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Air Fryer Strawberry Cupcakes

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Soft and fluffy strawberry cupcakes made in the air fryer with fresh berries and a tender vanilla batter. A creamy strawberry frosting and optional fresh berry garnish make these small-batch cupcakes an easy homemade dessert.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Milk
  • Fresh strawberries, finely diced
  • Strawberry jam or preserves, optional
  • Unsalted butter, softened, for the frosting
  • Powdered sugar
  • Strawberry jam or strawberry puree
  • Vanilla extract, for the frosting
  • Pinch of salt, for the frosting
  • Fresh strawberries for garnish, optional

Instructions

  1. Preheat the air fryer to approximately 320°F (160°C) if recommended for your model.
  2. Place sturdy silicone cupcake cups or liners supported by air-fryer-safe molds in the basket.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In another bowl, beat the softened butter and granulated sugar until creamy.
  5. Add the egg and vanilla extract and mix until well combined.
  6. Gradually add the dry ingredients and milk, alternating between them and mixing just until a smooth batter forms.
  7. Gently fold in the finely diced strawberries. For stronger strawberry flavor, swirl in a small amount of strawberry jam or preserves.
  8. Divide the batter between the prepared cupcake cups, filling each approximately two-thirds full.
  9. Arrange the cupcakes in the air fryer basket without overcrowding.
  10. Air fry at 320°F (160°C) for approximately 10–15 minutes, beginning to check the cupcakes early because air fryer models vary.
  11. Insert a toothpick into the center of a cupcake. Remove the cupcakes when it comes out clean or with a few moist crumbs and no wet batter.
  12. Transfer the cupcakes to a cooling rack and cool completely before frosting.
  13. To make the frosting, beat the softened butter until creamy. Gradually mix in the powdered sugar, followed by strawberry jam or concentrated puree, vanilla extract, and a pinch of salt.
  14. Spread or pipe the strawberry frosting over the completely cooled cupcakes and garnish with fresh strawberry pieces if desired.

Notes

  • Finely dice the strawberries so they distribute evenly without adding large pockets of moisture to the cupcakes.
  • If using frozen strawberries, thaw and drain them thoroughly before chopping and adding them to the batter.
  • Use concentrated strawberry puree or thick jam in the frosting to avoid making it too loose.
  • Add finely grated lemon zest to the batter for strawberry lemon cupcakes.
  • Mini chocolate chips can be folded into the batter for a strawberry chocolate variation.
  • Cream cheese frosting flavored with vanilla and strawberry jam can replace the buttercream; refrigerate cupcakes topped with perishable frosting.
  • For jam-filled cupcakes, remove a small portion from the center of each cooled cupcake, add thick strawberry jam, replace the top, and frost.
  • Store unfrosted cupcakes in an airtight container at room temperature for 1–2 days.
  • Refrigerate cupcakes when using perishable frosting or fresh-fruit toppings and let them sit briefly at room temperature before serving.
  • Unfrosted cupcakes can be frozen in a freezer-safe container and thawed before decorating.

Nutrition

Find it online: https://thefamilycooking.com/air-fryer-strawberry-cupcakes/