Strawberry Cupcakes
Delicious Strawberry Cupcakes perfect for any occasion, made quickly in a pressure cooker.
Equipment
- Pressure Cooker
- Cupcake Molds
Ingredients
Main ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 cups Unsalted butter melted
- 0.5 cups Milk room temperature
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Fresh strawberries chopped
- 0.25 cups Powdered sugar for dusting
- 2 tablespoon Strawberry jam
- 1 tablespoon Vegetable oil
- 0.25 cups Sour cream
- 1 tablespoon Honey
- 0.5 teaspoon Almond extract
- 1 pinch Baking soda
- 1 tablespoon Lemon juice freshly squeezed
Instructions
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, milk, egg, vanilla extract, sour cream, honey, almond extract, and lemon juice until smooth.
- Gradually add wet ingredients to dry ingredients and stir until just combined.
- Fold in chopped fresh strawberries gently.
- Grease cupcake molds suitable for pressure cooker and fill them ¾ full with batter.
- Add 1 cup of water to the pressure cooker, place a trivet, then place the cupcake molds on the trivet.
- Seal the pressure cooker lid and cook on high pressure for 20 minutes.
- Release pressure naturally for 10 minutes, then quick release remaining pressure.
- Remove cupcakes carefully and dust with powdered sugar and top with strawberry jam before serving.
Notes
Enjoy moist and fluffy strawberry cupcakes made quickly in a pressure cooker without heating up your kitchen.
Nutrition
Serving: 1cupcakeCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg
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