Description
These delightful Cotton Candy Cupcakes combine the nostalgic flavors of cotton candy with a moist, fluffy white cake, swirled in charming pink and blue layers. Topped with a creamy cotton candy-flavored buttercream and colorful sanding sugar, these cupcakes are perfect for parties or any fun occasion, complete with a whimsical cotton candy garnish on a stick.
Ingredients
Scale
Cake Batter
- 1 box white cake mix
- 4 egg whites
- 1/2 cup vegetable oil
- 1 cup water
- 1 tbsp cotton candy flavoring
- Pink food coloring
- Blue food coloring
Buttercream Frosting
- 3/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1 – 1 1/2 tsp cotton candy flavoring
- 1/4 cup heavy whipping cream or milk
- 3-4 cups confectioners’ sugar
- Pink food coloring
- Blue food coloring
Decoration
- Blue and pink sanding sugar
- Blue and pink cotton candy
- Popsicle sticks
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line two muffin tins with 18 paper liners to prepare for baking the cupcakes.
- Prepare Cake Batter: In a large mixing bowl, combine the white cake mix, egg whites, vegetable oil, water, and cotton candy flavoring. Mix until the batter is smooth, about 2 minutes. Divide the batter evenly into two bowls, adding blue food coloring to one and pink to the other, mixing each until fully incorporated.
- Fill Muffin Cups: Layer the batters into the lined muffin cups by alternating spoonfuls of blue and pink batter without swirling them together. Fill each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tins into the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cupcakes to cool completely on a wire rack.
- Make Frosting: In a medium bowl, beat the softened butter with the cotton candy flavoring and vanilla extract until creamy. Gradually incorporate the confectioners’ sugar, alternating with the heavy cream or milk, until the frosting reaches a fluffy and pipeable consistency. Divide the frosting into two bowls and tint one pink and the other blue with food coloring.
- Pipe Frosting: Fit a pastry bag with a large star tip and spoon blue frosting on one side and pink frosting on the other side of the bag. Pipe the frosting onto the cooled cupcakes in a beautiful swirl pattern, showcasing both colors.
- Decorate: Sprinkle the frosted cupcakes with blue and pink sanding sugar for added sparkle. Attach small pieces of blue and pink cotton candy to popsicle sticks and carefully place one on top of each cupcake to create a fun cotton candy topper.
Notes
- Use egg whites instead of whole eggs to achieve a lighter cake texture.
- For a dairy-free option, substitute heavy cream with almond milk or coconut milk.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Adjust cotton candy flavoring amount to taste for a stronger or milder flavor.
