Cotton Candy Cupcakes Recipe

Cotton Candy Cupcakes Recipe

How To Make Cotton Candy Cupcakes

Have a fun dessert with these cotton candy cupcakes! They’re made with moist vanilla cupcakes, topped with buttercream and sweet cotton candy pieces.

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes



  • ¾cupall-purpose flour
  • ¾cupcake flour
  • tspbaking powder
  • ¼tspsalt
  • ½cupunsalted butter,room temperature
  • ¾cupgranulated sugar,plus 2 tbsp
  • 1large egg,room temperature
  • 2large egg whites,room temperature
  • tspvanilla extract
  • ½cupmilk,anything but skim
  • cotton candy

For Cotton Candy Buttercream:

  • ¾cupunsalted butter,room temperature
  • cupspowdered sugar
  • tbspcream,or half and half, plus more as needed
  • ½tspcotton candy flavor,or to taste, or 1 tsp vanilla


  1. Preheat the oven to 350 degrees F.

  2. Sift the all-purpose flour and cake flour into a mixing bowl. Add the baking powder and salt, then whisk the dry mixture for 20 seconds, then set aside.

  3. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together the butter and granulated sugar until pale and fluffy. Scrape down the bowl.

  4. Mix in the egg, then mix in egg whites one at a time, blending until combined after each addition and adding in vanilla with last egg white.

  5. Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture to the butter/egg mixture, alternating with half of the milk and mixing just until combined after each addition.

  6. Divide the batter among 12 paper lined muffin cups, filling about ⅔ full or about ¼ cup batter in each.

  7. Bake in the oven for about 18 to 21 minutes, until a toothpick inserted into the center of the cupcake comes out clean.

  8. Cool in the baking pan for several minutes, then transfer to a wire rack to cool completely.

  9. Take pieces of cotton candy and shape into desired size, compacting as little as possible to keep it nice and fluffy. Take a lollipop stick, rinse top of stick under water, then insert stick into bottom of cotton candy. Repeat to make 12.


  1. In an the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter until pale and fluffy.

  2. Mix in the cream, cotton candy flavor, and powdered sugar; adding additional cream 1 teaspoon at a time as needed.

  3. Whip until light and fluffy, tint with pink or blue food coloring, if desired.

  4. Frost the cooled cupcakes with the cotton candy frosting, then insert a mini cotton candy stick into each cupcake. Serve and enjoy!

Recipe Notes

The cotton candy will begin to shrink after about 30 to 60 minutes depending on how humid or hot it may be, so wait to make and add decoration until nearly ready to serve.


  • Calories: 398.65kcal
  • Fat: 20.81g
  • Saturated Fat: 12.95g
  • Trans Fat: 0.78g
  • Monounsaturated Fat: 5.43g
  • Polyunsaturated Fat: 0.91g
  • Carbohydrates: 51.01g
  • Fiber: 0.37g
  • Sugar: 37.76g
  • Protein: 3.20g
  • Cholesterol: 69.92mg
  • Sodium: 117.58mg
  • Calcium: 66.33mg
  • Potassium: 54.71mg
  • Iron: 1.17mg
  • Vitamin A: 180.79µg
  • Vitamin C: 0.01mg
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