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Butterfly Cupcakes
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Easy Butterfly Cupcakes Recipe

Butterfly cupcakes are a delightful treat featuring light and fluffy vanilla cupcakes, topped with buttercream frosting, and decorated with butterfly-shaped cake pieces. These cupcakes are perfect for parties, springtime gatherings, or whenever you want to indulge in a whimsical dessert.
Course Dessert, Snack
Cuisine International
Keyword Baking, Butterfly Cupcakes, Kid-Friendly, Whimsical Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time (cooling) 30 minutes
Total Time 1 hour 8 minutes
Servings 12 Cupcakes
Calories 310kcal
Cost $12–$15

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Muffin tin
  • Cupcake liners
  • Cooling rack
  • Sharp knife
  • Piping bag with a star nozzle (optional)

Ingredients

Cupcakes

  • 1 ½ cups(190g) All-purpose flour
  • 1 ½ tsp Baking powder
  • ¼ tsp Salt
  • ½ cup(115 g) Unsalted butter softened
  • ¾ cup(150 g) Granulated sugar
  • 2 Large Eggs
  • 1 tsp Vanilla extract
  • ½ cup(120ml) Whole milk

Buttercream Frosting

  • 1 cup(230 g) Unsalted butter softened
  • 3 cups(360g) Powdered sugar
  • 1 tsp Vanilla extract
  • 2 tbsp(30ml) Heavy cream (adjust as needed for consistency)
  • Food coloring (optional, for pastel or vibrant designs)

Instructions

Step 1: Prepare the Cupcakes

  • Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar until light and fluffy, about 3–4 minutes.
  • Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
  • Combine Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; avoid overmixing.
  • Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Frosting

  • Whip Butter: In a mixing bowl, beat the butter until creamy and smooth.
  • Add Powdered Sugar: Gradually add the powdered sugar, beating on low until incorporated, then on high until fluffy.
  • Flavor and Color: Mix in the vanilla extract and heavy cream. Add food coloring if desired for a pop of color.

Step 3: Decorate the Cupcakes

  • Create Butterfly Wings: Once the cupcakes are cool, use a sharp knife to cut a shallow cone-shaped piece from the top of each cupcake. Slice the removed piece in half to form two "wings."
  • Add Frosting: Pipe or spread frosting onto the cupcake tops, filling the hole and spreading evenly across the surface.
  • Attach Wings: Position the sliced "wings" on top of the frosting, angling them slightly to resemble butterfly wings.
  • Optional Decorations: Add sprinkles, edible glitter, or small candies for extra flair.

Notes

  • Substitutions:
    • Use almond or lemon extract instead of vanilla for a unique flavor.
    • For dairy-free cupcakes, substitute with plant-based butter and milk.
  • Technique Tips:
    • Ensure all ingredients are at room temperature for smoother mixing.
    • Use a piping bag with a star nozzle for a professional frosting look.
  • Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Variations

  • Chocolate Butterfly Cupcakes: Substitute ¼ cup of the flour with cocoa powder for a rich chocolate flavor.
  • Fruit-Filled Butterflies: Add a dollop of jam or lemon curd to the cupcake before adding the frosting.
Enjoy creating these enchanting butterfly cupcakes, and let your imagination soar as you decorate them!