By now you probably know how much I love the Instant Pot. It’s versatile, you can even BAKE with it; today I’ll show you how to make tasty 21 Day Fix cupcakes with the Instant Pot. These Instant Pot cupcakes are a delicious and healthy alternative to regular cupcakes. They’re also gluten free.
Making anything in the Instant Pot means the process will be quicker and more efficient than other methods. You can even follow this simple chart to adjust for altitude changes!
What I love about these 21 Day Fix cupcakes is that they’re not dry. You can easily enjoy them without frosting, as well. A somewhat hidden talent of the Instant Pot is its ability to keep things moist while still cooking them quickly and thoroughly.
Instant Pot Cupcakes | 21 Day Fix Cupcakes
These Instant Pot cupcakes are so delicious you won’t even believe that they’re also 21 Day Fix cupcakes. One recipe to satisfy your sweet tooth without blowing the healthy eating progress you make? Perfection!
You can find these adorable silicone cupcake molds right here!
21 Day Fix Cupcakes Directions:
- In a large bowl mix together the cupcake ingredients.
2. Pour the batter into a silicone cupcake liners, fill the liners 3/4 of the way full. You can also use ramekins or small glass jars to make mini cakes. Cover with foil.
3. Add 1 1/2 cups water to the bottom of the Instant Pot. Insert the trivet or a silicone steaming basket. Carefully place the cupcakes on the trivet.
4. Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual setting for 25 minutes. Let the pressure naturally release when done. Remove the cupcakes and let them cool. If any condensation built up on the cupcakes just use a towel to dab it off.
5. While the cupcakes are cooking, mix together your frosting. You can either spread the frosting on, or pipe it.
Serves: 6 cupcakes or 3 ramekins
1 Cupcake = 1 Yellow Treat Swap for the 21 Day Fix
Weight Watchers | 1 Cupcake (Recipes Makes 6) | 8 Smart Points
Just like with these Instant Pot brownies, you’ll love being able to have something tasty and delicious while also staying within the limits of the 21 Day Fix program. If you’re not Instant Pot savvy just yet, check out this post all about them!
Instant Pot | 21 Day Fix Cupcakes
Ingredients
Cupcake Ingredients:
- 1 cup rice flour
- 1 mashed ripe banana
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla
- 1/4 cup walnuts (optional)
- 1/2 cup maple syrup
- 1/4 almond or soy milk
Frosting Ingredients:
- 1/4 cup peanut butter
- 1/4 tsp cocoa powder
- 2 tbsp maple syrup
Instructions
- In a large bowl mix together the cupcake ingredients. Pour the batter into a silicone cupcake liners, fill the liners 3/4 of the way full. You can also use ramikins or small glass jars to make mini cakes. Cover with foil.
- Add 1 1/2 cups water to the bottom of the Instant Pot. Insert the trivet or a silicone steaming basket. Carefully place the cupcakes on the trivet.
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual setting for 25 minutes. Let the pressure naturally release when done. Remove the cupcakes and let them cool. If any condensation built up on the cupcakes just use a towel to dab it off.
- While the cupcakes are cooking mix together your frosting. You can either spread the frosting on, or pipe it.
Video
Notes
Nutrition
julie says
August 13 at 6:35 pmso funny story.. my husband made these and thought that the 1/4.. was 1/4 cup of cocoa , he figured out you meant 1/4 tsp.
Becca says
August 13 at 8:03 pmOh NO!! I’m so sorry! Just fixed that!
Melissa says
September 28 at 12:09 pmCan you make these with out an instant pot?
Sharon says
January 1 at 12:11 pmWhere did you get the red silicone liner that you use in your instant pot?
Becca says
January 1 at 12:15 pmFry’s Food!
Dani G says
February 7 at 11:58 pmCan you double this recipe and cook all in an 8 quart at once?
Becca says
February 9 at 11:45 amI haven’t done it before, but I wouldn’t doubt that it would work!
Nicole says
March 17 at 6:53 pmWHat kind of peanut butter and cocoa powder do you use? I used Hershey’s dark chocolate cocoa powder and still didn’t come out rich dark brown like yours?
Becca says
March 20 at 8:10 amI used Kirkland peanut butter and usually use Sprouts cocoa powder :)
Marie Lupinek says
January 14 at 4:48 pmThese look amazing! Could you sub whole wheat flour?
Becca says
January 14 at 5:30 pmThat should be fine!!
Steven Schwartz says
January 19 at 1:23 pmHow many calories per cupcake with walnuts and without the topping.
Thanks!!
Becca says
January 21 at 7:44 amHi there! You can calculate specific variations here: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Steven Schwartz says
January 19 at 1:57 pmJust made these cupcakes for the first time. 👍👍
Discovered if you wait 10 minutes after the 25 minutes at pressure, that’s long enough and you can quick release the remaining pressure.
Also I noticed in the pictures that it appears that you cover the cupcakes in the instant pot loosely with foil. Don’t see that in the instructions.
Thanks again.
Becca says
January 21 at 7:44 amThanks for the tip!
And yes, the directions mention the foil :)