Vegan Pink Lemonade Cotton Candy Cupcakes are moist, fluffy and sweet ! Each bite with a bright lemon zing will be sure to bring a smile.
The Perfect Party Or Anytime Treat
These, fun, fluffy cupcakes are a huge hit for any party or why not put a sweet spin on your weekend? Adults and kids will love this dessert and the best part, you’ll have extras for after work or school. Unless, that is, you are like our household, then they won’t last more than 48 hours.
These Pink Lemonade Cotton Candy Cupcakes Are:
-Vegan
-Soft
-Fluffy
-So much fun!
-Gluten-free adaptable
-Great for celebrations, parties or holidays
-Easy to make
-Fun for kids
-Only 314 calories!
Pink Pitaya Powder
The pink in this Pink Lemonade Cotton Candy Cupcake is in the frosting. I use Pink Pitaya Powder as a natural, nutritious color boost. Pink Pitaya Powder is high in fibre, vitamin C, rich in antioxidants, omega 3, omega 6 essential fatty acids.
You’ve seen it before on Susan Cooks Vegan in my recipe for a Peanut Butter Pitaya Smoothie Bowl.
Ingredients Needed To Make The Frosting
To create your Pink Lemonade frosting, you’ll need:
-softened plant butter
-vanilla extract
-powdered sugar
-plant-based milk
Get Your Own Cotton Candy Machine!
I’ve created my own cotton candy using a cotton candy machine that I found on Amazon!I know this may not be accessible for everyone, so store-bought cotton candy will do just fine! You can also try cotton candy flavoured candy, or even coconut whipped cream with sprinkles.
Note: I make a very small commission, at no cost to you, for anything purchased through my site. Thank you in advance.
More Sweet Recipes To Try
If you are in the mood for more sweet recipes you are going to want to try:
– Chocolate Covered Oreos Bouquet
Show Me Your Pink Lemonade Cotton Candy Cupcakes
If you make these Pink Lemonade Cotton Candy Cupcakes please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give these cupcakes a star rating.
Thanks for the love, my friends!
Susan 💗🌱
PrintPink Lemonade Cotton Candy Cupcakes
Pink Lemonade Cotton Candy Cupcakes are moist, fluffy and sweet. Each bite with a bright lemon zing will be sure to bring a smile.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
CUPCAKES
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1 cup oat milk* see notes
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2 tbsp of fresh lemon juice
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2 tbsp of lemon zest
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½ cup of light neutral oil
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1 tsp of pure vanilla extract
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1 ½ cups all-purpose flour (sub gluten-free if needed)
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1/2 cup sugar
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1 ½ tsp baking powder
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½ baking soda
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¼ tsp salt
FROSTING
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½ cup vegan butter, softened
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¼ tsp vanilla extract
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2 ½ -3 cups of sifted powdered sugar
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½ tsp pink pitaya powder or pink food color
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Splash of plant milk if frosting is too thick
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Pink cotton candy floss to decorate
Instructions
- Preheat oven to 350F and ensure oven rack is in the center position. Line a standard muffin holder with 12 paper liners.
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Add oat milk and lemon juice and zest to a large mixing bowl and let set for 3-4 minutes. This will curdle the milk and make “buttermilk”. Add oil, sugar and vanilla and whisk until thoroughly combined and sugar has dissolved.
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Add flour, baking soda, baking soda to sifter and sift over the bowl with wet ingredients. Use a whisk or hand, wooden spoon or hand mixer to blend until well incorporated and no large lumps of flour remain. Batter should be the consistency of pancake batter not too thick not too thin. Add a few more tbsp of flour if the batter is too thin or oat milk if it’s too thick.
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Divide batter evenly among the cupcake holders filling ¾ of the way up.
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Bake on center rack for 20-24 minutes or until a toothpick inserted into the center comes out clean.
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Let cool completely on a cooling rack. In the meantime, prepare frosting.
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Add softened vegan butter to a mixing bowl and beat until light and fluffy. Add vanilla and mix until combined.
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Add sifted powdered sugar ½ cup at a time and pink pitaya powder and continue mixing until thick and creamy. If the frosting becomes thick and crumbly add a splash of plant milk.
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Once cooled, frost cupcakes. Make little 12 bundles of cotton candy floss as per machine direction. Get your cotton candy machine here!
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Add candy floss to the top of cupcakes. Serve immediately. Store leftovers covered at room temperature or refrigerate for up to 3 days.
Notes
I prefer using oat milk in baking because it browns nicely. If you do not have oat milk you can sub a different plant milk.
