Preheat your air fryer to 320°F (160°C) for 3–5 minutes. If your model runs hot, drop to 300–310°F for more even baking.

Set up your cups. Place paper liners in silicone muffin cups or use silicone liners on their own. If using paper only, double up the liners to help them hold shape, or nest them in a small heat-safe ramekin for support.

Mix dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined.

Mix wet ingredients. In a separate bowl, whisk melted butter, oil, egg, milk, and vanilla until smooth. The butter should be cooler than hot to avoid scrambling the egg.

Combine gently. Pour wet into dry. Stir with a spatula just until you no longer see streaks of flour. A few small lumps are fine. Do not overmix or the cupcakes will be dense.

Customize. Fold in 1/3 cup chocolate chips, 1–2 teaspoons lemon zest, or 2 tablespoons sprinkles if you like. For chocolate cupcakes, replace 3 tablespoons of flour with 3 tablespoons of unsweetened cocoa powder and add 1 extra tablespoon of milk.

Fill the liners. Spoon batter into liners, filling each about 2/3 full. This batter makes 6–8 standard cupcakes depending on your liner size.

Load the air fryer basket. Arrange the cups so air can circulate. Leave space between them. Work in batches if needed.

Bake. Air fry for 10–13 minutes. Begin checking at 9 minutes. They’re done when a toothpick comes out clean or with a few moist crumbs and the tops spring back to a gentle touch.

Cool. Remove the cups carefully (they’ll be hot). Let them cool in their molds for 5 minutes, then transfer to a rack to cool completely before frosting.

Frost and finish. Once cool, add your favorite frosting. Keep it simple with vanilla buttercream, or top with whipped cream and fresh berries.