Vanilla Cupcakes with Cream Cheese Frosting
Ready in about 40 minutes | Servings 4. Per serving: 497 Calories; 17.8g Fat; 77g Carbs; 9.8g Protein; 48.5g Sugars.
Nutrition
Ingredients
| 4 ounces | 115 g | Cream cheese |
| a pinch | Salt | |
| 1/4 teaspoon | 1.3 ml | Ground cinnamon |
| 1 cup | 240 ml | Cake flour |
| 1 1/2 teaspoons | 7.5 ml | Baking powder |
| 1 teaspoon | 5 ml | Vanilla extract |
| 1 | Egg | |
| 1/3 cup | 80 ml | Powdered sugar |
| 1 cup | 240 ml | Heavy cream, cold |
| 1/2 cup | 120 ml | Honey |
| 1/4 | Almond milk | |
| 1/4 teaspoon | 1.3 ml | Ground cardamom |
Instructions
In a mixing bowl, thoroughly combine the flour, baking powder, salt, cardamom, cinnamon, and vanilla. Then, gradually add in the egg, honey, and milk. Mix to combine well. Now, spoon the batter into silicone cupcake liners and cover them with foil. Place 1 cup of water and a metal trivet in your Instant Pot. Lower your cupcakes onto the trivet. Secure the lid. Choose the "Manual" mode and cook for 25 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid. While the cupcakes are cooking, prepare the frosting by mixing the remaining ingredients. Frost your cupcakes and enjoy!