Cupcakes in the Air Fryer
Air fryer cupcakes are done in around 13 minutes per batch, with light, evenly risen sponges and no need to heat a big oven for a dozen. The fan can blow empty paper cases around and brown the tops too quickly, so a few simple habits matter. This recipe covers the right temperature, how many fit in a basket, and a vanilla buttercream for the finish.
- Temperature
- 160°C
- Total time
- 1:11hr
- Prep
- 15min
- Servings
- 12
- Per serving
- 275kcal
Why the air fryer works for cupcakes
Air fryer cupcakes bake in about 13 minutes because the small chamber surrounds each case with moving hot air. There is no wait for a large oven to warm up, and the sponges rise evenly. Cupcakes in air fryer baskets also suit anyone who wants a handful for tea rather than a whole tray.
The limits are capacity and the fan. A 4 litre basket holds four cupcakes and a 6 litre one holds six, so a full dozen means two or three batches. The fan can also blow light paper cases around, which is why this recipe uses a silicone tray or double cases and a lower 160 °C. Many people search for cup cakes in air fryer or fairy cakes, and the method for all of them is the same.
How to make cupcakes in the air fryer
Tap a time to start a timer.
- Cream the butter and sugar Beat 110 g butter and the caster sugar for until pale and fluffy. Beat in the eggs one at a time with the vanilla, adding a spoonful of flour if the mixture starts to curdle.
- Fold in the flour Fold in the flour, then the 2 tbsp of milk, until you have a soft dropping consistency. Do not beat once the flour is in.
- Fill the cases Stand the paper cases in a silicone muffin tray or inside a second case each, so they hold their shape. Fill each one two thirds full, about 2 tbsp of batter. Never put empty cases in the basket, because the fan can lift and flip them.
- Bake in batches Preheat the air fryer to 160 °C for . Put 6 cupcakes in the basket (4 in a 4 litre basket) with a gap between each and cook for . They are done when the tops spring back and a skewer comes out clean. Repeat with the second batch.
- Cool and frost Cool for at least on a wire rack. Beat 100 g butter with the icing sugar and 1 tbsp milk for until pale and spreadable, then pipe or spoon it on top.
Cooking times and temperatures
| Cupcakes | Temperature | Time |
|---|---|---|
| Vanilla cupcakes6 per batch | 160 °C | 12–14 min |
| Fairy cakes (small cases) | 160 °C | 10–12 min |
| Chocolate cupcakesSwap 20 g flour for cocoa | 160 °C | 12–14 min |
| Cupcakes from a packet mix | 160 °C | 12–15 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Weigh the batter. About 40 g per case gives cupcakes of equal size, so they all finish at the same time.
- Leave a gap. The cases should not touch, otherwise the sides stay pale and doughy.
- Do not overfill. Two thirds full allows a gentle dome. Fuller cases rise too high, brown at the top and crack.
Serving
Frost the cooled cupcakes with buttercream and add sprinkles for a birthday, or dust with icing sugar for afternoon tea. They sit well next to a tray of chocolate cake slices and brownies, and the dessert section has more ideas. Air fryer cupcakes are ideal for a small party when you only need a dozen.
Storing and reheating
Unfrosted cupcakes keep for 3 days in an airtight tin, and for 3 months in the freezer. Frosted ones keep for 2 days. To refresh an unfrosted cupcake, put it in the air fryer at 160 °C for 2 minutes until it is warm.
Variations
- Chocolate cupcakes: Replace 20 g of the flour with 20 g cocoa powder and add a tablespoon of milk.
- Lemon cupcakes: Add the zest of one lemon to the batter and a squeeze of juice to the buttercream.
- Jam-filled: Press a little raspberry jam into the middle of each case after spooning in the batter, then cover with a bit more batter.
Troubleshooting
- The cases blow over or the tops are lopsided
- Use a silicone tray or double paper cases and make sure they are filled before they go in. Do not preheat with empty cases in the basket.
- The tops are brown but the middle is sticky
- The heat was too high. Bake at 160 °C and check at 12 minutes. If the tops brown early, tuck foil snugly over them – never leave it loose.
- The cupcakes sink after baking
- The batter was overbeaten or the cakes came out too early. Fold gently and check that a skewer comes out clean before removing them.
Frequently asked questions
How long do cupcakes take in an air fryer?
About 13 minutes at 160 °C per batch of 6. Smaller fairy cakes need 10–12 minutes, and a full dozen needs two or three batches.
Can you make cupcakes in an air fryer?
Yes. They bake evenly at 160 °C. Use silicone or double paper cases, fill them two thirds full and leave a gap between each.
How many cupcakes fit in an air fryer?
Four in a 4 litre basket and six in a 5–6 litre one. They need space so the air can circulate around each case.
Can you use paper cases in an air fryer?
Yes, as long as they are filled with batter and sit in a silicone tray or a second case. Empty paper cases are light enough to be blown into the heating element.
Can I bake cupcakes from a mix in the air fryer?
Yes. Use the same settings of 160 °C for 12–15 minutes and check one with a skewer.
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