Air Fryer Pumpkin Cupcakes Recipe

Air Fryer Pumpkin Cupcakes Recipe

Ingredients

Makes 12 cupcakes

• 1 cup all-purpose flour, sifted
• 2 teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup sugar
• 1 stick unsalted butter, room temperature ½ cup pumpkin puree, fresh or canned
• 1½ teaspoon vanilla extract
• 2 large eggs

Maple Cream Cheese Frosting

Makes 24 cupcakes

• 8-ounce package cream cheese
• 2 tablespoons unsalted butter, room temperature
• 2 teaspoons maple extract
• 2 cups powdered sugar, sifted

Method

1. With a mixer, cream the butter and cream cheese until fluffy and smooth
2. Add the extract, then slowly add in the powdered sugar
3. Mix until light and fluffy
4. Top each cupcake with frosting
5. Sift together the flour, pie spice, baking powder and salt, set aside
6. With a hand or stand mixer, cream the sugar and butter together until light and fluffy, about 3 minutes
7. Add the pumpkin puree, vanilla and eggs, and mix until smooth and creamy
8. Slowly add the dry ingredients, mixing until incorporated
9. Line each silicone muffin cup with a parchment cupcake liner
10. Fill each cupcake liner ? of the way
11. Place the muffins cups in the AIR FRYER basket, 4 at a time
12. Set temperature to 350 degrees and time to 12 minutes
13. To check for doneness, insert a toothpick in the center of one cupcake
14. If it comes out clean, it is cooked through
15. Remove cupcakes to a rack to cool and repeat with the remaining cupcakes
16. Cover with Maple Cream Cheese Icing, and sprinkle with brown sugar, if desired

Maple Cream Cheese Frosting

1. With a mixer, cream the butter and cream cheese until fluffy and smooth
2. Add the extract, then slowly add in the powdered sugar
3. Mix until light and fluffy
4. Top each cupcake with frosting

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