Carrot Airfryer Cake Cupcakes

MAKE BATTER

1. Grease baking cups or silicone cone baking cups with butter baking spray.
2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
3. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined, then add pineapple and mix until fully incorporated.
4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear, and the batter is smooth. Stir in the carrots, coconut and pecans (optional).

BAKE CAKE

1. Fill cupcakes cups ¾ of the way as many as comfortable fit in your sized air fryer, leaving a little space between each one. Turn on air fryer and cook for 15 minutes at 275.

PIPEABLE CREAM CHEESE FROSTING

1. In a large bowl, beat softened butter until its creamy then add softened cream cheese and continue to beat on low speed until fully incorporated then stop. Do not over mix. Finally add vanilla extract and confectioners’ sugar one half cup at a time on medium speed until creamy about one minute. Place in piping bag and keep in cool place or refrigerator until you’re ready to use or it will get too soft.
2. When the cupcake is completely cool, pipe the frosting on top of the cupcake and garnish with sanding sugar or pecans!

Chef Tips:

*If frosting is too thick to pipe, just add a little cream to soften

*Don’t overcook your cupcakes and not all air fryers are created equal! Cooking time can also depend on how many cupcakes are in air fryer. A few minutes before they are done, check with the toothpick test. Insert and remove toothpick. If it comes out clean, they’re ready. Quickly remove and let cook out of air fryer to avoid overcooking. Let cupcakes cool for a few minutes in the cupcake pan before transferring them to a cooling rack