Cupcakes

Doneness

Done when the tops are domed and spring back when lightly pressed, and a toothpick pushed into the centre comes out clean or with a few dry crumbs. Wet batter on the toothpick means another minute or two. Because air-fryer heat hits the tops first, watch for the tops setting and browning before the centres are done — if they're colouring too fast, tent loosely with foil and finish.

Oil & seasoning

None on the cupcakes themselves — paper or silicone liners hold the batter. Lightly grease a silicone mould or the liner if your recipe is prone to sticking. Frosting goes on after they cool, never before cooking.

Season with: Vanilla-buttercream (the benchmark): classic vanilla cupcake topped with vanilla buttercream once fully cooled., Chocolate: cocoa batter with chocolate frosting for a double-chocolate cupcake., Lemon: lemon-zest batter with a tangy lemon glaze or cream-cheese frosting., Funfetti: vanilla batter folded with rainbow sprinkles, topped with vanilla buttercream and more sprinkles..

Watch out for

• !Use a lower temperature than an oven recipe calls for — around 320–330 °F (160–166 °C). Air-fryer heat browns the tops fast; the oven's 350 °F will scorch the tops before the centres bake.
• !Fill liners only about two-thirds full so the cupcakes have room to dome without overflowing.
• !Weigh the liners down (fill them, or use a sturdy muffin-tin/silicone mould) — the fan can blow empty or loose paper liners around the basket.
• !Single layer with gaps between cupcakes so air circulates and they bake evenly.
• !Let them cool completely before frosting — warm cupcakes melt buttercream into a slick.