• Preheat the oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• In a large bowl, combine cake mix, cheesecake pudding mix, use a hand or stand mixer, add the oil, egg whites, and sour cream. Beat with an electric mixer on medium speed for 2 minutes, until ingredients are combined well.
• Divide batter evenly into 2 mixing bowls, add the pink food coloring to one bowl and the blue food coloring to the other. Add as much food coloring for the desired color you like.
• Pour the pink and blue batter into the lined muffin tray, alternate between the 2 colors, fill 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Cool cupcakes in pan for 5 minutes before removing to a wire rack to cool completely.

Directions for Frosting

• In a large mixing bowl cream the butter with an electric mixer on medium speed until light and creamy.
• Add in the vanilla extract and cotton candy flavoring. This flavoring is quite strong so try 1-2 drops to start and taste.
• Slowly mix in the powdered sugar, 1 cup at a time, while alternating 1 tablespoon of the heavy cream and 1 teaspoon of the sour cream. Continue to mix until creamy and stiff peaks form. If the frosting is too "weak" add a bit more powdered sugar until it stiffens up.
• Then you will need to divide the frosting into 3 bowls. Add the blue food coloring to one bowl and the pink to the other, 1 drop at a time and mix until desired color is achieved. Leave the other bowl without color.
• Add each color to its own small piping bag until you have 3 bags of frosting. Cut the tips off the smaller bags and then insert them into the large, prepared piping bag.
• Before frosting your cupcakes, squeeze out a bit onto a plate until you see all the colors come out.
• Pipe the frosting on the cupcakes in a swirl motion. If desired, add some edible glitter and/or cotton candy to the top of each cupcake.