Description
These Cotton Candy Cupcakes are a whimsical treat that captures the essence of a carnival in every bite. With a light, fluffy texture and a sweet, sugary flavor reminiscent of childhood fairs, each cupcake is topped with a cloud-like cotton candy frosting 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
- ¼ 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 (optional)
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.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, and cotton candy flavoring. Mix until fluffy and smooth. Add food coloring if desired.
- Once the cupcakes are completely cool, frost them generously with the cotton candy frosting.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Frosted cupcakes should be stored in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 20 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: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 40 milligrams
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