Butterfly Cupcakes
Transform your dessert table into a fluttering masterpiece with these delightful Butterfly Cupcakes! This whimsical recipe combines moist vanilla-flavored cupcakes with a layer of sweet strawberry jam and luscious homemade buttercream frosting. The standout feature? Each cupcake is adorned with "butterfly wings" crafted from the cupcake tops, creating a stunning visual and adding a playful touch. Perfect for birthday parties, spring celebrations, or any occasion that calls for a charming dessert, these cupcakes are as fun to make as they are to eat. Customize your frosting with food coloring or sprinkles for a vibrant pop of color, and watch these enchanting treats disappear in no time. With only 20 minutes of prep time and a dozen servings, this recipe is a must-try for bakers of all ages.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 150 grams Unsalted butter
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 120 milliliters Milk
- 250 grams Powdered sugar
- 2 tablespoons Heavy cream
- Food coloring (optional)
- 3 tablespoons Strawberry jam
Instructions
Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with cupcake liners.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar with a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely on a wire rack.
For the buttercream frosting, beat the unsalted butter in a bowl until creamy. Gradually add the powdered sugar, mixing well. Add the heavy cream and vanilla extract, and continue to beat until light and fluffy. If desired, divide the frosting into batches and add food coloring to create different colors.
Once the cupcakes are completely cool, use a small knife to cut a shallow circle from the top of each cupcake. Remove the cut portion and slice it in half to create two 'wings.'
Place a small dollop of strawberry jam into the hollowed-out section of the cupcake, then pipe a swirl of buttercream frosting over the jam to create the butterfly body.
Gently position the 'wings' into the frosting at an angle to resemble a butterfly. Decorate as desired with additional frosting or sprinkles.
Serve and enjoy your whimsical Butterfly Cupcakes!
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 40.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
