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Cotton Candy Cupcakes

Delicate and fluffy cupcakes infused with the nostalgic flavors of cotton candy, topped with colorful frosting and cotton candy fluff for a delightful treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Carnival
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened Preferably Kerrygold for rich flavor
  • 1 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract Madagascar vanilla for deeper flavor
  • 0.5 cups whole milk
  • 0.25 cups sour cream
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 LorAnn's for authenticity
  • 1 pinch pink gel food coloring
  • 1 pinch blue gel food coloring
  • as needed pieces store-bought cotton candy Both pink and blue for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with colorful cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Stir in the sour cream until smooth.
  6. Gradually add the dry ingredients alternating with milk until combined.
Baking
  1. Fill cupcake liners 3/4 full and bake for 18-20 minutes.
  2. Cool in the pan for 5 minutes, then transfer to a wire rack.
Frosting
  1. Beat the softened butter until creamy, then gradually add sifted powdered sugar.
  2. Mix in cotton candy flavoring and heavy cream to desired consistency.
  3. Divide frosting for coloring: tint one bowl pink and the other blue.
Assembly
  1. Pipe the pink and blue frosting onto each cooled cupcake.
  2. Top with a tuft of cotton candy just before serving.

Notes

Keep cupcakes in an airtight container for 3 days at room temperature or up to a week in the fridge. Freezing is also an option for up to a month.