Butterfly Cupcakes Recipe

Name: Butterfly Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter at room temperature, cubed; 3/4 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 cup self rising flour sifted; 2/3 cup milk; 1 1/4 cups heavy cream whipped; colored sugar; strawberries; confectioners sugar to dust

Servings: persons

1/2 cup butter at room temperature, cubed
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup self rising flour sifted
2/3 cup milk
1 1/4 cups heavy cream whipped
colored sugar
strawberries
confectioners sugar to dust

1
Preheat the oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
2
In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the vanilla extract.
3
Add the eggs, one at a time, beating well after each addition. Fold in the flour alternately with the milk, beginning and ending with the flour. Spoon the mixture into the paper liners until two-thirds full.
4
Bake for 20-25 mins or until a skewer inserted in the center comes out clean and dry. Cool in the pan for 5 mins. Transfer to a wire rack to cool completely.
5
Using a sharp knife, cut a circle from the top of each cake. Slice in half to make wings. Fill the cavities with whipped cream. Top the cakes with wings and decorate with strawberry slices and colored sugar, if using. Dust with confectioners' sugar to serve.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1/2 cup butter at room temperature, cubed, 3/4 cup sugar, 1 teaspoon vanilla extract, 2 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.

Butterfly Cupcakes

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