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cotton candy cupcakes decorated with pink and blue frosting and topped with cotton candy ready to be enjoyed. Bits of cotton candy are scattered around the cupcakes as well.
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5 from 9 votes

Cotton Candy Cupcakes

Cotton Candy Cupcakes are the perfect dessert for your little one’s birthday, a gender reveal party, Easter or any occasion that warrants splurging on sugar! A dash of sprinkles and some fluffy cotton candy set the stage for the awesome cotton candy flavor in these easy to make cupcakes!
Course Dessert
Cuisine American
Keyword cotton candy cupcakes, cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Servings 24
Calories 238kcal
Author Trish - Mom On Timeout

Ingredients

For the Cupcake:

  • 15.25 ounces white cake mix 1 box
  • 12 ounces lemon-lime soda 1 can
  • Blue food coloring
  • Pink food coloring

For the Frosting:

  • 16 tablespoons salted butter softened
  • 2 to 3 tablespoons whole milk or half and half or heavy cream
  • 1 teaspoon lemon juice
  • ½ teaspoon cotton candy extract test for flavoring and add more if needed
  • ½ teaspoon salt
  • 5 cups powdered sugar
  • Blue food coloring
  • Red or Pink food coloring

Optional Toppings:

  • Blue cotton candy
  • Pink cotton candy
  • Sprinkles

Instructions

Make Cupcakes

  • Preheat the oven to instructed temperature on the cake mix box for baking cupcakes. Line a muffin pan with cupcake liners and set aside.
  • Prepare the white cake mix by whisking together the cake mix with the lemon lime soda. Mix everything thoroughly.
    15.25 ounces white cake mix, 12 ounces lemon-lime soda
  • Separate the batter into two bowls. Add the blue food coloring to one bowl and the pink to the other bowl. Fold the food coloring into the batter until combined fully. Add more food coloring if needed to reach the desired colors.
    Blue food coloring, Pink food coloring
  • In each cupcake liner, pour both the blue and pink batter, alternating, until the liner is ¾ of the way full.
  • Bake cupcakes in the oven for 18 to 21 minutes or until a tester comes out clean. Let cupcakes cool for 10 minutes in the pan and then carefully transfer cupcakes to a cooling rack and cool completely.

Make Frosting

  • To make the frosting, use a mixer to beat the salted butter until it becomes light in color, about 2 to 3 minutes. Beat in the whole milk, lemon juice, cotton candy extract and salt until combined.
    16 tablespoons salted butter, 2 to 3 tablespoons whole milk, 1 teaspoon lemon juice, ½ teaspoon cotton candy extract, ½ teaspoon salt
  • On low speed, add in the powdered sugar, gradually increase the speed to high and beat for 5 minutes or until the frosting is light and fluffy.
    5 cups powdered sugar
  • Divide the frosting into two separate bowls and add the blue food coloring to one bowl and the pink to the other. Stir until the color is completely combined and the desired color is reached, adding more coloring as needed.
    Blue food coloring, Red or Pink food coloring
  • To get a multi-colored marbling effect for your frosting, place both frosting colors in a piping back. Alternate placing large spoonfuls at a time of each color until the piping bag is filled.
  • Use a piping bag and star tip to frost the cupcakes with the pink and blue frosting.
  • Top the cupcake by adding sprinkles and some pink and blue cotton candy, optional. Serve and enjoy!
    Blue cotton candy, Pink cotton candy, Sprinkles

Notes

Storage Information
Refrigerator: Any leftover cotton candy cupcakes can be stored in an airtight container at room temperature or in the refrigerator for 2 to 3 days. 
Freezer: Store cupcakes, frosting and all, in a freezer safe container for up to 3 months. Just don’t top with the additional cotton candy until ready to enjoy.

Nutrition

Calories: 238kcal | Carbohydrates: 41g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 242mg | Potassium: 16mg | Fiber: 1g | Sugar: 34g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg