Cotton Candy Cupcakes Recipe
Indulge in the whimsical delight of Cotton Candy Cupcakes! These colorful, fluffy treats bring a carnival of flavors right to your kitchen, perfect for parties or a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/2 cup sour cream
- 1 15.25-ounce box of white cake mix
- 4 egg whites
- 1/4 cup vegetable oil
- 1 1/4 cups water
- 1 3.3-ounce box of white cheesecake pudding mix
- Cotton candy flavoring
- White edible glitter (optional)
- 3 tablespoons heavy cream
- 1/2 tablespoon sour cream
- 1 1/2 sticks salted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Blue and pink gel food coloring
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. In a large bowl, combine the cake mix, water, vegetable oil, sour cream, and egg whites. Beat until well blended. Stir in the cheesecake pudding mix and cotton candy flavoring. Divide the batter into two equal parts, color one part blue and the other part pink using gel food coloring. Spoon the batters into the cupcake liners, alternating colors. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool on a wire rack.
- In a large bowl, cream the softened butter until smooth. Mix in the vanilla extract, sour cream, and cotton candy flavoring. Gradually add the powdered sugar and heavy cream, beating until light and fluffy. Divide the frosting into two batches, color one batch blue and the other pink. Fill a piping bag with both colors to create a swirl effect when piped.
- Swirl the frosting onto the cooled cupcakes. Sprinkle with edible glitter and top each cupcake with a small piece of cotton candy for decoration.
Nutrition
- Calories: 320
- Sugar: 35g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg