Comments on: Instant Pot Cupcakes

By: Sara Anderson

Sara Anderson

In reply to Sonica. These should keep well in the fridge for up to a week, though they don't usually last that long ;)

By: Sonica

Sonica

Hey could you please also suggest how long I can store them?

By: Sonica

Sonica

Hi I tried this receipe and it came out sooo good. Only difference was that I used bake option on Airfryer and 340 F for 35 mins. I used mini muffin silicon mold that fits in the insta pot. Thankyou again for this lovely recipe. I would love to try your other muffin receipe too. Please share.

By: Spotter Security

Spotter Security

These Instant Pot cupcakes look amazing! Who knew you could whip up treats like this in no time? Any chance they're 21-day fix-friendly? #DeliciouslyEfficient

By: Becca

Becca

In reply to Annie. I use Bob’s brown rice flour, but you can use whole wheat flour!

By: Annie

Annie

Looks great!! Can’t wait to try it!! What kind of rice flour are you using? Can you use regular flour?

Thanks!

By: Becca

Becca

In reply to Efsane. Hi! I assume it was the almond flour but to be honest I can't say that adding the extra egg wouldn't do that as well. When baking, it's not easy to swap out and add extra ingredients–it's a sure recipe for disaster for me every time. Mixing with a blender could have done it ask well. I hope you try them again with my recipe–it's delicious!

By: Efsane

Efsane

Hi- I used almond flour instead of rice flour and added one more egg. The texture wasn’t good as it didn’t seem to be cake like and it didn’t expand, hence little one didnt eat them :/Do you think it was the extra egg or the fact that ive used almond flour? I also mixed with blender. Thank u!

By: Becca

Becca

In reply to Steven Schwartz. Thanks for the tip! And yes, the directions mention the foil :)

By: Becca

Becca

In reply to Steven Schwartz.

Hi there! You can calculate specific variations here: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076