Butterfly Cupcakes – a delicious recipe with butter, sugar, vanilla, eggs, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350u00b0F. Line a 12-hole cupcake pan with paper liners.", "In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon mixture into paper liners until two-thirds full.", "Bake for 20-25 mins until a skewer comes out clean. Cool in pan for 5 mins. Transfer to a wire rack to cool completely.", "Using a sharp-pointed knife, cut a circle from the top of each cake. Slice circle in half to make two ""wings"". Fill cavities with whipped cream. Place wings on top. Dust with powdered sugar."]
803
kcal
Calories
58
g
Fat
59
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 tbsp butter, chopped, at room temperature, 3/4 cup sugar, 1 tsp vanilla extract, 2 None large eggs, and more.
Yes, Butterfly Cupcakes 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.
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