Cotton Candy Cupcakes

With summer officially in swing, I can’t help but think of fair food: funnel cakes, candy apples, corn dogs, and, as you can imagine, cotton candy! Growing up, I used to LOVE cotton candy, especially the blue (actually, anything blue candy gets my vote), so it only makes sense that I made a cupcake version.
The cake itself is a pretty standard vanilla–where the cotton candy comes in is the lovely cotton candy toppings (of course) and the frosting. Yep, that’s right: there’s cotton candy in the frosting. Not only does it provide a bit of coloring (I opted to add a bit of coloring, but it’s optional), but some of the cotton candy doesn’t fully dissolve, leaving lovely little pieces.

What You NeedBlog Batter Ingredients

Cupcake Batter

  • 1 ½ cups flour
  • 1 teaspoons baking powder
  • 2 eggs
  • ¾ cup sugar
  • 12 tablespoons (1 ½ sticks) salted butter, softened
  • 2 teaspoons vanilla
  • ½ cup milk

Blog Frosting Ingredients


  • 2 ¾ cups powdered sugar (+ more, if thicker consistency is desired)
  • 2 tablespoons butter, softened
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • ½ cup cotton candy
  • Food coloring gel, optional


  • Cotton candy
  • Lollipop sticks

How You Do It

  1. Preheat oven to 350 F and line muffin tin with cupcake liners.
  2. Mix eggs and sugar until combined.Blog Eggs Sugar
  3. Add in softened butter and vanilla. Beat until lumps are minimal (about 2 minutes).Blog Butter
  4. In separate bowl, mix together dry ingredients: flour and baking powder. Alternating with the milk add into the wet ingredients, mixing for 10-15 seconds each.

½ cup flour
¼ cup milk
½ cup flour
¼ cup milk
½ cup flourBlog Batter

Blog BatterBlog Batter

5. Pour batter into the muffin tin, dividing equally.Blog Cupcakes in Pan

Blog Cupcakes in Pan
Blog Cupcakes in Pan

6. Bake for 15-18 minutes, or until toothpick comes out cleanly.Frosting

  1. Starting with ½ cup powdered sugar, combine with 1 tablespoon of milk and all of the softened butter. If mixture appears stiff or dry, that’s okay! 

  2. Add in vanilla and ½ cup of cotton candy.Blog Frosting CC
  3. Add in the rest of the milk, confectioner’s sugar, and cotton candy. Not all of the cotton candy would dissolve, and, if you’re like, feel free to add in a bit more–no rules here! If the frosting is too thin, feel free to add in more powdered sugar.20180610_102517.jpg
  4. Color. Because the cotton candy turned the frosting a pale blue, I opted to use red; it turned it a light purple. Because I wanted it to remain a pretty pastel shade, I added only a tiny bit, but there’s no right or wrong
  5. Using your desired tip, pipe on the cupcakes.Blog Frosted


  1. Wash and dry your hands. Dry hands are crucial to this! If you’d like, either wear gloves or coat your fingers in cornstarch. Otherwise, the cotton candy will dissolve against your fingers.
  2. Tear off some cotton candy. Using as little pressure as possible, wrap it around the lollipop stick.Blog Cotton Candy
  3. Press the stick into the center of the cupcake.Blog Decorate
  4. Step back and admire your work!

Blog Finished Close Up

A quick note: if you can, hold off on decorating these. As pretty as they are, if the cotton candy is exposed to air for too long, it hardened as becomes brittle (see below).

Blog FInished Difference

Otherwise, I absolutely love these! They’re just so fun. They’re both super easy and have a huge impact. Plus, it’s a good use of leftover cotton candy that you brought home from your local fair or carnival.

Blog finished 1
What do you think? Give them a go, and share your results! Until next time,

Coconut Almond Bars & Classic Yellow Birthday Cake

Did you miss last month’s recipes? Now’s your chance to catch up. Not only did I make myself a birthday (apparently you aren’t supposed to make your own birthday cake, but who cares!), but I also make something that incorporates both coconut flakes and almonds (two things my boyfriend hates but managed to love this time around). Read on to learn more!

Continue reading “Coconut Almond Bars & Classic Yellow Birthday Cake”

Classic Yellow Birthday Cake

Classic Yellow Birthday Cake

With my birthday coming up in a few short days, I wanted to make a classic: a yellow birthday cake. Both easy and delicious, there’s no wrong way to decorate a classic yellow birthday cake. It’s an “all about the taste” cake, so don’t feel like you have to do something extravagant. Keep it in the pan and just frost the top, have several layers with frosting in the middle… The choice is up to you. With something so delicious, it doesn’t matter how it looks.

What You Need

CakeBlog Cake Ingredients

  • 1 ½ cups sugar
  • 8 tablespoons (½ cup) salted butter, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk

FrostingBlog Fristing Ingredients

  • 3 ⅔ cup powdered sugar
  • 8 tablespoons (½ cup) salted butter, softened
  • ⅓ cup milk, plus more as needed
  • 1 teaspoon vanilla


How You Do it


  1. Preheat oven to 350 degrees F and prepare pan. If you’re going to serve in the pan, simply butter and flour. If serving right out of the pan, line with parchment paper. I used a 9’x13’ with the intention of cutting it in half, so if you’re not going to do that, you can use a smaller pan.
  2. Cream together the sugar and butter.Blog Butter Sugar
  3. Adding one at a time, mix in eggs and vanilla. The consistency will be similar to that of uncooked pudding.Blog Sugar Butter Eggs Vanilla.jpg
  4. In a separate dish, combine the flour, baking powder, and salt. Alternating with the milk, pour the dry ingredients into the wet ingredients until all are combined.Blog Cake Batter
  5. Pour into prepared pan and bake 35-40 minutes, or until a toothpick comes out clean. Let set as room temperature for at least 20 minutes, then place in freezer until ready to decorate (it’s a lot easier to work with cold!).


  1. Combine powdered sugar, butter, and vanilla. Mixture will not completely combine at this point; there will still be clumps.Blog Frosting Butter Sugar
  2. Add milk. Mixture will be slightly thinner than typical frosting.
  3. Add cocoa powder. This will thicken the mixture, but if you plan to frost your cake instead of piping, add some more milk until desired consistency is reached.Blog Frosting.jpg

Putting it Together

  1. Take cake out of the fridge. If making a layered cake, cut in half and begin to carve cake into desired shaped. If your layers are uneven, use a bread knife and shave off the tops.Blog Cake LayersBlog Carve Cake
  2. Stack the layers on top of one another, frosting in between, and create a crumb coat. If you’re planning on piping, this might be as far as you go–and that’s okay! If you’re interested in piping and adding sprinkles, continue below.Blog Crumb Coat
  3. Staring at the bottom, begin to pipe the cake. I used an open star tip, but which one you use is up to you.Blog Piping
  4. Pipe all the way around the cake. Depending on how you want to decorate the top, either pipe until the cake is completely covered, or leave the top open for sprinkles. If putting on sprinkles, do so carefully and slowly–they have the tendency to bounce around and make a mess! Putting the sprinkles on the dead center of the cake and then pushing them to the desired spot works the best. Pat them down if needed.20180520_131600 (2).jpg
  5. When you’ve finished decorating, that’s it! Cut, serve, and enjoy!Blog Cake Slice.jpg

The sprinkles make it so fun, worthy of any celebration.Blog Complete Cake.jpg

I love layered cake, don’t you?Blog Cake Center

I’m so excited for my birthday this year, and though I made this cake a few days before hand, I’m trying my best to save a slice or two for the big day. Until next time,


Mix it up: The sprinkles I used are nonpareils, but if you don’t like the “crunch” they produce, you have so many other options. You can even use sanding sugar. Experiment!