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Homemade Cotton Candy Cupcakes photo

Cotton Candy Cupcakes

These Cotton Candy Cupcakes are a whimsical treat! With vibrant colors and fluffy frosting, they bring carnival joy to any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 box white cake mix (15.25 ounces)
  • 1 can lemon-lime soda (12 ounces)
  • 1 drop blue food coloring
  • 1 drop pink food coloring
  • 16 tablespoons salted butter (softened)
  • 2 to 3 tablespoons whole milk or half and half or heavy cream
  • 1 teaspoon lemon juice
  • 1-2 teaspoons cotton candy extract (test for flavor)
  • 1/2 teaspoon salt
  • 5 cups powdered sugar
  • to taste blue cotton candy for topping
  • to taste pink cotton candy for topping
  • to taste sprinkles for garnish

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cupcake liners
  • Cooling rack

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Step 2: In a large mixing bowl, combine the white cake mix and lemon-lime soda. Mix well until all lumps are gone.
  3. Step 3: Add a few drops of blue and pink food coloring to the batter. Adjust the colors to your preference. Mix in the softened butter, whole milk, lemon juice, salt, and cotton candy extract. Beat until smooth and fluffy.
  4. Step 4: Spoon the batter into the cupcake liners, filling each about two-thirds full.
  5. Step 5: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Step 6: Once baked, remove the cupcakes from the oven and let them cool in the tin for 10 minutes. Then, transfer them to a cooling rack to cool completely.
  7. Step 7: In a mixing bowl, beat together the softened butter and powdered sugar until fluffy. Add 2-3 tablespoons of whole milk, the remaining cotton candy extract, and a pinch of salt. Mix well. Divide the frosting into two bowls and color one with blue and the other with pink food coloring.
  8. Step 8: Frost half of the cooled cupcakes with blue frosting and the other half with pink frosting.
  9. Step 9: Top each cupcake with a tuft of blue and pink cotton candy and a sprinkle of colorful sprinkles for a festive touch.

Notes

  • For a gluten-free option, use gluten-free cake mix.
  • Replace whole milk with almond milk for a dairy-free option.
  • Use natural food coloring if you prefer to avoid artificial dyes.