Strawberry Cupcakes with Vanilla Buttercream


  • 1 1/4 cup gluten-free all-purpose baking flour
  • 2 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tsp lime zest
  • 3 tbsp unsalted butter
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/3 cup finely diced fresh strawberries
  • 1 cup powdered sugar
  • 1/3 cup unsalted butter
  • 1/2 tsp vanilla extract
  • 2 tsp whole milk
  • In a large bowl, combine flour, baking powder, baking soda, and salt.
  • In a medium bowl, combine vanilla, lime zest, butter, eggs, and sugar.
  • Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Fold in strawberries, then spoon mixture into six silicone cupcake liners lightly greased with either oil or cooking spray.
  • Add 1 cup of water to the Instant Pot® and insert steam rack. Place cupcake liners on top. Lock lid.
  • Press the Manual or Pressure Cook button and adjust cook time to 9 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
  • Remove cupcakes from pot and set aside to cool 20 minutes.
  • Once cupcakes have cooled, cream together powdered sugar, softened butter, vanilla extract, and milk. Spread topping on cooled cupcakes and serve.
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