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Gluten Free Cotton Candy Cupcakes

Gluten-Free Cotton Candy Cupcakes


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  • Author: Natalie
  • Total Time: 49
  • Yield: 20
  • Diet: Gluten Free

Ingredients

  • 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt
  • 1 cup organic sugar
  • 2 tsp vanilla extract not immitation
  • 1 stick Earth Balance DF Butter room temperature
  • 2 eggs room temperature
  • 1/2 cup Silk unsweetened Cashew Milk
  • 1 tbsp apple cider vinegar
  • 1/4 tsp cotton candy flavoring
  • 1/2 cup Sprinkles I used the brand “Candyfetti ” cupcake flavor
Cotton Candy Buttercream
  • 1 stick softened Earth Balance or butter
  • 1/2 tsp vanilla
  • 1/8 tsp cotton candy flavoring
  •  pink and blue food coloring
  • 2 tbsp cashew milk ( silk unsweetened )
  • 4 cups sifted powdered sugar

Instructions

  1. Preheat oven to 325° Line cupcake tin with cupcake liners.
  2. Sift your flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
  3. In a large bowl cream together your butter and sugar.
  4. Now add in your eggs and mix again.
  5. Next gently mix in your cotton candy flavoring, vanilla, apple cider vinegar, and cashew milk.
  6. Slowly pour your flour mix into the wet ingredients. Mixing between each addition. Don’ over mix.
  7. Gently fold in your Candyfetti Sprinkles.
  8. Now using a large cookie scoop, scoop batter into each cupcake liner.
  9. Bake for approximately 17 to 19 minutes, check with a toothpick. Remove from the oven and let cool on a wire rack.
Cotton Candy Buttercream
  1. In a large bowl cream your butter until light and fluffy, about a minute.
  2. Add in Vanilla Extract and Cotton Candy Flavoring and mix again.
  3. Add in your sifted powdered sugar in increments, mixing after each time. Continue to mix until fluffy and adding your cashew milk as you need.
  4. Divide the buttercream into two bowls.
  5. Add blue food coloring to one bowl, and pink in the other. You only need one to two drops. Mix very well.
  6. Cover and refrigerate for 15 minutes. Just until slightly chilled.
  7. Scoop your blue buttercream into one piping bag and your pink into another. Pipe onto your cupcakes and top with more sprinkles. Enjoy 🙂
  • Prep Time: 30
  • Cook Time: 19
  • Category: american
  • Method: bake
  • Cuisine: dessert