Strawberry Cupcakes with Strawberry Buttercream
Delight in these light and fluffy strawberry cupcakes with luscious, creamy strawberry buttercream frosting. Perfectly moist and tender, made effortlessly with a pressure cooker for a quick yet delicious treat.
Ingredients
Ingredients
- 1 ½ cups All-purpose flour sifted
- 1 cup Granulated sugar
- ½ cup Unsalted butter melted
- 2 Large eggs room temperature
- ½ cup Milk whole or 2%
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ½ cup Strawberry puree fresh or thawed frozen
- ¼ cup Powdered sugar
- 1 cup Unsalted butter softened, for buttercream
- 1 ½ cups Powdered sugar for buttercream
- 1 teaspoon Vanilla extract for buttercream
- 2 tablespoon Strawberry puree for buttercream
- ¼ teaspoon Salt for buttercream
- 1 tablespoon Heavy cream for buttercream
- As needed Strawberries for garnish
Instructions
Instructions
- Preheat your pressure cooker and line cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix melted butter and sugar until combined.
- Add eggs one at a time to butter mixture, beating well after each addition.
- Stir in vanilla extract and strawberry puree.
- Alternate adding dry ingredients and milk to the wet ingredients, mixing gently until just combined.
- Pour batter into cupcake liners, filling each about ⅔ full.
- Place cupcake pan into pressure cooker with a rack underneath and add water to cooker.
- Seal the cooker and cook at high pressure for 21 minutes.
- Allow natural pressure release before opening cooker.
- Remove cupcakes and cool completely on a wire rack.
- For the buttercream, beat softened butter until creamy, gradually add powdered sugar, vanilla, strawberry puree, salt, and heavy cream until smooth and fluffy. Frost cupcakes as desired.
Notes
These cupcakes are best stored in an airtight container in the refrigerator and served at room temperature. Feel free to garnish with fresh strawberries for extra flavor and decoration.