Description

Cotton Candy Cupcakes are soft, light cupcakes featuring swirled pink, blue, and purple layers reminiscent of classic cotton candy. They’re topped with fluffy whipped cream frosting, delivering a festive and colorful dessert perfect for parties or celebrations. With simple, pantry-friendly ingredients and an easy swirl technique, these cupcakes are as fun to make as they are to eat.

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
¾ cup whole milk
Pink, blue, and purple food coloring
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
Whisk together flour, baking powder, and salt in a medium bowl.
Cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each; mix in vanilla extract.
Gradually add dry ingredients, alternating with milk, starting and ending with dry ingredients.
Divide batter into three bowls; tint each with pink, blue, and purple food coloring.
Layer colored batter in cupcake liners and swirl lightly with a toothpick.
Bake for 18-20 minutes, until a toothpick inserted comes out clean.
Cool cupcakes completely on a wire rack.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Pipe whipped cream onto cooled cupcakes.

Notes

Substitute cake flour for an even fluffier texture, or use non-dairy milk and margarine for a dairy-free version. Make cupcakes a day ahead and store unfrosted in an airtight container; frost just before serving. Store frosted cupcakes in the refrigerator for up to 2 days. If cupcakes turn out dense, ensure butter is properly softened and don’t overmix after adding flour. Use gel-based food coloring for vibrant layers without thinning batter.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 18g
Sodium: 105mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0.5g
Protein: 3g
Cholesterol: 45mg