If you are on the Weight Watchers Freestyle SmartPoints system you have to check out this delicious recipe. These Weight Watchers Instant Pot cupcakes are quick, easy, and delicious. Not to mention they’re just 8 SmartPoints per serving.

With the new Freestyle SmartPoints program you can have a cupcake with frosting for just 9 points! Without frosting they’re only 7 Freestyle SmartPoints each.

Finding desserts that are Weight Watchers friendly can be tough. It’s frustrating when you want to make healthy choices but can’t find something that is tasty and easy. Hopefully these help solve that problem for you.

Cooking or baking with 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!

Weight Watchers Instant Pot Cupcakes

Once I figured out how to bake with my Instant Pot it was a game changer. These delicious Weight Watchers Instant Pot cupcakes are perfect for curing even the most persistent sweet tooth. If you’ve been saving up your weekly and rollover points on the new Freestyle plan you can use those to splurge a little…let’s be honest, you can have these even if you don’t have a bunch of extra points lying around!

Finding healthy and delicious Weight Watchers recipes doesn’t have to be tough…Try this breakfast fried rice, or maybe this Instant Pot lasagna is more your style? You can see all of my delicious WW recipes with points calculated right —–>> here.

Servings 6 Cupcakes
Calories 309 kcal

Ingredients for WW Friendly Instant Pot Cupcakes: 

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 Needed for WW Friendly Instant Pot Cupcakes:

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.

If you are looking for an Instant Pot this post has all the good info —->> How to choose the right Instant Pot <<—– will help you figure out which Instant Pot is right for you and show you where to buy for the best deal!

For those of you wondering where those adorable silicone cups came from? Right here —->> Adorable Pink Silicone Cups

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WW Friendly Instant Pot Cupcakes

Making these WW Friendly Instant Pot Cupcakes could not be easier. They're a healthy alternative to the sugary store bought ones, perfect for curing those cravings! 

Servings 6

Becca Meagen Brosius

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.
4. While the cupcakes are cooking mix together your frosting. You can either spread the frosting on, or pipe it.

Recipe Notes

Weight Watchers | 1 Cupcake No Frosting | 8 Smart Points

 

Weight Watchers | 1 Cupcake With Frosting | 9 Freestyle Smart Points

Check out how easy it is to make these delicious WW friendly Instant Pot cupcakes:

Weight Watchers | 1 Cupcake (Recipes Makes 6) | 8 Smart Points

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