Pretty Little Butterfly Cupcakes

Make these Pretty Little Butterfly Cupcakes for a lovely mid-morning snack, or for a birthday party. Or a random Tuesday. 
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Course: Dessert
Cuisine: Australia, New Zealand
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating time: 10 minutes
Total Time: 28 minutes
Servings: 12
Calories: 308kcal
Author: Kylee Cooks

Ingredients

For the Vanilla Cupcakes

  • 1/2 cup butter softened
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup cake flour
  • 2 tsp baking powder
  • 1/4 cup milk

For the Sweetened Whipped Cream

  • 2 cups heavy whipping cream
  • 2 Tbs powdered sugar

Serving

  • 1 Tbs sprinkles
  • 1/4 cup powdered sugar

Instructions

For the Vanilla Cupcakes

  • Preheat the oven to 350F.
  • Line a 12 well cupcake pan with paper liners. In your stand mixer, cream the butter and sugar together until light and fluffy and a very pale yellow color.
  • Add the vanilla, milk and the eggs (one at a time) beating well. Sift together the flour and baking powder.
  • Fold the flour mixture into the batter, until just combined. Portion the batter into the paper liners evenly. 
  • Bake for 15-20 minutes. Tops should be lightly browned, and spring back when touched.
  • Transfer to a cooling rack, and cool completely before decorating.

For the Sweetened Whipped Cream

  • In a medium sized bowl, sprinkle the powdered sugar over the top of the heavy whipping cream.
  • Beat until stiff peaks form, but don't go too far and make it butter!

Assembly

  • Using a sharp knife cut a circle (about the size of a quarter) out from the of each cupcake. 
  • Cut the tops in half and set aside. 
  • Pipe whipped cream into each cupcake hole,
  • Finish the butterfly cakes by placing two cake pieces over the cream to create wings.
  • Sprinkle with sprinkles and dust with powdered sugar.
  • Devour.

Nutrition

Calories: 308kcal | Carbohydrates: 22g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 102mg | Sodium: 96mg | Potassium: 141mg | Sugar: 13g | Vitamin A: 865IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 0.3mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!