Instant Pot Cupcakes
Servings: 4 cupcakes
Calories: 284 kcal
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.
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Equipment
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
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