There’s nothing better than a batch of soft, fluffy cupcakes made effortlessly in the air fryer! These cupcakes have a light and airy texture, perfectly sweet with bursts of raisins in every bite. They’re quick to make, require simple ingredients.
Perfectly Fluffy Air Fryer Cupcakes
The first time I got an air fryer was about ten years ago. As soon as I had it in my hands, I couldn’t wait to try it out.
I don’t even remember what I cooked first, but I do remember that from that moment on, I was hooked.
Over the years, my air fryer has become one of my most-used kitchen appliances. It’s incredibly versatile, allowing me to cook everything from savory dishes to baked goods with ease.
At first, I thought an air fryer was mainly for frying, but I quickly realized it could do so much more. I’ve used it to toast bread, bake cakes and muffins, and even make traditional snacks like air fryer chestnuts and crispy potato wedges.
The convenience of an air fryer makes baking much simpler—you don’t need to preheat a large oven, and the results are just as delicious.
That’s why I love making these air fryer cupcakes. They’re quick, easy, and have become a family favorite in my home.
When separating egg whites and yolks, I always use my favorite method, just like I did in my rice cooker cake recipe. I crack the eggs into a bowl and use a spoon to gently scoop out the yolks into a separate bowl. This method ensures that the egg whites stay clean and free from any traces of yolk, which is essential for getting a perfect meringue.
I like to keep these cupcakes simple, so I don’t add any frosting. They’re delicious on their own, with a soft, airy texture and just the right amount of sweetness. Of course, you can always customize them by adding a dusting of powdered sugar or pairing them with a cup of tea or coffee.
Tips for Success
- Keep the egg whites clean– When separating eggs, make sure there is no trace of oil or yolk in the bowl. Any fat will prevent the egg whites from whipping up properly. Use a clean, dry bowl that is free of any grease.
- Adjust the temperature if needed– Air fryers vary in temperature accuracy, so you may need to adjust the settings slightly. If your air fryer runs hot, reduce the temperature by 5–10°C to prevent over-browning.
Why You‘ll Love This Recipe
- Quick and Convenient– No need to preheat an oven, just mix, bake, and enjoy!
- Light and Fluffy– Whipping the egg whites creates a beautifully airy texture.
- Less Oil, No Butter– Uses corn oil instead of butter for a lighter taste.
- Versatile & Customizable– Add nuts, dried fruits, or even chocolate chips!
Ingredients
- 40g whole milk
- 35g corn oil
- 50g cake flour
- 3 eggs
- 3 drops lemon juice
- 35g granulated sugar
- 30g raisins
- white sesame seeds, for garnish (optional)
Instructions
Mix Liquid Ingredients
In a clean bowl, whisk together 40g whole milk and 35g corn oil until fully emulsified. The mixture should look smooth without visible oil droplets.
Incorporate Flour to Make the Batter
Sift 50g cake flour into the emulsified mixture. Use a spatula to gently fold in the flour using a “Z” motion until fully combined and smooth.
Separate Egg Whites and Yolks
Carefully separate 3 eggs, ensuring no yolk gets into the whites. Place the yolks into the batter and the whites into a clean, dry bowl.
Make Egg Yolk Batter
Mix egg yolk batter with a spatula until smooth and well combined.
Whip Egg Whites
Add 3 drops lemon juice to the egg whites. Using an electric mixer, beat on low speed until large bubbles form. Add 35g granulated sugar all at once and continue beating on medium speed until stiff peaks form.
Combine Batter and Meringue
Gently fold one-third of the whipped egg whites into the batter. Once combined, fold the batter into the remaining egg whites until fully incorporated.
Add Raisins and Fill the Cupcake Liners
Fold in 30g raisins evenly. Transfer the batter into a piping bag (or use a plastic bag with a small cut at the corner). Pipe batter into cupcake liners, filling each about 80% full.
Pre-Bake Preparation & Garnish
Lightly tap the filled liners on the counter to remove air bubbles. Sprinkle with white sesame seeds if desired.
Bake the Cupcakes
Place cupcakes into the air fryer at 130°C (266°F) and bake for 35 minutes. Check for a golden brown top and a fully risen cupcake.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Cake flour gives a softer texture, but you can use all-purpose flour if necessary. The texture might be slightly denser.
How do I store these cupcakes?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Why can‘t egg whites touch water, but lemon juice is fine?
Water prevents egg whites from whipping properly, but lemon juice actually helps stabilize them by adjusting their alkalinity. This makes it easier to achieve stiff peaks, giving the cupcakes a light and fluffy texture.
Simple and Fluffy Air Fryer Cupcakes
Ingredients
- 40 g whole milk
- 35 g corn oil
- 50 g cake flour
- 3 eggs
- 3 drops lemon juice
- 35 g granulated sugar
- 30 g raisins
- white sesame seeds for garnish (optional)
Instructions
Mix Liquid Ingredients
- In a clean bowl, whisk together 40g whole milk and 35g corn oil until fully emulsified. The mixture should look smooth without visible oil droplets.
Incorporate Flour to Make the Batter
- Sift 50g cake flour into the emulsified mixture. Use a spatula to gently fold in the flour using a "Z" motion until fully combined and smooth.
Separate Egg Whites and Yolks
- Carefully separate 3 eggs, ensuring no yolk gets into the whites. Place the yolks into the batter and the whites into a clean, dry bowl.
Make Egg Yolk Batter
- Mix egg yolk batter with a spatula until smooth and well combined.
Whip Egg Whites
- Add 3 drops lemon juice to the egg whites. Using an electric mixer, beat on low speed until large bubbles form. Add 35g granulated sugar all at once and continue beating on medium speed until stiff peaks form.
Combine Batter and Meringue
- Gently fold one-third of the whipped egg whites into the batter. Once combined, fold the batter into the remaining egg whites until fully incorporated.
Add Raisins and Fill the Cupcake Liners
- Fold in 30g raisins evenly. Transfer the batter into a piping bag (or use a plastic bag with a small cut at the corner). Pipe batter into cupcake liners, filling each about 80% full.
Pre-Bake Preparation & Garnish
- Lightly tap the filled liners on the counter to remove air bubbles. Sprinkle with white sesame seeds if desired.
Bake the Cupcakes
- Place cupcakes into the air fryer at 130°C (266°F) and bake for 35 minutes. Check for a golden brown top and a fully risen cupcake.