Spring has a unique magic, does it not? The sun shining, flowers blossoming, and the yummy delight of cake. Layer cakes may often take the spotlight, but let us explore something more entertaining and bite-sized: Butterfly Cupcakes.
When you think of “butterfly cupcakes,” what comes to mind? To me, they represent happiness and change, just like a butterfly transforms from a caterpillar. They are usually adorned with playful wings made from the cupcake itself, giving them that fairy-tale charm. Picture bringing a platter of these to a garden party and watching faces light up with pleasure. They are adaptable enough for all sorts of events—a spring tea or a child’s birthday party.
Let me share a fond memory. One sunlit afternoon, I was in a cozy café right in London. An array of delightful treats adorned the display, but the butterfly cupcakes stood out. Each bite brought a mix of vanilla sponge and a sprinkle of butterfly confetti, creating a slice of bliss. It was a lovely combination of sweet memories and surprise, and I instantly knew these cupcakes were special.
Butterfly cupcakes may look adorable, but can they be healthy too? Yes! Although they are usually made with standard sugar and flour, there are ways to enhance their nutrition. You can consider whole wheat flour for extra fiber or coconut sugar for a gentler glycemic load. And for the frosting, choose a cream cheese base sweetened with natural options.
The combination of these ingredients results in not only a visual delight but a tasty one as well. It is the little details like these that make butterfly design cupcakes truly shine.
In the world of desserts, butterfly cupcakes have a unique spot, creating magic with each delightful bite. They are simple to prepare, versatile, and bring a sprinkle of fun to any gathering. Are you ready to start baking? Collect your ingredients, and let us transform ordinary cupcakes into something wonderfully enchanting!
To make the Butterfly Cupcakes, you will need the following ingredients:
Preheat your oven to 320 ºF. Line 1 standard 12-cup muffin pan with paper liners.
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
In a large bowl, using a stand mixer with the whisk attachment or an electric mixer, beat together ¾ cup softened butter and ¾ cup granulated sugar on medium speed until the mixture is light and fluffy.
Add 3 eggs, one at a time, mixing thoroughly after each addition.
Add 1 teaspoon vanilla extract and mix until combined.
Add in the dry ingredients and beat on low speed until just combined.
Add 5 tablespoons of sprinkles and stir until they are evenly mixed in.
Divide the batter evenly among the paper liners.
Bake for about 20 minutes, or until the batter has risen, is lightly golden, and feels springy to the touch.
Remove from the oven and allow to cool for 15 minutes in the pans, then transfer to a wire rack to cool completely.
Using a small serrated knife, cut the tops off each cupcake, creating 12 round cake circles. Cut each top in half.
Spoon 1 teaspoon of vanilla buttercream frosting into the center of each cupcake. Top with two cake circle halves to create butterfly wings, leaving a small gap between them. Squeeze a line of strawberry jam from the bottle between the wings to create the butterfly's body, then dust a little powdered sugar on top if desired.
Serve and enjoy!
So pretty cupcakes for my Easter dinner! Thanks!
