Instructions

• Preheat your oven to 350°F (175°C) even though you’ll be using the pressure cooker, you gotta do a bit of oven work for the initial bake.
• Cream the ¾ cup of unsalted butter and sugar together in a big bowl until that mix is light and fluffy.
• Add the eggs one at a time, mixing well after each so it all comes together smooth.
• Stir in 3 teaspoon vanilla extract for that nice sweet smell you can’t miss.
• In another bowl, combine the flour, baking powder, and baking soda then slowly add to the wet stuff. Alternate adding the sour cream and whole milk as you go, start and end with the flour mix.
• Mix everything just until combined, don’t overwork it or the cupcakes will get tough.
• Scoop batter into cupcake liners, making sure you fill each about two-thirds full to leave room for rising.
• Place them in the pressure cooker on a trivet with about an inch of broth or water below to create steam. Close the lid and wait for that float valve to pop up. Once it’s there, lower heat to maintain steady pressure. Cook for around 18-20 minutes.
• Listen for the valve hiss to know you got correct pressure. Then let it natural release before you open the lid so cupcakes stay tender.