Cotton Candy Cupcakes

Hello dear friends! Summer is slowly coming to a close, and school is right around the corner. It’s not all bad though! Fall brings many joys and new fun activities to do with the family. One of my kid’s favorites back-to-school activities is going to our local fairs and carnivals. They are seriously a child’s dream.  The rickety rides (that scare us, parents, half to death), seeing all the farm animals, and all the sugary treats you could ever want. 

Cotton Candy Cupcakes

No trip to the fair is complete without a pink or blue sugary cloud on a cone. You know what I’m talking about; cotton candy! This delightful treat is not just for the kids; people of all ages love to enjoy cotton candy while walking around visiting different booths and rides. The thing with cotton candy though; you really don’t get to enjoy it in its authentic form except for at events like these or amusement parks. 

Cotton Candy Cupcakes

Over the past 10 years, companies have made sure we can enjoy that pure sugar treat in a variety of ways. Everything from personal care products to desserts. That leads me right into today’s recipe, Cotton Candy Cupcakes

If you can’t live without this flavor then you are going to LOVE these. Cotton Candy Cupcakes have the delicious taste infused right into the angel food cupcake and the marshmallow frosting. You can either use cotton candy flavoring or Duncan Hines Frosting Creations Cotton Candy Mix. I’ve used both in this recipe in the past and you get the same amazing flavor either way. 

Cotton Candy Cupcakes

Since my son doesn’t really like sweets this is the only cotton candy recipe I have tried. I know it’s crazy to me too, but I’m sure his dentist is super happy about it haha. Similar recipes using fun candies are Snickerdoodle Peanut Butter Cookie Cake and Kit Kat Reeses. My daughter, on the other hand, will gobble up any sweet treat mama is baking up. 

Cotton Candy Cupcakes

Now with your piping bag, decorate your cupcakes however you would like. Sprinkle some rainbow jimmies on top and these heavenly cupcakes are ready to be served. Since they are super sweet I’ve brought them to kids’ birthday parties or baked for sleepovers.

Even though I LOVE desserts, these are a little too sweet for me to enjoy on a day-to-day basis. That doesn’t mean my daughter doesn’t try to sneak one or two when I’m not looking. I hope these bring as much joy to you and whoever you share them with as they have done for the countless people I’ve turned onto Cotton Candy Cupcakes. 

Cotton Candy Cupcakes

Let me know in the comment section below what you think of these carnival-inspired treats. As always, if you share across social media make sure to tag me #aclassictwist so I can see your gorgeous work.

Have a good day everyone :-).

Cotton Candy Cupcakes

Cotton Candy Cupcakes

These little treats feature a cotton candy angel food cupcake, swirled with a light and fluffy dollop of cotton candy marshmallow frosting. These Cotton Candy Cupcakes are perfect.

Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes


For the Cotton Candy Cupcakes:

  • • ¾ cup powdered sugar
  • • ½ cup flour
  • • 1 packet Duncan Hines Frosting Creations Cotton Candy Flavor Mix (divided) OR use 1 teaspoon Cotton Candy Flavoring
  • • 6 egg whites
  • • ¾ tsp. cream of tartar
  • • ½ cup granulated sugar
  • • 1 tsp. vanilla extract
  • • ⅛ tsp. salt

For the Cotton Candy Marshmallow Frosting:

  • • 4 egg whites
  • • 1 cup granulated sugar
  • • ¼ tsp. cream of tartar
  • • ½ tsp. vanilla extract
  • • Reserved portion of Duncan Hines Frosting Creations Cotton Candy Flavor Mix OR 1/2 teaspoon cotton candy flavoring


For the Cotton Candy Cupcakes:
  1. Preheat oven to 375 degrees. Line a muffin tin with paper liners.
  2. In a small bowl, sift together powdered sugar, flour, and ¼ tsp. Duncan Hines Frosting Creations Cotton Candy Flavor Mix. Set bowl aside. Reserve remaining flavor mix to use in frosting.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat 6 egg whites and ¾ tsp. cream of tartar on medium speed for about 2 minutes, until foamy. Increase speed to high. Add ½ cup of granulated sugar, in four separate parts. With final addition of sugar, add vanilla extract and salt. Beat for another 7-10 minutes, or until egg whites are stiff and glossy.
  4. Gently fold flour mixture into egg mixture, in four separate parts.
  5. Fill muffin tins with heaping ¼ cup batter. Gently smooth tops with rubber spatula. Bake for 15-18 minutes, or until top feels dry and springs back at the touch. Immediately remove to wire racks to cool (cupcakes may shrink as they cool).

For the Cotton Candy Marshmallow Frosting:
  1. Thoroughly clean and dry the bowl and whisk attachment to the stand mixer. Add remaining 4 egg whites, 1 cup granulated sugar, ¼ tsp. cream of tartar, and ½ tsp. vanilla extract.
  2. Fill a small pot with 1 inch of water, and bring to a simmer. Place the mixing bowl (from the stand mixer) on top of pot, being certain that water does not make contact with the bottom of the mixing bowl. While water is simmering, heat egg white mixture while stirring constantly with a balloon whisk. Continue cooking for 4-6 minutes, or until egg whites reach 120 degrees.
  3. Remove mixing bowl and attach bowl to stand mixer. Beat on medium speed for approximately 1 minute, while adding in ½ tsp cotton candy flavor mix. Increase speed to medium-high and continue beating for 7-10 minutes, or until frosting is stiff and glossy. Decorate cupcakes as desired.

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