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The Instant Pot is a game changer in the kitchen. If you haven’t figured it out yet the Instant Pot pretty much does everything, and then some more. 

Pressure cooker baking is a thing, and these Instant Pot Cupcakes are the perfect recipe to prove it. Baking in the Instant Pot is easy peasy, and bakes incredibly delicious and fluffy cakes. 

banana cupcakes with chocolate frosting on a red plate

These Instant Pot cupcakes come out moist, and full of banana and peanut butter flavor. The best part is they are free from refined sugar. I love the better balance of eating healthy cupcakes for a treat after dinner. 

This recipe is a great way to enjoy cupcakes, with out all the added ingredients and processed sugars associated with a traditional cake mix. As written, our instant pot cake is vegetarian, gluten free, and dairy free.  They can be easily adapted to fit the ingredients you already have in your pantry, or around any food allergies or other preferences that you may have.

This delicious cupcake is a special treat with simple ingredients. Our healthy twist on the classic cupcakes is loaded with delicious flavors that the whole family will absolutely go crazy over. 

Where’s the Recipe?

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. 

If you’d like to skip over the information about freezing, ingredients, and diet information, please simply scroll to the bottom of this post, where you will find the easy to print Instant Pot Cupcakes recipe!

Ingredients in Instant Pot Cupcakes

  • Bananas: Bananas add a natural unrefined sweetener to the recipe. 
  • Almond milk: A vegan alternative to cow’s milk. 
  • Maple Syrup: All delicious desserts should be sweetened with maple syrup. It’s a fantastic unrefined sugar that is perfect in many different recipes. 
  • Egg: If wanting to make this recipe vegan, read more about our recommended egg substitute
  • Vanilla Extract
  • Flour: Rice flour, if looking for gluten free, or whole wheat flour.
  • Baking Powder: You can thank baking powder for your fluffy cupcake. Baking powder helps provide little air bubbles when baking and that helps give it the fluffy texture we all love and enjoy. 
  • Baking Soda: Baking soda helps the rising of the baked good. Baking soda and baking powder are not the same thing, be sure to be mindful when adding these two ingredients. 
  • Salt
  • Peanut Butter: Peanut butter is one of my favorite flavors in a dessert. I love knowing there is a boost of protein and a ton of delicious flavor. 
  • Cocoa Powder: Who doesn’t love all chocolate recipes? The cocoa powder is the perfect addition to the flavors in the frosting.  
banana cupcakes with chocolate frosting on a red plate

How to make Instant Pot Cupcakes in the Instant Pot

Time needed: 35 minutes

If you don’t have silicone molds, you can use ramekins or even oven safe coffee mugs for this recipe.

  1. Prepare your pot: Place a trivet in the bottom of the pot and add 2 cups of water.
  2. Make your batter: Mash two large bananas in a medium mixing bowl. Gently stir in the wet ingredients: almond milk, maple syrup, egg, and vanilla extract. Next, add the dry ingredients: rice flour, baking soda, baking powder, and salt. Now is the time to add any optional mix-ins.
  3. Fill your cupcake liners: Lightly spray silicone muffin cups with cooking spray and fill each cavity ¾ full with batter. You can use ramekins, mason jars, or a springform pan as well.
  4. Cover: Tightly cover the cupcakes with aluminum foil, and place your cupcakes onto the trivet. You may have to make two rows. If so, rotate the liners slightly to keep the cupcakes from stacking directly on top of one another.
  5. Pressure Cook: Close the lid and turn the valve to sealing. Select Pressure Cook (high) and set the cook time for 25 minutes. If making a cake, cook for 35 minutes.
  6. Make your frosting: While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no remaining lumps of cocoa powder.
  7. Natural Release: When the cook time is complete, let the pressure release naturally. Once the pressure valve drops, remove the lid and gently remove your cupcakes.
  8. Cool your cupcakes: Remove the aluminum foil covers from your cupcakes and let them cool to room temperature.
  9. Frost: Once the cupcakes are cooled, use a spatula to spread 1 tbsp of frosting on top of each cupcake.
collage of how to make instant pot cupcakes

How to make Instant Pot Cupcakes in the Oven

  1. Preheat oven to 350°F.
  2. Lightly spray a muffin pan with cooking spray.
  3. Mash two large bananas in a large bowl. Gently stir in almond milk, maple syrup, eggs, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 
  4. Fill each muffin cup ¾ full with batter. 
  5. Cook for 35 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. 
  6. While your cupcakes are cooking, mix the peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 
  7. Allow your cupcakes to cool in the muffin tin to room temperature.
  8. Once the cupcakes are cooled, use a spatula to cover each with 1 tbsp of frosting.

Recipe Tips

  • If you don’t like bananas, or have an allergy, you can replace them with one cup of unsweetened applesauce.
  • A handheld potato masher works perfectly to mash your bananas.  
  • Sometimes I like to omit the cocoa powder from the frosting. The sweet peanut butter frosting is amazing without the chocolate. 
  • Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour. 
  • This works well as a cake too! Just add your batter to sprayed springform pan, and cook on high pressure for 35 minutes, with a natural pressure release.
  • Adding in chocolate chips is an easy way to sweeten these up a bit! I’d add 1/4 cup to the batter.
  • Our Instant Pot Cup cakes store well in an airtight container. 
  • I love leaving the frosting off these and leaving them as banana bread muffins!
  • Cooking time might be different if baking at a higher altitude. 
instant pot cupcakes in pink silicone molds

Healthy Eating Plans

These are the counts I’ve figured for specific diets based on the recipe as written, with no additional or optional ingredients.

21 Day Fix

One of these 21 Day Fix Instant Pot Cupcakes counts as a Yellow Container treat swap

2B Mindset

This counts as a “silly” carb or treat.

Weight Watchers

Our Weight Watchers Instant Pot Cupcake version is just as delicious.

Want more Instant Pot recipes?

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 healthy sweet tooth!
5 from 13 ratings
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Instant Pot Cupcakes

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Approximate Serving Size: 1 cupcake
Servings 6
These Instant Pot Cupcakes are easy and healthy! Gluten free, dairy free banana cupcakes with chocolate peanut butter frosting are made from scratch in the Instant Pot or right in the oven!

Equipment

  • Instant Pot 6 qt
  • Teacup Molds
  • Instant Pot Trivet

Ingredients 

Cupcakes:

  • 2 bananas ripe and mashed
  • 1/4 cup almond milk or soy milk
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup rice flour or whole wheat flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt

Frosting:

  • 1/4 cup peanut butter smooth
  • tbsp maple syrup
  • 1 tbsp cocoa powder

Instructions

Instant Pot

  • Place a trivet in the bottom of the Instant Pot and add 2 cups of water.
  • Mash two large bananas in a medium mixing bowl. Gently stir in the almond milk, maple syrup, egg, vanilla extract, rice flour, baking soda, baking powder, and salt. Nows the time to add any optional mix-ins. 2 bananas, 1/4 cup almond milk, 1/2 cup maple syrup, 1 egg, 1 tsp vanilla extract, 1 cup rice flour, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
  • Lightly spray silicone cupcake liners with cooking spray and fill each cavity ¾ full with batter. You can use ramekins, mason jars, or a springform pan as well.
  • Tightly cover the cupcakes with aluminum foil, and place your cupcakes onto the trivet. You may have to make two rows. If so, turn the liners slightly to keep the cupcakes from stacking directly on top of one another.
  • Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook time for 25 minutes. If making a cake, cook for 35 minutes.
  • While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 1/4 cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
  • When the cook time is complete, let the pressure release naturally. Once the pressure valve drops remove the lid, and gently remove your cupcakes.
  • Remove the aluminum foil covers from your cupcakes, and let them cool to room temperature.
  • Once the cupcakes are cooled, use a spatula to spread 1 tbsp of frosting on top of each cupcake.

Oven

  • Preheat oven to 350°F.
  • Lightly spray a cupcake pan with cooking spray.
  • Mash two large bananas in a medium mixing bowl. Gently stir in almond milk, maple syrup, eggs, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 2 bananas, 1/4 cup almond milk, 1/2 cup maple syrup, 1 egg, 1 tsp vanilla extract, 1 tsp vanilla extract, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
  • Fill each cupcake cavity ¾ full with batter.
  • Cook for 35 minutes, or until a knife inserts and comes out clean.
  • While your cupcakes are cooking, mix the peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 1/4 cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
  • Allow your cupcakes to cool to room temperature.
  • Once the cupcakes are cooled, use a spatula to cover each with 1 tbsp of frosting.

Video

Notes

Healthy Diet Information

  • 21 Day Fix: One of these 21 Day Fix Cupcakes counts as a Yellow Container treat swap. 
  • 2B Mindset : This counts as a “silly” carb or treat.

Recipe Tips

  • If you don’t like bananas, or have an allergy, you can replace them with one cup of unsweetened applesauce.
  • A handheld potato masher works perfectly to mash your bananas.  
  • Sometimes I like to omit the cocoa powder from the frosting. The sweet peanut butter frosting is amazing without the chocolate. 
  • Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour. 
  • This works well as a cake too! Just add your batter to sprayed springform pan, and cook on high pressure for 35 minutes, with a natural pressure release.
  • Adding in chocolate chips is an easy way to sweeten these up a bit! I’d add 1/4 cup to the batter.
  • Our Instant Pot Cupcakes store well in an airtight container. 
  • I love leaving the frosting off these and leaving them as banana bread muffins!
  • Cooking time might be different if baking at a higher altitude. 

Want more Instant Pot baking recipes?

Nutrition

Calories: 298kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 393mg | Fiber: 3g | Sugar: 25g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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23 Comments

  1. so 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.

  2. Can you make these with out an instant pot?

  3. Where did you get the red silicone liner that you use in your instant pot?

  4. Can you double this recipe and cook all in an 8 quart at once?

    1. I haven’t done it before, but I wouldn’t doubt that it would work!

  5. WHat 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?

    1. I used Kirkland peanut butter and usually use Sprouts cocoa powder :)

  6. Marie Lupinek says:

    These look amazing! Could you sub whole wheat flour?

  7. Steven Schwartz says:

    5 stars
    How many calories per cupcake with walnuts and without the topping.

    Thanks!!

  8. Steven Schwartz says:

    5 stars
    Just 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.

    1. Thanks for the tip!

      And yes, the directions mention the foil :)

  9. Hi- I used almond flour instead of rice flour and added one more egg. The texture wasn’t good as it didn’t seem to be cake like and it didn’t expand, hence little one didnt eat them :/Do you think it was the extra egg or the fact that ive used almond flour? I also mixed with blender. Thank u!

    1. Hi! I assume it was the almond flour but to be honest I can’t say that adding the extra egg wouldn’t do that as well. When baking, it’s not easy to swap out and add extra ingredients–it’s a sure recipe for disaster for me every time. Mixing with a blender could have done it ask well. I hope you try them again with my recipe–it’s delicious!

  10. 5 stars
    Looks great!! Can’t wait to try it!! What kind of rice flour are you using? Can you use regular flour?

    Thanks!

    1. I use Bob’s brown rice flour, but you can use whole wheat flour!

  11. Spotter Security says:

    These Instant Pot cupcakes look amazing! Who knew you could whip up treats like this in no time? 🧁💨 Any chance they’re 21-day fix-friendly? #DeliciouslyEfficient

  12. 5 stars
    Hi I tried this receipe and it came out sooo good. Only difference was that I used bake option on Airfryer and 340 F for 35 mins. I used mini muffin silicon mold that fits in the insta pot. Thankyou again for this lovely recipe. I would love to try your other muffin receipe too. Please share.

  13. 5 stars
    Hey could you please also suggest how long I can store them?

    1. Sara Anderson says:

      These should keep well in the fridge for up to a week, though they don’t usually last that long ;)

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