Air-Fryer Cupcakes: Quick, Easy, And Delicious!

Air fryers are a great alternative to ovens when it comes to baking cupcakes. They are more energy-efficient, quicker, and safer for children to use. The cupcakes are also just as delicious – light, fluffy, and moist.

The process is simple: all you need is a box of cake mix (any brand or flavour will do), silicone or paper cupcake liners, and frosting (optional). First, prepare the cake batter according to the instructions on the box. Then, fill each liner about 3/4 full and place them in the air fryer basket. Air fry for 10-12 minutes at 320-350°F or until a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool, then frost and decorate with sprinkles.

Choosing the right ingredients

Keep It Simple:

Start with a basic recipe, especially if you're new to baking cupcakes in an air fryer. Choose a simple recipe like a vanilla or chocolate cake, as these are easier to master and will help you understand how your air fryer bakes.

Boxed Cake Mix or Homemade:

You can opt for a boxed cake mix, which is convenient and saves time. Any brand will do, and you can even get creative by adding your own twist, like a teaspoon of cocoa powder and a splash of coffee for chocolate cupcakes. Or, if you prefer, you can make your cake batter from scratch by combining basic ingredients like flour, sugar, butter, eggs, and flavourings.

Type of Flour:

If you're making your batter from scratch, the type of flour you use is important. Self-raising flour is a good choice, as it already contains a leavening agent, such as baking powder, which will help your cupcakes rise. If you only have plain flour, that's okay; just be sure to add a leavening agent to ensure your cupcakes rise nicely.

Sweeteners and Flavourings:

Sugar is a standard ingredient in cupcakes, and caster sugar is an excellent choice as it has a fine texture and will easily blend into your batter. For flavourings, vanilla is a popular option, and you can use vanilla extract or paste. You can also experiment with other extracts like lemon or almond to add a unique twist to your cupcakes.

Fats:

Butter or margarine is a must for making your cupcakes rich and moist. You can use unsalted butter or baking spread, depending on your preference. If you're using butter, ensure it's at room temperature before you begin mixing your batter, as this will help it blend more easily with the other ingredients.

Milk:

Milk is another essential ingredient, adding moisture and helping to bind your batter together. You can use regular cow's milk or a plant-based alternative, such as soy or almond milk, if you prefer.

Food Colouring:

If you want to get creative with colours, add a few drops of food colouring to your batter. This is a fun way to make your cupcakes more festive for holidays like Valentine's Day or St. Patrick's Day.

Baking Equipment:

While not exactly an ingredient, it's important to have the right equipment. You'll need cupcake liners, and you can choose between paper or silicone ones. Silicone liners hold their shape well, while paper liners may require a muffin tin to provide support.

Now that you know how to choose the right ingredients, you're well on your way to making delicious air-fried cupcakes!

Selecting the right pan

• Size: Most air fryers are not large enough to accommodate anything bigger than an 8-inch round pan. Smaller pans are preferable because they allow for more even baking and reduce the chances of the cupcake tops burning before the centres are cooked. If you're baking a full-size batch, you may need to bake in multiple batches or use a muffin tin that fits in your air fryer.
• Material: Silicone liners or paper cupcake liners can be used in the air fryer. Silicone liners hold their shape without the need for a baking pan, but if using paper liners, it is recommended to double them up for added stability and to prevent the cupcakes from spreading too much.
• Type: A half-size Bundt pan (about 3-cup capacity) is ideal for air fryer cakes. The centre tube allows hot air to circulate through the cake, resulting in more even baking. If using a traditional cupcake pan, the two-layer tin foil and paper cup liners can be filled without the pan. Alternatively, you can place a standard cupcake pan upside down, form 5-inch square pieces of tin foil over the exterior of the pan cups, and then place paper liners inside.

Determining time and temperature

When it comes to determining the time and temperature for baking cupcakes in an air fryer, there are a few key factors to consider. Firstly, it's important to note that air fryers are smaller than conventional ovens and cook using convection baking, which means that recipes may need to be adjusted. Most cupcake recipes for air fryers recommend baking at a temperature between 320°F and 350°F (160°C to 176°C). The baking time varies depending on the size of the cupcakes, but on average, it takes around 10 to 25 minutes to bake cupcakes in an air fryer.

It's worth mentioning that air fryers don't usually require preheating, which saves time and energy. However, if your air fryer does require preheating, set it to 325°F for 2-3 minutes.

Since the chief challenge in air frying cupcakes is getting the centre fully baked without burning the crust, it's recommended to bake at a slightly lower temperature to prevent overbrowning. Additionally, smaller cupcakes bake more evenly and quickly than larger ones, so you may need to adjust the temperature and time accordingly.

To check if your cupcakes are done, insert a toothpick into the centre—if it comes out clean, they're ready! If not, put them back in the air fryer and bake in 2-3 minute intervals until done.

Preventing the cake's top crust from burning

To prevent the top crust of your cupcakes from burning, there are a few things you can do. Firstly, it is important to not overfill the cupcake liners. Fill them only about 3/4 of the way full. If you are using paper liners, it is recommended to double them up to make them sturdier and prevent the batter from spreading too much. You can also use silicone liners, which hold their shape better.

Another tip is to rotate the cupcakes halfway through the cooking time. This can help to prevent the batter from being blown around by the air fryer fan, which can cause an uneven finish. If your cupcakes do end up with a lopsided or uneven top, you can simply trim the tops before frosting to make them look neater.

Additionally, if you find that your cupcakes are browning too quickly, you can wrap your muffin tin or cupcake liners in foil. This will help to slow down the browning process and prevent burning.

Finally, it is important to allow your cupcakes to cool completely before frosting them. This will give them time to set and prevent any mess or smudging of the frosting.

Storing the cupcakes

Storing your cupcakes correctly is essential to keeping them fresh and delicious. Here are some detailed instructions on how to store your cupcakes, whether they are frosted or unfrosted, to ensure they remain tasty and moist:

Storing Unfrosted Cupcakes:

• Let the cupcakes cool completely. Placing warm cupcakes in an airtight container will create sticky tops, making it harder for the frosting to stick. It can also cause the cupcakes to peel away from their liners.
• Use a wire cooling rack to let the cupcakes cool for at least an hour. The wire rack allows air to circulate, helping the cupcakes cool faster and preventing the bottoms from getting soggy.
• Once the cupcakes are completely cool to the touch, place them in a storage container with a tight-fitting lid, preferably airtight. Avoid using plastic wrap or plastic bags, as these can make the cupcake tops sticky.
• Store the cupcakes at room temperature on the kitchen counter. The refrigerator tends to dry out cupcakes faster, but if you must store them in the fridge due to hot weather, bring them back to room temperature before serving.
• Frost the cupcakes within two days, as they are best consumed within 48 hours of baking.

Storing Frosted Cupcakes:

• Use a deep, airtight container to store frosted cupcakes. Specialized cupcake carriers are available, but any airtight container will do.
• Place the cupcakes in a single layer in the container. Cover with the lid and store at room temperature away from direct sunlight.
• Frosted cupcakes with buttercream or ganache can be stored this way for 1-2 days.
• If your cupcakes have whipped cream frosting, store them in the refrigerator, as whipped cream is perishable and will melt at room temperature.
• For longer storage, you can freeze the frosted cupcakes. First, place them in the freezer, uncovered, until the frosting is frozen. Then, individually wrap each cupcake with plastic wrap and store them in an airtight container in the freezer for up to three months.
• To defrost, remove the plastic wrap and let the cupcakes thaw in the refrigerator overnight. Then, bring them to room temperature (about 30 minutes) before serving.

General Tips for Storing Cupcakes:

• Cupcakes are best consumed within 3-4 days of baking, after which they may start to dry out.
• Always cool your cupcakes completely before storing them, regardless of the storage method or temperature.
• If you plan to store cupcakes for an extended period, freezing is a great option. Wrap them tightly in plastic wrap, then store them in an airtight bag or container in the freezer for up to three months.
• When defrosting frozen cupcakes, remove the plastic wrap and let them thaw at room temperature for about 1-2 hours.
• If you are storing store-bought cupcakes, keep them in their original bakery box with the flaps taped down to limit air exposure and prevent drying out.

By following these instructions, you can ensure your cupcakes stay fresh and delicious until you're ready to serve them!

Frequently asked questions