Air Fryer Cupcakes
Enjoy soft, fluffy treats with a crispy exterior using an air fryer for a quick and satisfying dessert.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure it is at room temperature.
- 2 large eggs Use room temperature for better mixing.
- 1/2 cup milk Room temperature is preferred.
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your air fryer to 320°F (160°C).
- In a mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In another bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with flour mixture, stirring gently until just combined. Avoid overmixing.
Baking
- Line your air fryer basket with cupcake liners or use silicone molds.
- Pour or scoop the batter into the prepared liners or molds, filling each about two-thirds full.
- Place the filled liners or molds in the air fryer basket in a single layer, ensuring they don’t touch each other.
- Cook for 10-12 minutes, checking for doneness with a toothpick.
- Let the cupcakes cool in the basket for a few minutes before transferring them to a wire rack.
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Notes
Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for a week. For longer storage, freeze them tightly wrapped.