Air Fryer Red Velvet Cupcakes
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I never expected Air Fryer Red Velvet Cupcakes to turn out this soft and bakery-perfect, but they absolutely do. The buttermilk makes them incredibly tender, while brown sugar adds caramel warmth that plays perfectly with the cocoa. That tangy cream cheese frosting seals the deal. They’re done faster than the oven without sacrificing quality.
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I make these for Valentine’s Day, Christmas, birthday parties, and potlucks because they’re easy to transport and always disappear fast. They look impressive but are easy to make, perfect for Mother’s Day celebrations too. Store unfrosted cupcakes at room temperature for 3 days, frosted ones in the fridge for a week, or freeze unfrosted for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Red Velvet Cupcakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making red velvet cupcakes in the air fryer is easier than you think, and they turn out perfectly moist every time.
Mix the Dry Ingredients
Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. I like using this balloon whisk to make sure there aren’t any lumps, especially with the cocoa powder. Set the bowl aside while you work on the wet ingredients.
Cream the Butter and Sugar
Beat the butter, brown sugar, red food coloring, and vanilla on low speed until just combined, then increase to medium-high for about 2 minutes so the mixture becomes light and fluffy, which helps create that tender crumb. A stand mixer makes this step effortless, but a hand mixer works well too.
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Add the Eggs
Scrape down the sides of the bowl with a spatula, then beat in the eggs one at a time so they’re fully incorporated before adding the next one. I like using a silicone spatula like this because it scrapes every bit of batter clean without scratching my bowl. The batter should look smooth and creamy.
Alternate Dry Ingredients and Buttermilk
On a low speed, alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. If you’re out of buttermilk, stir 1 tablespoon of white vinegar or lemon juice into a cup of whole milk and let it sit for 5 minutes until it thickens. It works as a perfect substitute and still gives the cupcakes their signature tang and tender crumb.
Mix just until combined to avoid dense, tough cupcakes, and stop once the batter is thick but still pourable.
Fill the Cupcake Liners
Pour the batter into air fryer-safe cupcake liners placed inside silicone or metal molds. I use these cupcake papers because they fit perfectly in my air fryer basket and make the cupcakes quick to remove. Fill each liner almost to the top because they won’t rise as much as oven-baked cupcakes.
Air Fry the Cupcakes
Arrange the molds in a single layer in the air fryer basket. Air fry at 300°F (150°C) for 13–16 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool in the molds for 10–15 minutes to help them set so they don’t fall apart when you move them to this wire rack to cool completely before frosting.
Make the Cream Cheese Frosting
Beat butter, cream cheese, vanilla, salt, and powdered sugar until fully incorporated. The frosting should be smooth and creamy, not grainy.
Once the cupcakes are completely cool, spread or pipe the cream cheese frosting generously on top. I use a piping bag with a star tip because it gives the frosting those pretty, bakery-style swirls with zero effort.
If you want to take them up a notch, sprinkle a few cake crumbs over the tops for extra texture and a polished finish. It’s totally optional, but it makes them look stunning. Either way, they’re delicious. Serve and enjoy!
These cupcakes hold up surprisingly well on the go when you pack them properly. Place the frosted cupcakes in a single layer inside a hard-sided cupcake carrier so the tops stay perfect without any smudging.
If you’re heading out in warm weather, chill them in the fridge first, then tuck the carrier into a cooler with ice packs to keep the cream cheese frosting firm and picture-perfect.
Equipment
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 4 tablespoons Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 ½ cups light brown sugar
- 1 teaspoon concentrated red gel food coloring
- 1 ½ teaspoons vanilla extract
- 2 large eggs at room temperature
- 1 cup buttermilk
For the Cream Cheese Frosting:
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups powdered sugar
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 4 tablespoons Dutch-processed cocoa powder, ½ teaspoon baking soda, ¾ teaspoon baking powder, ¼ teaspoon salt
- In a stand mixer (or with a hand mixer), beat butter, brown sugar, red food coloring, and vanilla on low until just combined, then on medium-high for about 2 minutes until light and fluffy.½ cup unsalted butter, 1 ½ cups light brown sugar, 1 teaspoon concentrated red gel food coloring, 1 ½ teaspoons vanilla extract
- Scrape the bowl, then beat in the eggs one at a time, mixing well after each addition.2 large eggs at room temperature
- On low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined — do not overmix.1 cup buttermilk
- Pour the batter into air fryer-safe cupcake liners placed inside silicone or metal molds. Fill each almost to the top.
- Arrange the molds in a single layer in the air fryer basket. Air fry at 300°F (150°C) for 13–16 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the molds for 10–15 minutes, then transfer to a wire rack to cool completely.
- Beat butter, cream cheese, vanilla, salt, and powdered sugar, mixing until fully incorporated.¼ cup unsalted butter, 4 ounces cream cheese, ½ teaspoon vanilla extract, ½ teaspoon salt, 2 cups powdered sugar
- Once the cupcakes are completely cool, spread or pipe cream cheese frosting generously on top.
Notes
- Use room temperature ingredients: Cold eggs and butter won’t cream properly, and the batter won’t be as smooth or fluffy.
- Use gel food coloring, not liquid: Gel gives you that vibrant red color without adding extra moisture to the batter.
- Don’t overmix the batter: Once you add the dry ingredients and buttermilk, mix just until combined to keep the cupcakes light and tender.
- Don’t overfill the liners: Air fryer cupcakes don’t rise as much as oven-baked ones, so fill them almost to the top for a perfect dome shape.
- Check for doneness early: Air fryers vary, so start checking at 13 minutes with a toothpick to avoid overbaking.
- Let them cool completely before frosting: Warm cupcakes will melt the cream cheese frosting and make it slide right off.
- Flash freeze before storing: Freeze frosted cupcakes on a baking sheet for 1 hour before transferring to a container so the frosting doesn’t smudge.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate frosted ones for up to a week. The fridge keeps the cream cheese frosting stable, but let the cupcakes sit at room temperature for about 15 minutes before serving so they aren’t too cold.
For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 2–3 months. Thaw them at room temperature, then frost right before serving so the frosting tastes fresh. If you freeze them already frosted, the texture may turn a bit weepy once they thaw.
What to Serve With Air Fryer Red Velvet Cupcakes
These cupcakes are perfect on their own, but I also love pairing them with a glass of cold milk or hot coffee for a simple dessert treat. For extra variety at parties, serve them alongside chocolate chip cookies, brownies, or sugar cookies to create a dessert spread with different flavors and textures.
Fresh berries or strawberries on the side add a bright, fresh contrast to the rich cream cheese frosting. For Valentine’s Day or celebrations, you can set them out with chocolate-covered strawberries, macarons, or homemade fudge.
More Easy Recipes for You to Try at Home
If you love these, you’ll want to try my other air fryer sweet treats that bake up perfectly every time.
