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Cotton Candy Cupcakes

These delightful Cotton Candy Cupcakes capture the whimsical flavors of childhood with fluffy vanilla cake and cotton candy frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 14 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour (I recommend King Arthur or Gold Medal)
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened (room temperature is key!)
  • 1 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract (pure vanilla for the best flavor)
  • 0.5 cups whole milk
  • 0.25 cups sour cream (adds moisture to the cake)
For the Frosting
  • 1 cups unsalted butter, softened
  • 3.5 cups powdered sugar, sifted
  • 2-3 tbsp heavy cream or milk
  • 1 tsp cotton candy flavoring (I love the LorAnn brand for its authenticity)
  • Pink and blue gel food coloring
  • Store-bought cotton candy, pink and blue (for that whimsical topping!)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  3. In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
  4. One at a time, add 2 large eggs, mixing well after each addition. Stir in 2 tsp vanilla extract.
  5. Mix in 1/4 cup of sour cream until smooth.
  6. Alternate adding the flour mixture and 1/2 cup whole milk in three additions, starting and ending with the flour.
  7. Fill cupcake liners about 3/4 full with the batter.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat 1 cup of softened unsalted butter until creamy.
  2. Gradually add 3 1/2 cups of sifted powdered sugar and mix on low until combined, then increase speed to medium until fluffy.
  3. Mix in 1 tsp of cotton candy flavoring and 2-3 tbsp of heavy cream or milk until desired texture is reached.
  4. Divide the frosting into two bowls and add pink gel food coloring to one and blue to the other, mixing until the desired shades are reached.
  5. Use a piping bag fitted with a star tip to frost the cooled cupcakes with alternating colors.
  6. Top each with a fluffy tuft of store-bought cotton candy before serving.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For make-ahead, bake cupcakes a day ahead and freeze. Frost right before serving.