Vanilla cupcakes with a hint of cotton candy flavor, swirled with pastel buttercream and topped with colorful sprinkles for the ultimate whimsical treat.
⏱ Time: 40 minutes
🍽 Servings: 12 cupcakes
⭐ Difficulty: Easy
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons cotton candy flavoring
- 1 teaspoon vanilla extract
- ½ cup milk
Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring
Decorations
- ½ cup pastel sprinkles
- Cotton candy pieces (optional)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy. Mix in the eggs, cotton candy flavoring, and vanilla.
- Alternate adding the dry ingredients and milk until just combined.
- Fill the cupcake liners about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Beat the butter until creamy. Gradually mix in the powdered sugar, heavy cream, and vanilla until smooth.
- Put the frosting into a bowl and tint it pink (you can also do one blue for multiple colors). Place icing in a piping bag fitted with a large star tip.
- Pipe frosting onto the cooled cupcakes and immediately decorate with sprinkles.
- Add cotton candy just before serving, if desired.
Quick Notes
- Add cotton candy right before serving—it melts quickly when exposed to moisture.
- Gel food coloring creates the brightest pastel colors.
- Avoid over mixing the batter to keep the cupcakes light and fluffy.
- Store frosted cupcakes in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Freeze unfrosted cupcakes for up to 2 months.
