Strawberry Red Velvet Cupcakes in Your Pressure Cooker
Enjoy moist and luscious strawberry red velvet cupcakes made perfectly using your pressure cooker for fast and tender results. A delightful treat topped with creamy tangy cream cheese frosting that's sure to impress.
Ingredients
Ingredients
- 1 box red velvet cake mix
- 3 eggs
- ½ cup butter melted and cooled
- ½ cup strawberries pureed
- ¼ cup milk
- ⅔ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- ½ cup butter softened for frosting
- 8 oz cream cheese
- 2 teaspoon vanilla extract for frosting
- 3 to 4.5 cups powdered sugar for frosting
Instructions
Instructions
- Preheat oven to 350°F and line pans with cupcake liners.
- Sift cake mix into a small bowl and set aside.
- In a large bowl, combine eggs, melted butter, pureed strawberries, milk, sour cream, and vanilla extract.
- Add cake mix and stir until smooth.
- Fill cupcake liners ¾ full and bake for 16-22 minutes or until an inserted knife comes out clean.
- For the frosting, beat softened butter and cream cheese for 2 minutes. Add vanilla and 3 cups powdered sugar, beat well, and add more powdered sugar until desired consistency.
- Pipe frosting onto cooled cupcakes and top with strawberries.
Notes
Use pre-pureed frozen strawberries for convenience or cupcake liners that don't require a pan for pressure cooker baking. Quick release can be used but watch the cupcakes to prevent shrinking. Leftover frosting can be stored in the fridge.