Posts tagged ‘Cotton Candy Cupcakes’

June 14, 2013

Cotton Candy Cupcakes

First, I will start out by apologizing for my year and a half hiatus from cupcake blogging (life happens).  But during my time away, I’ve been baking and photographing tons of yummy treats to feature in the coming months!

Since it’s summertime and I’m a born and raised Jersey Shore Girl who grew up at the boardwalk – I figured it’s the perfect time of year to turn a boardwalk favorite into a cupcake … hence, Cotton Candy Cupcakes.

Think these kind of cupcakes could only happen in your dreams?  Think again.  They are real (thank you Anne Byrn, Cake Mix Doctor – you have made my life)!

Let’s get going!  For the cupcakes, you will need:

  • 1 and ½ cups blueberry yogurt (try to use the kid friendly kind – without the actual blueberries, unless you want blueberry pieces in your cotton candy cupcakes … yuck).
  • 1 package (18.25 oz.) of plain white cake mix
  • ¼ cup water
  • ¼ cup vegetable oil
  • 3 large egg whites
  • 5-6 drops of blue food coloring

Your cupcakes are going to be blue – do not be alarmed!


How to do it:

  • Preheat your oven to 350 and line your cupcake/muffin pans with 24 cupcake liners.
  • Place all the ingredients above – in the order listed, into the bowl of your electric stand mixer.
  • Blend on low speed for 30 seconds, scrape down the sides of the bowl, and increase the mixer speed to medium for another 2 minutes.
  • Scoop up the batter (I like to use an ice cream scoop with a trigger) and fill each lined cupcake cup about 2/3 of the way full.
  • Bake the cupcakes about 17-20 minutes, until they are lightly golden and spring back when touched gently.
  • Cool at least 5 minutes.

Want double the cotton candy?  Add it to your buttercream!

  • 4 cups of cotton candy (3 oz.) – you can find it in the grocery store
  • 4 Tbsp (1/2 stick) butter at room temperature
  • 3 cups confectioner’s sugar
  • 3 Tbsp milk

To make the buttercream:

  • Measure out 2 and ½ cups of the cotton candy for the frosting – the rest will be used to garnish the tops of your cupcakes at the end.
  • Place the butter in your electric stand mixer and beat on a low speed until creamy, about 30 seconds.
  • Add the 2 and ½ cups of cotton candy and blend it on low with the butter until incorporated.  *Note – the frosting mixture will be grainy, this is perfectly normal.
  • Add the sugar and milk, and blend further on low until the frosting comes together smoothly – about 1 and ½ minutes.  It will still be a little bit grainy.
  • Increase your mixer speed to medium-high and beat the frosting another 30 seconds to get it light and fluffy.

Decorate your cupcakes with a piping bag once the frosting is made and the cupcakes are cool to the touch. You can even add pink or blue sprinkles!


*Important note – the first time I made these, I put the cotton candy garnish on top of the frosting right away.  BIG MISTAKE.  Since cotton candy is spun sugar, the moisture from the frosting actually makes it disintegrate within a few minutes’ time.  So if you do this too much ahead, it’s going to be pink and blue liquid sugar on top of your frosting by the time you are ready to serve your cupcakes.  I recommend placing the cotton candy garnish on right before serving.

Once you do that – these cupcakes are out of this world and so perfect for summer!