Why You’ll Love This Recipe
Cotton Candy Cupcakes are whimsical, fun, and perfect for parties or celebrations. These cupcakes capture the nostalgic sweetness of carnival cotton candy with a soft, fluffy texture and colorful, airy frosting. Their pastel hues and melt-in-your-mouth flavor make them especially popular with kids and anyone with a sweet tooth.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose floursugarunsalted buttereggsvanilla extractbaking powderbaking sodasaltwhole milkcotton candy flavor extractpink and blue food coloringcotton candy (for topping)powdered sugarsour cream (optional, for extra moisture)
directions
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and cotton candy extracts.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk and sour cream, until the batter is smooth.
Divide the batter into two bowls. Add pink food coloring to one and blue to the other. Swirl the two batters lightly for a marbled effect when scooping into liners.
Fill each cupcake liner about 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean.
Let cupcakes cool completely before frosting.
Prepare a buttercream frosting with powdered sugar, butter, a few drops of cotton candy extract, and food coloring as desired. Frost the cupcakes and top with small tufts of real cotton candy just before serving.
Servings and timing
This recipe yields 12 cupcakes.Preparation time: 20 minutesBaking time: 18–20 minutesCooling and decorating time: 30 minutesTotal time: 70 minutes
Variations
Use a marshmallow or whipped cream frosting for a lighter topping.
Try a surprise center by filling with cotton candy-flavored cream or jam.
Make them mini for party platters or kids’ treats.
Add edible glitter for an extra magical touch.
storage/reheating
Store Cotton Candy Cupcakes in an airtight container at room temperature for up to 2 days.For longer storage, refrigerate for up to 5 days (remove cotton candy topping first).Do not freeze with cotton candy topping—add fresh cotton candy just before serving.
FAQs
What is cotton candy extract?
It’s a flavoring that mimics the sweet, sugary taste of traditional cotton candy, often used in baking and candy-making.
Can I make these without food coloring?
Yes, though you’ll lose the signature pink-and-blue aesthetic. The taste will remain the same.
Why does my cotton candy topping melt?
Cotton candy is sensitive to moisture, so it melts quickly. Add it right before serving and avoid refrigeration after decorating.
Can I use box cake mix?
Yes, start with a white or vanilla cake mix and add cotton candy extract and food coloring as directed.
Can I skip the cotton candy topping?
Yes, the cupcakes still taste great with just the cotton candy-flavored frosting.
Are these suitable for a baby shower?
Absolutely! Their soft colors and sweet flavor make them perfect for themed celebrations like baby showers or gender reveals.
What kind of frosting is best?
A classic buttercream holds its shape well and complements the cotton candy flavor.
Do they taste exactly like cotton candy?
They have a sweet, nostalgic flavor that’s very close, especially with the extract and topping combined.
How do I keep the frosting light?
Whip the frosting well and add a touch of heavy cream or milk for a softer texture.
Can I make them ahead of time?
Yes, bake and frost them a day in advance, but add the cotton candy just before serving.
Conclusion
Cotton Candy Cupcakes are a dreamy dessert that brings carnival magic into your kitchen. With their soft texture, sweet flavor, and colorful presentation, they’re a guaranteed hit for birthdays, parties, or just a whimsical baking day. Treat yourself and your guests to a little bite of fun with these enchanting cupcakes.
PrintCotton Candy Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cotton Candy Cupcakes are fluffy, sweet, and bursting with nostalgic cotton candy flavor, making them perfect for parties or special treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cotton candy flavoring
- 1/2 cup whole milk
- Pink and blue food coloring (optional)
- 1 1/2 cups butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp cotton candy flavoring (for frosting)
- 2–3 tbsp heavy cream (for frosting)
- Sprinkles or cotton candy for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and cotton candy flavoring.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Divide the batter into two bowls and tint one pink and one blue if desired. Swirl them together in cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat butter until smooth. Gradually add powdered sugar, cotton candy flavoring, and heavy cream until desired consistency is reached.
- Frost the cooled cupcakes and garnish with sprinkles or cotton candy.
Notes
- Don’t overmix the batter to keep cupcakes fluffy.
- Add food coloring sparingly to avoid overpowering colors.
- Top with fresh cotton candy right before serving to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg
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