Weight Watchers Instant Pot Cupcakes
Making these Weight Watchers Instant Pot Cupcakes could not be easier. They're a healthy alternative to the sugary store bought ones, perfect for curing those cravings!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1 cup rice flour
- 1 ripe banana mashed
- 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 milk
- 1/4 cup peanut butter
- 1/4 tsp cocoa powder
- 2 tbsp maple syrup
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.
Weight Watchers | 1 Cupcake No Frosting | 8 Smart Points
Weight Watchers | 1 Cupcake With Frosting | 9 Freestyle Smart Points
Serving: 1Cupcakes | Calories: 314kcal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 213mg | Potassium: 351mg | Fiber: 2g | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 89mg | Iron: 0.7mg