Description
These Cotton Candy Cupcakes are a whimsical treat that transports you to a carnival with every bite. The fluffy, pastel-hued frosting is reminiscent of spun sugar, while the moist vanilla cake base offers a delightful contrast in texture, creating a sweet and airy experience that melts in your mouth.
Ingredients
Scale
- Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Cotton Candy Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon cotton candy flavoring
- Food coloring (pink and blue)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, mixing until smooth.
- Add the heavy cream and cotton candy flavoring, mixing until well combined. Divide the frosting into two bowls and tint one pink and the other blue.
- Using a piping bag, swirl the pink and blue frosting on top of each cooled cupcake to create a cotton candy effect.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container.
- Storage: Keep frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: Use dairy-free butter and milk for a vegan version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 30 grams
- Sodium: 180 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
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