Description
These Cotton Candy Cupcakes are a whimsical and colorful treat that will delight both kids and adults. The light and fluffy cupcakes are infused with the fun flavors of cotton candy, topped with a swirl of cotton candy frosting, and finished with a sweet cotton candy garnish.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cotton candy flavoring
- 1/2 cup whole milk
- pink and blue food coloring
- cotton candy for garnish
Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1/2 teaspoon cotton candy flavoring
- pink and blue food coloring
Instructions
- Preheat the oven and prepare the cupcake pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare the cupcake batter: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in vanilla and cotton candy flavoring. Gradually add the dry ingredients, alternating with milk, and mix until just combined. Divide the batter into two bowls and tint one with pink food coloring and the other with blue. Spoon small amounts of each color into the cupcake liners to create a swirled effect. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- Make the frosting: Beat the butter until smooth, then gradually add powdered sugar. Add cotton candy flavoring and heavy cream, beating until fluffy. Divide the frosting and tint with pink and blue food coloring. Fill a piping bag with both colors side by side to create a swirl. Frost the cooled cupcakes and top with a small piece of cotton candy just before serving.
Notes
- Add the cotton candy garnish just before serving to prevent it from dissolving.
- For extra flair, top with edible glitter or pastel sprinkles.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 32g
- Sodium: 115mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
