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Cotton Candy Cupcakes

A whimsical blend of fluffy cupcakes topped with cotton candy-flavored frosting and clouds of candy floss, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter (softened)
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • food coloring (optional) For that extra pop of color
For Topping
  • cotton candy For topping
  • cotton candy-flavored frosting Store-bought or homemade

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a standard cupcake pan with cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
  1. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  2. Beat in the eggs, one at a time, ensuring each is mixed in before adding the next.
  3. Stir in the milk and vanilla extract until well combined.
  4. Gradually add the dry mixture into the wet ingredients, mixing gently until just combined. If desired, add a few drops of food coloring.
Baking
  1. Pour the batter into the cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting and Serving
  1. Frost the cooled cupcakes generously with cotton candy-flavored frosting and top with fluffy cotton candy.
  2. Serve and enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, but this may affect frosting texture. Unfrosted cupcakes can be frozen for up to 2 months.