Butterfly Cupcakes
Prep time
Cook time
Total time
These are really easy to make but any cupcake can be made into butterflies.
Recipe type: Dessert
Serves: 24
  • 3 cups plain/AP flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 170 grams / 1½ sticks unsalted butter at room temperature
  • 1½ cups sugar
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract - the good stuff matters in these cupcakes
  • 1¼ cups full cream milk
  1. Preheat oven to 180C/350F degrees.
  2. Place cupcake liners in the pans and set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt and set aside.
  4. In bowl of your mixer, cream together butter and sugar until light and fluffy. Don't skimp on this one.
  5. Add eggs, one at a time, mixing until just incorporated; scrape down sides of bowl, and add the vanilla.
  6. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
  7. Fill each cupcake liner about ¾ full and place in the oven.
  8. Rotate the pans halfway through the baking and bake until tops spring back when touched, about 20 minutes,
  9. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
  10. Once cool, take a paring knife and cut a circle out of the top of the cupcake and slice off the point and cut the circle in half. You have two semi-circles. These are the wings.
  11. Fill the hole in the top of the cupcake with whipped cream and place the wings into the cream to make a butterfly.
Recipe by Orgasmic Chef at https://orgasmicchef.com/desserts/butterfly-cupcakes/