Ingredients
Scale
- 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
- 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.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Pressure-Cooked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg