Simply Carrot Cake Cupcakes for Your Pressure Cooker
Deliciously moist and tender carrot cake cupcakes made in a pressure cooker, infused with warm spices and topped with cream cheese frosting.
Equipment
- 1 Pressure cooker with trivet
- 1 Cupcake pan
Ingredients
Ingredients
- 1 and ⅓ cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil
- 1 cup packed light or dark brown sugar
- 2 large eggs at room temp
- ⅓ cup unsweetened applesauce, sour cream, or plain yogurt at room temp
- 1 teaspoon pure vanilla extract
- 1 and ½ cups peeled, shredded, and coarsely chopped carrots about 3 large
- ¾ cup chopped walnuts or pecans optional
- raisins optional
- 8 oz full-fat block cream cheese softened
- ½ cup unsalted butter softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
Instructions
- Preheat your oven to 350 and line up your cupcake pan with liners since the pressure cooker works best to steam or you can do a combined method.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a big bowl until all blended.
- In another bowl, mix vegetable oil and brown sugar, stirring till it’s all even.
- Add the eggs one at a time, mixing after each until you don’t see any bits left.
- Stir in applesauce or yogurt and vanilla extract gently.
- Gradually fold the dry ingredients into the wet mix just until you don’t see flour streaks.
- Fold in your shredded carrots and nuts or raisins if you’re into that.
- Divide the batter evenly into your cupcake liners. Use your pressure cooker with a trivet and a little water (about a cup), place wrapped cupcakes on the trivet, seal the lid, and let the pressure build. Cook them for about 15 minutes under high pressure, then do a natural release for 10 minutes before you finish it off with a quick release.
- Cool them completely on a rack before frosting with your cream cheese frosting mixture. Beat cream cheese and butter until fluffy, add sugar vanilla and salt, beat again till nice and smooth.
Notes
Each cupcake feels like a cozy hug in your mouth. You catch that little surprise crunch if you added the nuts. These aren't just cupcakes you bake; these are cupcakes you savor fresh from your pressure cooker pot and remember for a long time.