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Air Fryer Vanilla Cupcakes
Air Fryer Vanilla Cupcakes is a modern British recipe for a classic vanilla cupcake that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Vanilla Cupcakes.
prep time
20 minutes
cook time
12 minutes
Total Time:
32 minutes
Makes:
12
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesBritish Recipes
This is my classic vanilla cupcake recipe. I’ve based this on an American recipe using buttermilk as the acid in the buttermilk activates the baking powder, giving a better rise. You could replace this with milk and a couple of tablespoons of lemon juice. Work the milk into the batter first, followed by the lemon juice (otherwise the milk will curdle).
Ingredients:
180g (1 1/4 cup) plain (all-purpose) flour
1 tsp baking powder
1/2 tsp salt
110g (1/2 cup) unsalted butter, room temperature
150g (3/4 cup) granulated sugar
2 eggs
2 teaspoon pure vanilla extract
120ml (1/2 cup) buttermilk
For the Vanilla Buttercream:
220g (1 cup) Butter
450g (1 lb) Icing (confectioners’) Sugar
3 tbsp Single Cream
2 tsp Vanilla Extract
1 tbsp runny honey
Method:
Cream together the butter, granulated sugar, and vanilla extract in a bowl. In another bowl, sift together the flour, baking powder, and salt.
Add the eggs to the butter and sugar mix, on at a time, mix thoroughly to combine after each addition. Then slowly add the flour mixture into the bowl, alternating with the buttermilk. Mix well to combine.
Prepare your cupcake tin. Either use paper liners or liberally grease the wells. Fill the cupcake wells or papers, filling no more than about 2/3 full.
Transfer to your air-fryer and Air-Fry at 160°C (320°F) for 12 to 15 minutes. Or until a toothpick insert into the centre of the cupcakes emerges cleanly. Carefully remove from the air-fryer and set aside to cool.
Whilst the cupcakes are cooling prepare the vanilla buttercream. Using your hand mixer mix the icing sugar into the butter. Add in other ingredients and carry-on mixing until you have a creamy buttercream. Refrigerate while the cupcakes cool.
Spoon the chilled buttercream into a piping bag fitted with your choice of nozzle (I used a large star nozzle). Pipe your desired pattern on top of the cupcakes, garnish with finely-grated lime zest and serve.
