Butterfly Cakes Recipe

Name: Butterfly Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup butter, softened; 3/4 cup white sugar; 2 tablespoons white sugar; 3 eggs; 1 teaspoon vanilla extract, or more to taste; 1 1/2 cups self-rising flour; Buttercream Filling:; 1 cup confectioners' sugar; 2 1/2 tablespoons confectioners' sugar; 1/4 cup butter, softened; 1 teaspoon vanilla extract, or to taste; 1/2 cup raspberry jam, or as needed

Servings: persons

3/4 cup butter, softened
3/4 cup white sugar
2 tablespoons white sugar
3 eggs
1 teaspoon vanilla extract, or more to taste
1 1/2 cups self-rising flour
Buttercream Filling:
1 cup confectioners' sugar
2 1/2 tablespoons confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract, or to taste
1/2 cup raspberry jam, or as needed

1
Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
2
Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
3
Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
4
Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
5
Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup butter, softened, 3/4 cup white sugar, 2 tablespoons white sugar, 3 eggs, and more.

Yes, Butterfly Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterfly Cakes

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