Description

Add a burst of sweetness and whimsy to your dessert lineup with these Cotton Candy Cupcakes. Light, fluffy, and topped with a swirl of cotton candy-flavored frosting, these pastel beauties are a hit at birthday parties, baby showers, and carnival-themed gatherings. With their soft texture and nostalgic flavor, they’re as fun to eat as they are to make.

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Ingredients

Scale

For the Cupcakes:

1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ tsp cotton candy flavoring
½ cup whole milk
Pink and blue gel food coloring (optional for cotton candy swirl effect)

For the Frosting:

1 cup unsalted butter, softened
3½ cups powdered sugar
1½ tsp cotton candy flavoring
2 tbsp heavy cream or milk
Pink and blue gel food coloring (optional for swirled look)
Pinch of salt

For Topping (Optional):

Small tufts of cotton candy (add just before serving)
Sprinkles or edible glitter
Cupcake liners in fun pastel colors

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Instructions

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with colorful cupcake liners.

Step 2: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition.
Mix in the cotton candy flavoring.

Step 4: Add Milk and Dry Mix
Add the dry ingredients in three parts, alternating with the milk.
Mix until just combined—don’t overmix.

Step 5: Divide and Color the Batter
Split the batter evenly into two bowls.
Add pink food coloring to one bowl and blue to the other. Stir gently to combine.

Step 6: Fill and Swirl
Spoon small scoops of each color into cupcake liners, alternating as you go.
Use a toothpick to gently swirl the colors together for a cotton candy effect.

Step 7: Bake the Cupcakes
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting
In a large bowl, beat the butter until smooth and creamy.
Gradually add powdered sugar, mixing after each addition.
Add cotton candy flavoring, heavy cream, and a pinch of salt.
Divide into two bowls and tint one pink, the other blue.
Spoon each color side-by-side into a piping bag for a swirled frosting effect.

Step 9: Frost and Decorate
Pipe the frosting onto the cooled cupcakes in a swirl.
Top with cotton candy tufts, sprinkles, or glitter—just add cotton candy right before serving to avoid melting.

Notes

Use Gel Food Coloring – It’s more vibrant and won’t alter the batter’s consistency.
Don’t Overmix – Overmixing can make the cupcakes dense.
Let Cool Completely – Frost only when cupcakes are fully cooled.
Add Cotton Candy Last – It dissolves quickly, so garnish just before serving.
Store Without Toppers – Store frosted cupcakes in a container, but add cotton candy and sprinkles right before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cuisine: American