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Butterfly cupcakes with vanilla sponge filled with raspberry jam, topped with whipped cream frosting and delicate edible wings dusted with powdered sugar

Easy Butterfly Cupcakes Recipe for Parties and Birthdays – Cute, Fun, and Foolproof

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Classic Baking, European
Servings 12 Cupcakes

Ingredients
  

  • For the Cupcakes:
  • 1 1/4 cups (160 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 2/3 cup (135 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120 ml) whole milk, room temperature
  • Optional: zest of 1 lemon for a citrus twist
  • For the Filling and Topping:
  • 1/2 cup fruit jam or curd (strawberry, raspberry, or lemon work well)
  • 1 cup (240 ml) heavy cream, cold
  • 3 tablespoons powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • Optional: fresh berries or sprinkles for garnish

Instructions
 

  • Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  • Mix the dry ingredients: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  • Cream the butter and sugar: In a larger bowl, beat the softened butter with the sugar until light and fluffy, about 2–3 minutes.
  • Add eggs and vanilla: Beat in the eggs one at a time, then mix in vanilla (and lemon zest if using). Scrape the bowl to keep everything even.
  • Combine the batter: Add half the dry ingredients to the butter mixture, then the milk, then the remaining dry ingredients. Mix just until smooth. Do not overmix.
  • Fill the liners: Divide the batter evenly among the cups, filling each about two-thirds full.
  • Bake: Bake for 16–20 minutes, until the tops spring back and a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
  • Whip the cream: In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla to soft peaks. Stop as soon as the cream holds gentle waves.
  • Create the butterfly tops: Once cupcakes are cool, use a small knife to cut a shallow cone from the center of each cupcake. Fill the cavity with a teaspoon of jam and a dollop of whipped cream. Slice the cone in half to make two “wings.”
  • Assemble: Arrange the two cone halves on top of the cream at an angle, points facing inward like butterfly wings. Dust lightly with powdered sugar. Add berries or sprinkles if you like.