Add all your cupcake ingredients (flour, sugar, butter, eggs, milk, vanilla) into a mixing bowl. Use an electric mixer to beat until smooth, scraping down the sides as needed.
Using a large cookie scoop, fill 8 large cupcake liners or 10-12 medium liners. Don’t overfill—no more than two-thirds full.
Arrange the liners in your air fryer basket, making sure there’s space for air to circulate.
Set the temperature to 160°C (325°F). Bake large cupcakes for 23-25 minutes or smaller ones for 18-20 minutes.
Check for doneness by inserting a toothpick into the center. It should come out clean. If not, add 1-2 more minutes to the timer.
Cool completely before frosting. To make the frosting, whisk powdered sugar, butter, cream, and vanilla until peaks form. Add strawberry powder for a fruity twist.
Pipe onto cooled cupcakes, top with sprinkles, and dig in!
