Red Velvet Cupcakes in the Airfryer
Soft, deep red cupcakes with a mild cocoa flavour and a light, tangy cream cheese frosting on top — easily baked in the airfryer in under half an hour.
Equipment
- 1 Air fryer
- 2 Mixing bowl
- 1 Electric mixer
- 8 Cupcake-forme Silicone or paper in a metal mould
- 1 Sieve
- 1 Dough scraper
- 1 Piping bag For topping
- 1 Cooling rack For cooling
Ingredients
Cupcake batter
- 150 g plain flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
0.25 tsp salt- 100 g sugar
- 80 ml buttermilk
- 60 ml neutral oil E.g. sunflower or rapeseed
- 1 pcs egg At room temperature
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tbsp red gel food colouring Use gel food colouring, not liquid
Cream cheese frosting
- 150 g cream cheese Plain, well chilled
- 50 g butter Soft
- 100 g icing sugar
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat the airfryer to 160 °C fan. Prepare 8 cupcake cases in silicone or paper inside metal moulds.
- Sift 150 g plain flour, 1 tbsp cocoa powder, 1 tsp baking powder, 0.5 tsp bicarbonate of soda and 0.25 tsp salt together into a bowl.
- In another bowl: whisk 100 g sugar, 80 ml buttermilk, 60 ml neutral oil, 1 pcs egg, 1 tsp vanilla extract and 1 tsp apple cider vinegar together into a smooth mixture.
- Add 1 tbsp red gel food colouring and whisk until the colour is even and deep red.
- Fold the dry ingredients into the wet with a spatula — mix only until the batter is smooth and free of flour lumps, no longer.
- Divide the batter between the cupcake cases; fill each one about two thirds, so there is room for them to rise.
Baking in the airfryer
- Place 4 cases at a time in the airfryer at 160 °C fan for 11-13 minutes. Test with a toothpick in the middle — it should come out clean and dry.
- Take the cupcakes out and let them cool completely on a wire rack for at least 30 minutes, before adding the topping. Warm cupcakes will melt the frosting.
Cream cheese frosting and serving
- Beat 50 g butter until light and fluffy with an electric whisk for about 2 minutes, until it is completely soft and pale.
- Add 100 g icing sugar a little at a time and continue beating, until the frosting is white and smooth.
- Gently fold in 150 g cream cheese with a spatula — do not overbeat, or the frosting will become too soft and runny.
- Briefly beat in 0.5 tsp vanilla extract. Pipe the frosting into a piping bag and pipe a pretty swirl on top of each fully cooled cupcake.
Notes
Tips for perfect results:
Use red gel food colouring, not liquid — it gives a deep, saturated colour without making the batter too wet. The cold cream cheese should be folded in gently, so the frosting holds its shape in the piping bag. Variation:
Swap 1 tbsp of the flour for extra cocoa powder for a more pronounced chocolate flavour. You can also sprinkle finely chopped white chocolate or red sugar decorations over the topping. Serving:
Serve at room temperature with coffee or for a festive occasion. Cupcakes look their best the same day they are topped. Portion size:
If your airfryer is smaller, you can make the recipe in two batches.
Use red gel food colouring, not liquid — it gives a deep, saturated colour without making the batter too wet. The cold cream cheese should be folded in gently, so the frosting holds its shape in the piping bag. Variation:
Swap 1 tbsp of the flour for extra cocoa powder for a more pronounced chocolate flavour. You can also sprinkle finely chopped white chocolate or red sugar decorations over the topping. Serving:
Serve at room temperature with coffee or for a festive occasion. Cupcakes look their best the same day they are topped. Portion size:
If your airfryer is smaller, you can make the recipe in two batches.
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 5gFat: 23gSaturated fat: 11gPolyunsaturated fat: 2gMonounsaturated fat: 8gCholesterol: 75mgSodium: 280mgPotassium: 90mgFiber: 1gSugar: 38gVitamin A: 600IUCalcium: 50mgIron: 1.5mgNet carbohydrates: 54g
