Preheat your oven to 350°F. Line a standard muffin tin with cupcake liners or lightly spray with non-stick spray.

In a large mixing bowl, add the cake mix and pudding mix. Using a hand or stand mixer, mix in the water, oil, egg whites, and sour cream. Beat on medium speed until everything is well incorporated.

Divide the batter evenly between two small mixing bowls. Add pink food coloring to one and blue to the other, stirring until you achieve your desired colors.

Alternate spoonful of the pink and blue batter into the cupcake liners, filling each about 2/3 full.

Place in the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

In a large mixing bowl, use a hand or stand mixer to beat the butter for about 2 minutes until it’s light and fluffy.

Mix in the vanilla extract and a few drops of cotton candy flavoring (start with just 1-2 drops; this flavor is strong!).

Gradually add the powdered sugar, one cup at a time, while alternating with 1 tablespoon of heavy cream and 1 teaspoon of sour cream. Continue mixing until creamy and stiff peaks form. If the frosting is too runny, add a little more powdered sugar.

Divide the frosting into three bowls. Add pink food coloring to one, blue to another, and leave the third bowl plain.

Transfer each color of frosting into separate small piping bags. Cut the tips off and place them inside a large piping bag fitted with a star frosting tip.

Before decorating, pipe a small amount of frosting onto a plate until all three colors swirl together. Then frost each cupcake in a beautiful, multi-colored swirl.

Sprinkle with edible glitter and top with a tuft of cotton