Air Fryer Red Velvet Cupcakes

I love making Air Fryer Red Velvet Cupcakes when I need a fancy dessert that looks impressive but comes together easily. Each cupcake is tender and velvety from buttermilk, with brown sugar adding gentle caramel warmth, cocoa bringing subtle richness, and tangy cream cheese frosting as the finishing touch. They're perfect for Valentine's Day, Christmas, birthday parties, Mother's Day, and potlucks since they transport easily and always disappear fast. The air fryer gets them done faster than the oven without heating up your kitchen.

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Prep Time: 25

Cook Time: 16

Total Time: 41

Course: Dessert

Cuisine: American

Keyword: Air Fryer Red Velvet Cupcakes

Servings:

Calories: 403kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are a few tips to make sure your air fryer red velvet cupcakes turn out perfect every time:

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

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