Cotton Candy Cupcakes

These sweet and fluffy Cotton Candy Cupcakes are topped with a fun and colorful pink frosting, perfect for birthdays or any festive celebration!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2-3 tbsp heavy cream
• 1 tsp cotton candy flavoring
• Pink food coloring
• Sprinkles for decorating

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
7. While the cupcakes cool, make the frosting. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, heavy cream, and cotton candy flavoring, and beat until light and fluffy. Add a few drops of pink food coloring and mix until evenly colored.
8. Once the cupcakes are cooled, frost them generously using a piping bag. Decorate with sprinkles for a fun finishing touch!

Additional Tips:

• For an extra touch, add cotton candy on top of each frosted cupcake for a whimsical look.
• These cupcakes can be made a day in advance; store them in an airtight container to keep them fresh.

FAQs About Cotton Candy Cupcakes:

1. Can I use a different flavoring for the frosting?
   Yes, you can substitute the cotton candy flavoring with any flavor you like, such as vanilla or strawberry.
2. How do I store leftover cupcakes?
   Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
3. Can I freeze these cupcakes?
   Yes, you can freeze unfrosted cupcakes for up to 3 months. Thaw them at room temperature before frosting.
4. What can I use instead of eggs?
   You can use a flaxseed meal or applesauce as an egg substitute; use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or ¼ cup of applesauce per egg.
5. Can I make mini cotton candy cupcakes?
   Absolutely! Just adjust the baking time to 12-15 minutes for mini cupcakes.

Nutritional Information (per cupcake):

• Calories: 250
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 35g
• Fiber: 0g
• Sugar: 20g
• Protein: 2g

These Cotton Candy Cupcakes are not only visually appealing but also bursting with delightful flavors. They’re perfect for any celebration or as a special treat for yourself. Enjoy the sweetness and whimsy of these delicious cupcakes!