Buttermilk Vanilla Cupcakes

I still have some leftover buttermilk that I bought earlier to bake red velvet cupcakes. Hence, I search hi and lows for a cake recipes that uses the most buttermilk, and I came across this one. The cupcakes is indeed very moist and fluffy. I baked it in my Air-fryer, and each batch only able to fit 5 cupcakes, but it only take me around 12 minutes, at 180 degree Celsius. 

The original recipe is in US cups and I have converted it to metric version for my easier reference later. 

Pre-heat air-fryer at 180 degree Celsius, for 3 minutes. 
Ingredients:
1 1/4 cups cake flour ( I mix a little bit of normal plain flour as I am running out of cake flour. 156g)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar (150g but I only use 125g)
1 1/2 teaspoons pure vanilla extract 
1/2 cup oil (vegetable, canola or extra light olive oil) (I use canola oil, 109g)
1/2 cup buttermilk 

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)(122g)

Steps:
1. Flour + bp + bs + salt -> whisk to combine -> dry 
2. Eggs + sugar + oil + vanilla -> whisk until sugar melted -> egg mixture
3. + add 1/3 of the dry into the egg mixture -> whisk until combine 
4. + add 1/2 of the buttermilk -> whisk until combine
5. Alternating with the dry and buttermilk , ending with dry ingredients, until just combine. 
6. Using a ice-cream scoop, one scoop for each cupcake ( I use silicone cupcakes case), and it recipe yield 15 cupcakes .

Again I downloaded the picture from my FB account. Enjoy!