Simple and Fluffy Air Fryer Cupcakes
These air fryer cupcakes are incredibly easy to make, with a soft, fluffy texture and a light sweetness. The air fryer gives them a golden, slightly crisp top while keeping the inside moist and airy. Perfect for a quick treat any time of the day!
Servings: 4
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.