Why You’ll Love This Recipe
Cotton Candy Cupcakes are whimsical, fun, and bursting with the nostalgic flavor of your favorite carnival treat. These light and fluffy cupcakes are infused with cotton candy flavoring and topped with a pastel-colored swirl of cotton candy buttercream, making them perfect for birthday parties, baby showers, or any festive occasion. Their charming appearance and sweet taste will captivate both kids and adults alike.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose floursugarbaking powderbaking sodasaltunsalted buttereggsvanilla extractcotton candy flavoringbuttermilkpink and blue food coloringpowdered sugarsheavy creamcotton candy for garnish
directions
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, then mix in the vanilla extract and cotton candy flavoring.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
Divide the batter into two bowls and tint one pink and the other blue.
Spoon small amounts of each colored batter into the cupcake liners to create a swirl effect.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely before frosting.
To make the buttercream, beat butter until creamy, then gradually add powdered sugar and heavy cream until desired consistency is reached. Add cotton candy flavoring and divide the frosting to color pink and blue.
Pipe the frosting in a swirl pattern and top with small tufts of cotton candy just before serving.
Servings and timing
This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 18-20 minutesCooling and decorating time: 30 minutesTotal time: 70 minutes
Variations
Add edible glitter or sprinkles for an extra festive look.
Use a cotton candy extract alternative like raspberry or strawberry for a different flavor.
Top with cotton candy-flavored lollipops or candy pieces for added texture.
Create a marble cake version by swirling the batters more thoroughly.
storage/reheating
Store Cotton Candy Cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.Remove from the fridge 30 minutes before serving to soften the buttercream.Avoid placing the cotton candy topping until just before serving to prevent it from melting.
FAQs
What gives these cupcakes their cotton candy flavor?
Cotton candy flavoring or extract provides the signature taste.
Can I use a boxed cake mix?
Yes, use a white or vanilla boxed cake mix and add cotton candy flavoring.
Why did my frosting separate?
Overmixing or adding too much liquid can cause separation—beat it slowly and add cream gradually.
Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Frost after thawing.
Is cotton candy safe to put on cupcakes?
Yes, but only add it just before serving to maintain its texture.
How can I create a perfect swirl?
Use a piping bag fitted with a star tip and fill it with both colors side by side.
Can I make mini versions?
Yes, reduce the baking time to 10-12 minutes for mini cupcakes.
Do I need special equipment?
No, just basic mixing bowls, a hand or stand mixer, and a piping bag.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend that includes xanthan gum.
Is this recipe good for kids’ parties?
Absolutely, the bright colors and sweet taste are always a hit with children.
Conclusion
Cotton Candy Cupcakes bring a touch of carnival magic to your dessert table. With their dreamy appearance and playful flavor, they’re sure to delight anyone who takes a bite. Perfect for celebrations or a fun baking project, these cupcakes are as joyful to make as they are to eat.
Print
Cotton Candy Cupcakes
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12–14 cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Fun, pastel-striped vanilla cupcakes bursting with cotton candy flavor, topped with swirled cotton candy buttercream and a fluffy cotton candy or lollipop garnish.
Ingredients
- 1 2/3 cups all‑purpose flour
- 1 cup sugar
- ¼ tsp baking soda
- 1 1/4 tsp baking powder
- 3 egg whites
- 1 1/2 tsp cotton candy extract
- ½ cup sour cream
- ½ cup milk
- 3/4 cup salted butter, melted and cooled
- Pink and blue gel food coloring
- ½ cup butter (for frosting)
- ½ cup shortening
- 4 cups powdered sugar
- 1 tsp cotton candy extract (frosting)
- 2–3 Tbsp water or cream
- Cotton candy or cotton candy‑flavored suckers for decorating
Instructions
- Preheat oven to 350 °F (177 °C).
- In a bowl, whisk flour, sugar, baking soda and baking powder.
- Add egg whites, extract, sour cream, milk; mix until smooth.
- Stir in melted butter until combined.
- Divide batter into two bowls; tint one pink, one blue.
- Fill liners more than halfway, adding a bit of each color in each.
- Bake 18–20 minutes; cool briefly then transfer to a rack.
- For frosting: beat butter + shortening until smooth.
- Add powdered sugar gradually, then extract and water/cream until smooth.
- Divide frosting; tint pink and blue.
- Place pink & blue frostings into separate piping bags, then both into a third bag fitted with a star tip.
- Pipe swirled frosting onto cooled cupcakes.
- Top with cotton candy or suckers just before serving.
- Note: add garnish shortly before serving to prevent melting.
Notes
- Do not add cotton candy garnish until serving—moisture makes it melt quickly.
- Use gel food coloring for vibrant pastel hues.
- You can use cotton candy extract in both batter and frosting for extra flavor.
- Swirl two frosting colors by using nested piping bags.