Fresh Strawberry Cupcakes
These fresh strawberry cupcakes are moist, fluffy, and quickly made in a pressure cooker, a perfect treat for warm days without heating up the oven.
Ingredients
Main ingredients
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- ¼ cup Unsalted butter melted
- ½ cup Milk room temperature
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 Egg large
- 1 teaspoon Vanilla extract
- ½ cup Fresh strawberries chopped
- ¼ cup Powdered sugar for dusting
- 2 tablespoon Strawberry jam
- 1 tablespoon Vegetable oil
- ¼ cup Sour cream
- 1 tablespoon Honey
- ½ 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.