Description
These Cotton Candy Cupcakes are a whimsical and delicious treat that bring the fun of the carnival to your dessert table. Moist vanilla cupcakes infused with cotton candy flavor, topped with a swirl of pink and blue cotton candy frosting.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cotton candy extract
- 1/2 cup whole milk
- pink and blue food coloring
For the frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cotton candy extract
- pink and blue food coloring
- cotton candy for garnish (optional)
Instructions
- Preheat oven and prepare cupcake liners: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Prepare cupcake batter: In a large bowl, beat butter and sugar, add eggs and extracts. Alternate adding dry ingredients and milk.
- Color and fill cupcake liners: Divide batter, tint pink and blue, fill cupcake liners with alternating colors.
- Bake: Bake for 18–20 minutes, then cool completely.
- Make frosting: Beat butter, add sugar, milk, extracts. Divide and tint pink and blue.
- Decorate cupcakes: Pipe frosting onto cooled cupcakes, garnish with cotton candy before serving.
Notes
- Cotton candy extract can be found online or in specialty baking stores.
- Keep the cotton candy garnish off until right before serving to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 32 g
- Sodium: 125 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 55 mg
