In case you didn’t hear, I have a new cookbook coming out on April 26th, and it’s available for pre-order now! Introducing 30-Minute Instant Pot Cookbook! Today I’m sharing one of the recipes from the book as a sneak peek: Mini Funfetti Cupcakes! Many are surprised to learn that you can make fluffy “baked goods” in your pressure cooker. Since they are technically steamed in a high-pressure environment (not baked), the results are moist and full of flavor. These Instant Pot cupcakes are one of my kids’ favorite Instant Pot recipes, and they are done in under 30 minutes from start to finish, just like all the other easy and delicious recipes in my new cookbook. Another thing I love about this recipe is that it’s a small batch homemade funfetti cupcakes recipe. It makes seven mini cupcakes, so just enough to satisfy a craving without being stuck with 24 cupcakes that may ultimately go to waste. I’ve got the full recipe at the bottom of this post, but first I’ll share some step-by-step instructions, pictures, and tips to help you make this Instant Pot cupcake recipe.
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30-Minute Instant Pot Cookbook
The Instant Pot can be a game changer for busy folks who still want to enjoy delicious home-cooked meals. Armed with the 30-Minute Instant Pot Cookbook, you can whip up tasty dishes in a half hour or less. This book is your guide for everything you need to know to use your device with confidence, from how pressure cookers work, to how you can make quick and easy recipes for every meal and occasion. The best part? Every single recipe in the book can be made in under 30 minutes (including prep and time for the Instant Pot to reach pressure). I know you’re going to love it and find so many new go-to recipes. Learn more and pre-order 30-Minute Instant Pot Cookbook on Amazon here!
Tools Needed to Make Instant Pot Cupcakes
Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
Silicone egg bites mold. The Instant Pot makes amazing breakfasts that are also super convenient for making in advance to save time on busy mornings. Egg bite molds are one of the best accessories for your Instant Pot, and not just for making copycat Starbucks sous-vide egg bites (like my delicious Bacon and Gruyere Instant Pot Egg Bites recipe); you can also use them for making cupcakes (like today’s mini funfetti cupcakes recipe) and other recipes with individual-size portions.
Optional (but recommended): Extra sealing rings. The sealing ring is responsible for keeping the lid air-tight. Extra sealing rings are not only great to keep on hand in case your ring gets damaged, but extra rings can also help preserve the flavors of your Instant Pot recipes since the ring tends to absorb flavors of food cooked in the pot. I recommend getting a color-coded set like this one (make sure you’re getting the right one for your model and size) so you can use different rings for sweet vs. savory dishes. You don’t want your Instant Pot cupcakes to taste like the curry you made for dinner last night!
Optional: Bakeware sling. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise bowls and food into and out of the pot.
Want more Instant Pot tips? See all my must-have accessories for the Instant Pot in this post.
Tips for making baked goods in the instant pot
“Baked” goods prepared in the pressure cooker are technically cooked with hot steam instead of hot air as in an oven. As a result, cakes and breads will end up very moist, but with a denser texture. For fluffier “baked” goods and cupcakes in the pressure cooker, and to prevent them from being too dense, be sure to properly measure your flour (steps below).
Instead of scooping flour out of its container with a measuring cup, spoon the flour into your measuring cup, then gently level it with the back of a knife (as opposed to packing it down).
Another secret for moist baked goods in the Instant Pot is using plain, unsweetened Greek yogurt, which I use for these mini funfetti cupcakes.
What you need to make these cupcakes in the Pressure Cooker
Here are the ingredients you’ll need to gather to make this 30-minute Instant Pot cupcake recipe:
- 1 cup water
- 1/4 unsalted butter, at room temperature
- 1/4 cup plain, nonfat Greek yogurt
- 1 egg
- 3/4 cup all-purpose flour, spooned and leveled
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- 1/4 cup rainbow sprinkles, divided
- 1/2 cup buttercream frosting
Flavor Boost Tip: Add a splash of vanilla extract to the batter for an extra boost of flavor – but just a splash since the alcohol can’t cook off in the pressurized environment (since steam doesn’t escape while it cooks).
How to make Instant Pot Mini Funfetti Cupcakes
To make these Instant Pot Mini Funfetti Cupcakes, start by pouring the water into the inner pot. Place a steamer rack trivet in the bottom. Spray the cups of a silicone egg mold with nonstick cooking spray.
In a small bowl, beat the butter, yogurt, and egg together with a hand mixer until smooth.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
Add the wet ingredients to the dry ingredients and beat with the hand mixer until well combined (the batter will be thick).
Stir in 3 tablespoons of the rainbow sprinkles. This will be the funfetti!
Divide the mixture evenly between the seven cups of the egg bite mold, then shake the mold so the batter settles into each cup.
Lay a piece of paper towel over the top of the mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and egg bite mold loosely with foil. Place the egg mold on the trivet inside the Instant Pot.
Close the lid and set the cooking time to 12 minutes at high/normal pressure. It will take 6 minutes to reach pressure. After the pressure cooking time ends, allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure.
Remove and discard the foil and paper towel from the top of the mini funfetti cupcakes.
Use a butter knife to remove the Instant Pot cupcakes from the mold. Allow the mini funfetti cupcakes to cool on a wire rack for 2 minutes.
Frost the tops of the funfetti muffins with buttercream frosting.
Sprinkle the tops with the remaining rainbow sprinkles.
These Instant Pot cupcakes are so fun! Great for a party or a special treat.
You can store leftovers (if there are any) in an airtight container at room temperature for up to 2 days.
Here’s the 30-minute Instant Pot cupcake recipe! Enjoy, and order 30-Minute Instant Pot Cookbook on Amazon here for more delicious and easy recipes like these Instant Pot Mini Funfetti Cupcakes!
Instant Pot Mini Funfetti Cupcakes
Many are surprised to learn that you can make fluffy “baked goods” in your pressure cooker. Since they are technically steamed in a high-pressure environment (not baked), the results are moist and full of flavor. These mini funfetti cupcakes are one of my kids’ favorite Instant Pot recipes.
Ingredients
- 1 cup water
- 1/4 unsalted butter, at room temperature
- 1/4 cup plain, nonfat Greek yogurt
- 1 egg
- 3/4 cup all-purpose flour, spooned and leveled
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- 1/4 cup rainbow sprinkles, divided
- 1/2 cup buttercream frosting
Instructions
- Pour the water into the pot and place a steamer rack trivet in the bottom.
- Spray the cups of a silicone egg mold with nonstick cooking spray.
- In a small bowl, beat the butter, yogurt, and egg together with a hand mixer until smooth. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients to the dry ingredients and beat with the hand mixer until well combined (the batter will be thick). Stir in 3 tablespoons of the sprinkles.
- Divide the mixture evenly between the seven cups of the egg bite mold, then shake the mold so the batter settles into each cup. Lay a piece of paper towel over the top of the mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and egg bite mold loosely with foil. Place the egg mold on the trivet.
- Close the lid and set the cooking time to 12 minutes at high/normal pressure. It will take 6 minutes to reach pressure.
- Allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure. Use a butter knife to remove the mini funfetti cupcakes from the mold. Allow to cool on a wire rack for 2 minutes. Frost the tops of the cupcakes with buttercream frosting and sprinkle with remaining rainbow sprinkles.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
Flavor Boost Tip: Add a splash of vanilla extract to the batter for an extra boost of flavor – but just a splash since the alcohol can’t cook off in the pressurized environment (since steam doesn’t escape while it cooks).
This recipe is a sneak peek recipe from my new cookbook, 30-Minute Instant Pot Cookbook. For more delicious, easy recipes like this that can be prepared in under 30 minutes, order my book on Amazon.
Recommended Products
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More Instant Silicone Mold Recipes
- Instant Pot Egg Bite Mold Recipes
- Bacon and Gruyere Instant Pot Egg Bites recipe
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- Instant Pot Pumpkin Spice Donut Holes
- Instant Pot Mini Cheesecake Bites
- Instant Pot Bacon Mini Meatloaf recipe
- Instant Pot Cornbread Muffins
- Instant Pot Brownie Bites
More Instant Pot Dessert Recipes like these Funfetti Muffins
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- Instant Pot Mini Cheesecake Bites
- Instant Pot Lemon Bundt Cake
- Instant Pot Brownie Bites
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- Pressure Cooker Plum Bundt Cake
- Instant Pot Pumpkin Spice Bundt Cake
- Instant Pot Coconut Flan Recipe (Flan de Coco)
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