Cotton Candy Cupcakes
Indulge your sweet tooth with these delightful Cotton Candy Cupcakes! With a soft, fluffy vanilla cake base and a swirl of pink and blue cotton candy buttercream, these cupcakes are a showstopper. Perfect for birthdays, parties, or any special occasion, they deliver a fun and nostalgic twist on classic dessert recipes.
Ingredients
For the Cupcakes:
- 1/2 cup 113g unsalted butter, softened
- 1/4 cup 60ml vegetable oil
- 1 1/4 cups 250g granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons cotton candy flavoring Lorann Oils or similar
- 1/4 cup 60g sour cream, room temperature
- 1 1/2 cups 180g cake flour (or DIY substitute: replace 3 tbsp with cornstarch and sift twice)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup 180ml buttermilk, room temperature
For the Cotton Candy Buttercream:
- 1 cup 226g unsalted butter, softened
- 4 cups 480g powdered sugar, sifted
- 2 teaspoons cotton candy flavoring
- 3 tablespoons heavy cream
- Pink and blue gel food coloring
Optional Toppings:
- Fresh cotton candy add right before serving
- Sprinkles "Mermaid Glam" or your favorite mix
Instructions
Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
- In a large mixing bowl, beat butter and oil together until smooth and creamy (about 2 minutes).
- Add sugar and continue beating until light and fluffy.
- Mix in the eggs one at a time, followed by vanilla extract, cotton candy flavoring, and sour cream. Don’t worry if the mixture looks slightly curdled.
- In a separate bowl, whisk together cake flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients in three additions, alternating with buttermilk. Start and end with the dry ingredients to avoid over-mixing.
Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until the tops spring back when lightly touched.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cotton Candy Buttercream
- In a large bowl, beat softened butter on medium speed until creamy.
- Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Stir in cotton candy flavoring and heavy cream. Increase to high speed and beat for 3-5 minutes until light and fluffy.
- Divide the buttercream evenly into two bowls. Tint one batch pink and the other blue with gel food coloring.
Decorate the Cupcakes
- Prepare a piping bag with a large star tip (Wilton 6B recommended).
- Option 1: Spoon alternating pink and blue buttercream directly into the piping bag for a swirled effect.
- Option 2: Lay a piece of plastic wrap on a flat surface, spread lines of pink and blue buttercream, roll into a log, and place in the piping bag.
- Pipe swirls of buttercream onto the cooled cupcakes.
- Just before serving, top with sprinkles and a tuft of fresh cotton candy.
Notes
- Room Temperature Ingredients: Ensure all dairy and eggs are room temperature for the best texture.
- Handle Cotton Candy Carefully: Add cotton candy just before serving to prevent it from melting.
- Piping Perfection: Use the plastic wrap method for a flawless swirl of buttercream.