Preheat your air fryer to 320°F (160°C) and prepare a cupcake pan with liners that fit in your air fryer basket.

In a medium bowl, whisk together the flour, baking powder, and salt until combined, then set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.

Add the eggs to the butter mixture one at a time, ensuring each is well combined before adding the next. Stir in vanilla extract.

Gradually incorporate the dry flour mixture into the wet mixture, alternating with the milk, starting and ending with the flour. Mix until smooth but do not overmix.

Fill each cupcake liner about 2/3 full with batter and place them in the air fryer basket.

Cook for 15-18 minutes or until a toothpick inserted into the center comes out clean and the tops are slightly golden.

Allow the cupcakes to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Once cooled, cut a small hole in the center of each cupcake and fill it with pastry cream.

Top each cupcake with a generous drizzle of chocolate ganache before serving.