of the bowl periodically using a silicone spatula.
  • Incorporate the flour mixture in two or more batches, beating on low speed until combined. Don’t overmix.

If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

  • General Instant Pot Instructions for Beginners
  • Instant Pot ULTRA Beginner’s Manual
  • Instant Pot DUO EVO PLUS Beginner’s Manual
  • Instant Pot DUO NOVA Beginner’s Manual
  • Instant Pot DUO GOURMET Beginner’s Manual
  • Instant Pot DUO CRISP Beginner’s Manual
  • Instant Pot PRO Beginner’s Manual
  • Instant Pot PRO CRISP Beginner’s Manual

Instant Pot Cupcakes – Ingredients

Instant Pot Cupcakes Cardamom Pound Cake Ingredients 1 - butter, sugar, flour, egg, salt, baking powder, vanilla cardamom, baking soda, yogurt - Paint the Kitchen Red
  • Butter
  • Sugar
  • Flour
  • Egg
  • Salt
  • Baking powder
  • Sour cream or yogurt
  • Vanilla
  • Cardamom (optional)
  • Baking soda
Instant Pot Cupcakes Cardamom Pound Cake Ingredients 2 - confectioners sugar, milk, cardamom - Paint the Kitchen Red
  • Confectioners sugar
  • Milk
  • Cardamom (optional)

More details in the recipe card at the bottom of this post

How to Make Cupcakes in the Instant Pot (Step by Step Instructions)

  1. Prepare flour mixture
  2. Cream butter and sugar
  3. Beat in egg
  4. Add sour cream
  5. Sift in flour
  6. Fill cupcakes
  7. Place cupcakes on trivet
  8. Pressure cook
  9. Release pressure
  10. Cool cupcakes
  11. Prepare the glaze
  12. Drizzle cupcakes with glaze

Prepare Flour Mixture

Instant Pot Cupcakes Cardamom Pound Cake Instructions 1 collage - flour in bowl, cardamom added, stirred with whisk - Paint the Kitchen Red
  • In a small bowl, whisk together flour, baking powder, baking soda, salt, and cardamom (if using).
  • Set aside.

Cream Butter and Sugar

Instant Pot Cupcakes Cardamom Pound Cake Instructions 2 collage - butter in bowl, sugar added, sugar and butter mixed - Paint the Kitchen Red
  • Use a handheld or stand mixer to beat the butter and sugar on medium speed until light and airy, about 3 minutes.  Do not use high speed.
  • Scrape the sides of the bowl every so often using a silicone spatula.

Beat in Egg

Instant Pot Cupcakes Cardamom Pound Cake Instructions 3 collage - butter mixed up with egg added, mixed, scraped with spatula - Paint the Kitchen Red
  • Add the egg and beat on medium speed until just combined.
  • Scrape the sides and bottom of the bowl.

Add Sour Cream

Instant Pot Cupcakes Cardamom Pound Cake Instructions 4 collage - batter in bowl with yogurt added, stirred, vanilla added - Paint the Kitchen Red
  • Add sour cream and vanilla and beat until just incorporated.

Sift in Flour

Instant Pot Cupcakes Cardamom Pound Cake Instructions 5 collage - flour sifted into batter, flour on batter, batter stirred and scraped up - Paint the Kitchen Red
  • Sift in half the flour mixture and beat until combined. Don’t overmix!
  • Repeat with remaining flour mixture.
  • Scrape the sides and bottom of the bowl.

Fill Cupcake Liners

Instant Pot Cupcakes Cardamom Pound Cake Instructions 6 collage - four custard cups with red cupcake liners, batter in liners, aluminum foil covering custard cups - Paint the Kitchen Red
  • Line 4 custard cups with cupcake liners.
  • Divide batter amongst the bowls.
  • Cover tightly with aluminum foil.

Place Cupcakes on Trivet

Instant Pot Cupcakes Cardamom Pound Cake Instructions 7 collage - trivet and water in inner pot, first row of 3 custard cups, second row of 1 custard cup - Paint the Kitchen Red
  • Add 1 ½ cups water to the inner pot.
  • Place a trivet with handles in the inner pot.
  • Place 3 bowls on the bottom layer and the remaining bowls on top of them, staggered.

Instant Pot Duo Pressure Cook 35 minutes

Instant Pot Duo Manual mode 35 minutes collage - close lid, press manual, press + -, display says 35 - Paint the Kitchen Red
  • Close the lid and make sure the steam release handle is in the Sealing position.
  • Press Manual (or Pressure Cook) and + or – until the display reads 35 (35 minutes).

Instant Pot Ultra Pressure Cook 35 minutes

Instant Pot Ultra pressure cook 35 minutes collage - close Instant Pot Ultra, set time to 00:35 and select Pressure Cook, press start - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 35 minutes (00:35).
  • Press Start.

Pressure Cooking Process (Duo and Ultra)

Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
  • Instant Pot display will change to On.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to do a 15-minute Natural Release of Pressure

Instant Pot Ultra and Duo 15 minute Natural Release (NPR) collage of both Duo and Ultra display panels -Paint the Kitchen Red
  • Allow the Instant Pot to stay in Keep Warm mode for 15 minutes.

How to Release any Remaining Pressure on the DUO

Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
  • Move the steam release handle to Venting. Any remaining steam will come out of the steam release handle.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

How to Release any Remaining Pressure on the ULTRA

Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
  • Press down on the Steam Release Button until it locks into place, and any remaining steam will come out of the Steam Release Valve.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

[Find out more about the pressure release methods and how and when to use them. ]

Cool Cupcakes

Instant Pot Cupcakes Cardamom Pound Cake Instructions 9-1 collage - trivet lifted out of inner pot, foil taken off the bowls, cupcakes with liner on rack - Paint the Kitchen Red
  • Carefully remove bowls from the Instant Pot.  Use silicone gloves if necessary.
  • Place bowls on a cooling rack and remove the aluminum foil.
  • Once cool enough to handle, remove the cupcakes from the bowls and allow to cool on the cooling rack.

Prepare the Glaze

Instant Pot Cupcakes Cardamom Pound Cake Instructions 8 collage - flour in bowl, cardamom and milk added, stirred - Paint the Kitchen Red
  • Right before you’re ready to glaze the cupcakes, whisk together confectioners sugar, and milk till smooth. To make cardamom glaze, add cardamom. To make a lemon glaze, replace milk with lemon juice.

Drizzle Cupcakes with Glaze

Instant Pot Cupcakes Cardamom Pound Cake Instructions 10 collage - cupcakes without liner on rack, plate under cupcakes, glaze drizzled on cupcakes - Paint the Kitchen Red
  • Once Instant Pot cupcakes are completely cooled, remove cupcake liners if desired.
  • Place a plate below the cupcakes to catch drips.
  • Drizzle the glaze over the cupcakes.  The glaze will harden at room temperature.
Instant Pot Cupcakes Cardamom Pound Cakes stacked on a black background and dusted with confectioners sugar - Paint the Kitchen Red

Instant Pot Cupcakes

These Instant Pot Cupcakes are made in the style of a pound cake and they are going to have you swooning as you take each bite! Moist and buttery, these made-from-scratch cupcakes are reminiscent of homemade old-fashioned cakes your grandmother would have made, with simple ingredients. Add vanilla, lemon or cardamom to give them extra flavor.
5 from 4 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 cupcakes
Calories: 284
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Small Bowl
  • Whisk
  • Handheld Mixer
  • Silicone Spatula
  • Sifter
  • Custard Cups
  • Cupcake Liners
  • Cooling Rack
  • Aluminum Foil

Ingredients
  

For the Cupcakes

  • ½ cup all purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • pinch salt
  • ½ teaspoon cardamom powder more to taste
  • 4 tablespoon butter unsalted
  • 6 tablespoon granulated sugar
  • 2 tablespoon egg beaten (about ½ egg)
  • ¼ cup sour cream or whole milk yogurt
  • ¼ teaspoon vanilla extract

For the Cardamom Glaze

  • ¼ cup confectioners sugar
  • 2 teaspoon whole milk
  • ⅛ teaspoon cardamom powder

Instructions
 

Make the Cupcakes

  • In a small bowl, stir together flour, baking powder, baking soda, salt, and cardamom (if using) using a whisk and set aside.
  • Use a handheld or stand mixer to beat the butter and sugar on medium speed until light and airy, for about 3 minutes.  Do not use high speed.  Periodically scrape the sides of the bowl using a silicone spatula.
  • Beat in the egg on medium speed until just combined.
  • Beat in the sour cream (or yogurt) and vanilla until just incorporated.
  • Use a sieve or flour sifter to sift in half the flour mixture.
  • Beat until just combined. Don’t overmix!
  • Repeat with remaining flour mixture.  Scrape the sides and bottom of the bowl periodically.
  • Line 4 custard cups with cupcake liners. *
  • Divide batter amongst the bowls and cover tightly with aluminum foil.
  • Add 1 ½ cups water to the inner pot and place a trivet (with handles) in inner pot.
  • Place custard cups on the trivet in two rows, staggering them to help them sit properly.
  • Close the lid and pressure cook on High Pressure for 35 minutes and allow for a 15 minute natural pressure release.  [Read More: The Different Pressure Release Methods]
  • Release any remaining pressure, open the lid and carefully remove bowls from the Instant Pot. Use silicone gloves if necessary.
  • Place bowls on a cooling rack and remove the aluminum foil.
  • Once cool enough to handle, transfer the cupcakes from the bowls onto the cooling rack and allow to cool completely.

Glaze the Cupcakes

  • Right before you’re ready to glaze the cupcakes, stir together confectioners sugar, milk and cardamom (if using) in a small bowl, to create a smooth glaze.
  • Once Instant Pot Cupcakes are completely cooled, remove cupcake liners if desired.
  • Place a plate below the cupcakes to catch drips.
  • Drizzle the glaze over the cupcakes. The glaze will harden at room temperature.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. beaten egg, softened butter, etc.
  • * You can use up to 6 custard cups. Your cupcakes will be smaller but a bit fluffier.

Nutrition

Serving: 1 cupcake | Calories: 284 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 57 mg | Sodium: 67 mg | Fiber: 1 g | Sugar: 28 g
Course Desserts
Cuisine American
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I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

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Comments

  1. Bindu C. says

    June 03, 2021 at 1:42 am

    I thought I’d commented before, but it seems to be gone, so please delete if a duplicate. This is a really good recipe, both well written and delicious after execution. A standby when I want something good, quick and home-made (especially with ongoing lockdowns). Thanks for posting it!

    Reply
    • Paint the Kitchen Red says

      June 03, 2021 at 12:14 pm

      Thanks, Bindu! Did you use a flavoring, like the cardamom? I love making it with cardamom, but one of my kids isn’t a fan so I sometimes make it with lemon zest. If you have an airfryer, I’ll be sharing a version of this recipe soon 🙂

      Reply
      • Bindu C. says

        June 04, 2021 at 10:43 am

        I did, I used cardomom (ground in my spice grinder from the pods.) I’m not even that much of a cardomom fan, but I think it is very good in this! I made one yesterday after posting, meant to be shared with a couple of people, but ate half of it, so will have to do it again tomorrow 🙂

        Reply
        • Paint the Kitchen Red says

          June 09, 2021 at 2:15 pm

          Thanks Bindu – I’ve made this cake in the IP air fryer and it comes out soooo good – recipe coming soon.

          Reply
  2. meaganne says

    January 22, 2020 at 9:00 pm

    These look delicious! Do you know if gluten free flour mix would fare as well?

    Reply
    • Paint the Kitchen Red says

      January 22, 2020 at 9:30 pm

      Meaganne, I’m so sorry but I really don’t know. I know you can use gluten-free flour for recipes in the IP, but not sure if it’s a straight substitution.

      Reply
  3. Letty says

    April 12, 2019 at 6:43 am

    5 stars
    I love the flavor of cardamom and needed to try this! I followed your recommendation to make 6 mini cakes and they were perfect. great recipe, thanks!

    Reply
    • Paint the Kitchen Red says

      April 16, 2019 at 10:33 am

      Thanks, Letty! I had a bunch of these cupcakes in my fridge after photographing them and savored every bite!

      Reply
5 from 4 votes (3 ratings without comment)

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Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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