Air-Fryer Cupcakes: A Quick, Easy Treat?

Air fryers are a great alternative to traditional ovens, especially in hot summers. They are perfect for baking cupcakes in small batches without heating up your house and oven. You can use a boxed cake mix or make cupcakes from scratch, and the best part is that it only takes about 10-15 minutes! Air-fried cupcakes turn out fluffy, moist, and delicious. You can also get creative with different flavours and frostings. So, if you're craving something sweet and want to try out a fun and easy treat, air fryer cupcakes are the way to go!

Air fryer cupcakes from a mix

Air fryer cupcakes are a fun and easy treat to make, and you can use a box cake mix to speed up the process! Here's a step-by-step guide to making delicious air fryer cupcakes from a mix:

Ingredients and Equipment:

First, gather your ingredients and equipment. You will need:

• A box cake mix in any flavor you prefer (e.g., Betty Crocker Cake Mix)
• Ingredients listed on the box mix, such as eggs, oil, and water
• Your favorite frosting
• Optional toppings like chopped nuts, sprinkles, or mini chocolate chips
• Silicone cupcake holders or paper liners (if using a basket air fryer, silicone liners are recommended)
• A large mixing bowl or stand mixer
• Air fryer

Instructions:

• Prepare the box cake mix according to the directions on the package. Combine the mix with the required ingredients, such as eggs, oil, and water, in a large mixing bowl or stand mixer.
• Beat or whisk the cake batter until all the ingredients are well combined, and you have a smooth and creamy batter.
• If using silicone cupcake holders, lightly spray the inside with non-stick spray. Place the silicone liners or paper liners in the air fryer basket.
• Pour the batter into the liners, filling them about 3/4 of the way full. Avoid overfilling as the fan can cause batter splatter.
• Air fry the cupcakes at 350°F (176°C) for 10-12 minutes. The timing may vary depending on your air fryer's size and wattage, so adjust accordingly.
• Allow the cupcakes to cool completely before frosting them. You can decorate them with your favorite frosting and optional toppings.

Tips:

• It is recommended to preheat the air fryer for best results, especially when baking.
• When pouring the batter, lay the air fryer basket flat on a counter to ensure the cupcakes bake as round as possible.
• Always allow the cupcakes to cool completely before frosting to avoid melting.
• If baking with kids, use a tub of ready-made frosting and have them spread it with the back of a spoon for ease.

Enjoy your freshly baked air fryer cupcakes!

Air fryer cupcakes from scratch

Air fryer cupcakes are a fun and hassle-free baking option. You can make cupcakes from scratch or with a box cake mix, and an air fryer is a convenient alternative to a traditional oven, especially in hot summers. Here's a guide to help you make delicious cupcakes in your air fryer.

Ingredients:

For the cupcakes, you will need standard cake ingredients, including:

• Flour (self-raising or all-purpose)
• Sugar (caster or superfine)
• Butter or margarine
• Milk
• Vanilla extract or paste
• Eggs
• Baking powder (if using all-purpose flour)

For the frosting:

• Icing sugar (powdered sugar)
• Unsalted butter
• Cream (double/heavy)
• Vanilla bean paste or extract

Optional Ingredients for Variations:

You can also add these ingredients to create different cupcake flavors:

• Cocoa powder and coffee or milk for chocolate cupcakes.
• Lemon juice and lemon zest for lemon cupcakes.
• Rainbow sprinkles for funfetti cupcakes.

Instructions:

• Measure all the ingredients into a mixing bowl.
• Beat the ingredients together with an electric hand mixer until the batter is completely smooth. You may need to scrape the bottom and sides of the bowl to ensure all ingredients are well combined.
• Use a cookie scoop to divide the batter between 8-12 paper cup cases or silicone liners, depending on their size.
• Place the cupcakes in the air fryer basket and bake at 160°C (325°F) for 18-25 minutes for large cupcakes and 10-12 minutes for smaller ones. You don't need to preheat the air fryer beforehand.
• Check if the cupcakes are done by inserting a toothpick into the center; it should come out clean. If not, add a couple of minutes to the cooking time.
• Allow the cupcakes to cool completely before adding any frosting.
• For the frosting, whisk all the ingredients in a mixing bowl, starting at low speed and increasing to medium-high until the frosting holds peaks.
• Transfer the frosting to a piping bag fitted with a large star tip and pipe a generous swirl over the cupcakes.

Tips:

• You can use paper cups, cupcake liners, or silicone baking cups in your air fryer.
• The air fryer's capacity and wattage may vary, so adjust the cooking time as needed.
• Baking at a slightly lower temperature without preheating first can help prevent the cupcakes from browning too quickly.
• Don't overfill the paper cases to avoid batter spillage.
• Store the cupcakes in a cake container for 2-3 days or wrap them well and freeze (without frosting).

Variations:

You can easily modify this recipe to create different flavors:

• For chocolate cupcakes, add cocoa powder and milk or coffee to the batter.
• For lemon cupcakes, add lemon juice and zest to the batter.
• You can also experiment with other extracts, zests, and add-ins to create your unique cupcake flavors.

Enjoy your freshly baked air fryer cupcakes! They are a convenient, delicious treat that you can easily make and decorate.

Air fryer chocolate cupcakes

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 2 cups plain flour
• 1/2 teaspoon salt
• 150g granulated sugar (or caster sugar)
• 1 egg
• 125g butter
• 1/4 cup milk

Method:

• Preheat the air fryer to 310°F.
• Whisk the cocoa powder and hot water together until the powder is completely dissolved.
• Add the sugar, oil, milk, egg, and vanilla extract. Whisk well.
• Sift the flour, baking powder, baking soda, and salt over the wet ingredients and stir well.
• Divide the batter into 12 silicone cupcake holders and place them in the air fryer.
• Set the timer for 10 to 12 minutes. Check for doneness with a toothpick. The toothpick should be clean after you stick it into the centre of the cupcake.
• Remove from the air fryer and let cool completely.

Chocolate Buttercream Frosting:

• Beat 8 tablespoons of softened butter on medium speed until soft and creamy.
• Slowly add 2 cups of powdered sugar and 3 tablespoons of cocoa powder. Beat until combined.
• Add a pinch of salt and 1/4 teaspoon of vanilla extract and beat well.
• Slowly add 1 to 4 tablespoons of milk or cream until you reach your desired consistency.
• Spread or pipe the frosting onto the cooled cupcakes.

Tips:

Different models of air fryers will bake at different rates. Start at the lowest time recommended in the recipe.

Variations:

For a more decadent chocolate flavour, add 1/2 cup of mini chocolate chips to the batter, and frost with chocolate buttercream.

Air fryer vanilla cupcakes

Ingredients:

• 250 g (2 cups) self-raising flour
• 250 g (1 ¼ cup) caster sugar (superfine sugar)
• 115 g (½ cup) margarine or softened unsalted butter
• 120 ml (½ cup) milk
• 2 tsp vanilla extract or vanilla bean paste

Simple Vanilla Frosting:

• 260 g (2 cups) icing sugar (powdered sugar)
• 115 g (½ cup) unsalted butter, softened
• 80 ml (⅓ cup) double/heavy cream
• 1 tsp vanilla bean paste or extract

Method:

• Measure all the ingredients into a mixing bowl.
• Beat together with an electric hand mixer until the batter is completely smooth. You might need to scrape the bottom and sides of the bowl with a spatula to ensure all the ingredients are well combined.
• Use a large cookie scoop to divide the batter between 8 large paper cup cases or a medium scoop for smaller cupcake liners – you will have 10-12 cupcakes.
• Place the cupcakes in the air fryer basket and bake at 160°C (325°F) for 23-25 minutes for large cupcakes and 18-20 minutes for smaller ones. You do not need to preheat the air fryer.
• Check the cupcakes are risen, golden, and a toothpick inserted in the middle comes out clean. If they are not quite done, add a couple more minutes to the cooking time.
• Cool completely before adding any frosting.
• Put all the frosting in a mixing bowl and whisk on a low speed setting to combine the ingredients. Increase the speed to medium-high and beat until the frosting holds peaks.
• Transfer to a piping bag fitted with a large star tip.
• Pipe a generous swirl of frosting over the cupcakes and add sprinkles if desired.

Tips:

• If using plain flour, add two teaspoons of baking powder.
• Don't overfill the paper cases.
• To make strawberry frosting, add 2-3 teaspoons of freeze-dried strawberry powder to the basic vanilla frosting.

Storage:

Store the cupcakes in a cake container for 2-3 days or wrap well and freeze (without frosting).

Air fryer lemon cupcakes

Air fryers can be used to bake cupcakes, and they turn out perfectly fluffy, moist, and delicious. Here is a recipe for Air Fryer Lemon Cupcakes:

Ingredients:

• 1 2/3 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons lemon zest
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup room-temperature, unsalted butter
• 2 large eggs, room-temperature
• 1/2 cup sour cream, room-temperature
• 1/4 cup fresh lemon juice
• 1 cup Buttercream Frosting

Method:

Mix the sugar, lemon zest, flour, baking powder, baking soda, and a pinch of salt in a large mixing bowl. In another bowl, mix the wet ingredients: butter, eggs, sour cream, milk, and lemon juice. Slowly add the wet ingredients to the dry ingredients and mix well.

Line a muffin tin with cupcake liners, and fill about 2/3 of the way full. Set the muffin tin into the air fryer basket and set the temperature to 320 degrees Fahrenheit for 10 to 12 minutes, or until a toothpick inserted in the middle comes out clean.

Let the cupcakes cool before frosting and decorating.

Tips:

• It is best to use fresh lemon juice and lemon zest for this recipe, as it adds a lot of flavor.
• If you do not have sour cream, you can use regular yogurt instead.
• Avoid overfilling the cupcake liners, as the fan can cause the batter to splatter.
• If the tops of the cupcakes are browning too much, cover the muffin tin tightly with aluminum foil and continue cooking until the bottoms are done.
• These cupcakes will keep for 2 to 3 days, as the recipe uses fresh eggs. Once frosted, they will need to be stored in the refrigerator.

Frequently asked questions