Butterfly Cupcakes

There’s something about setting down a plate of butterfly cupcakes that instantly brightens a room. Picture golden vanilla cakes, their tops gently domed and soft to the touch, split and perched like tiny wings over pillows of whipped buttercream.

A whisper of powdered sugar dusts the “wings,” and a hint of vanilla fills the air. These cozy little desserts are surprisingly quick—ready in under an hour—and are perfect for sweet-tooth fans, beginner bakers, and anyone who loves simple bakes with a touch of whimsy.

I still remember a rainy Sunday when friends dropped by unannounced. I threw together a basic batch of cupcakes, transformed them into butterflies, and suddenly the living room felt like a small celebration.

They’re ideal for birthday parties, after-school treats, afternoon tea, or those last-minute “I promised to bring dessert” moments.

Ready to bring this charming little dessert to life?

Why You’ll Love It

• Delivers nostalgic, classic British bakery flavor in every bite.
• Creates a beautiful butterfly design without advanced decorating skills.
• Uses simple pantry ingredients you likely already have at home.
• Makes individual portions perfect for parties, picnics, or afternoon tea.
• Adapts easily with different jams and flavored creams.

Ingredients

• 115 g unsalted butter, softened — leave at room temperature for easy creaming
• 115 g caster sugar — fine sugar helps create a light crumb
• 2 large eggs, room temperature — guarantees better emulsification in batter
• 115 g self-raising flour, sifted — aerate for lighter cupcakes
• 1 tsp baking powder — supports an even rise
• 2 tbsp milk — adjust for a soft dropping consistency
• 1 tsp vanilla extract — use pure extract for best flavour
• 150 ml double cream, chilled — cold cream whips more easily
• 2 tbsp icing sugar, sifted — prevents lumps in whipped cream
• 4 tbsp strawberry jam — choose a good-quality, fruity jam
• 1 tbsp icing sugar — for a light finishing dusting

Step-by-Step Method

Preheat & Prepare Tin

Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cupcake liners. Soften the butter if needed so it beats easily. Gather all ingredients and equipment to streamline the process.

Make sure the oven shelf is in the center for even baking. Set the prepared tin aside while you make the batter.

Cream Butter & Sugar

Beat the softened butter and caster sugar in a mixing bowl until the mixture is pale, light, and fluffy. Use an electric mixer for best results.

Scrape down the sides with a rubber spatula to make sure everything is evenly combined. Proper creaming traps air, helping the cupcakes rise well in the oven.

Add Eggs & Vanilla

Crack the eggs into a small bowl to check freshness. Add them to the butter mixture one at a time, beating well after each addition.

Mix in the vanilla extract. If the mixture looks slightly curdled, don’t worry, it will smooth out once the flour is added. Scrape the bowl again to combine thoroughly.

Combine Dry Ingredients

In a second mixing bowl, add the self-raising flour and baking powder. Sift them together to remove any lumps and to aerate the mixture.

Stir briefly to distribute the baking powder evenly. Keeping dry ingredients well mixed helps ensure the cupcakes rise uniformly and have a consistent, tender crumb throughout.

Fold & Adjust Batter

Gently fold the dry ingredients into the butter mixture using a spatula. Use light, sweeping motions to avoid knocking out air.

Add the milk gradually until you reach a soft dropping consistency. The batter should fall reluctantly from the spoon. Avoid overmixing at this stage to keep the cupcakes light and soft.

Fill Liners & Bake

Divide the batter evenly between the 12 cupcake liners, filling each about two-thirds full. Use a metal spoon for neat portions.

Place the tin in the preheated oven. Bake for 15–18 minutes until the cupcakes are risen and golden. Check doneness by inserting a skewer; it should come out clean and dry.

Cool Completely

Remove the tin from the oven and let the cupcakes cool for 5 minutes. Carefully transfer them to a cooling rack.

Allow them to cool completely before decorating, so the cream doesn’t melt. This cooling step sets the crumb and makes cutting the tops easier and cleaner for the butterfly effect.

Whip the Cream

Pour the chilled double cream into a clean bowl. Add the sifted icing sugar.

Whip with an electric mixer or whisk until soft peaks form that hold their shape but aren’t stiff. Avoid overwhipping to prevent the cream from turning grainy. If your kitchen is warm, chill the whipped cream briefly before using.

Cut Tops & Make Wings

Using a sharp knife, cut a shallow circle from the top of each cooled cupcake, creating a small well. Don’t cut too deep or you may remove too much cake.

Take each removed circle and cut it in half to form two semicircles. These will become the butterfly wings placed back on the cream later.

Fill with Jam & Cream

Spoon about one teaspoon of jam into the well of each cupcake. Add enough jam to flavor without overflowing.

Pipe or spoon a small mound of whipped cream directly over the jam. Aim for a neat dome of cream in the center. This creamy filling helps anchor the butterfly wings and adds a rich texture.

Arrange Wings & Dust

Place the two cake semicircles into the cream at an angle, with the cut sides facing inward to resemble open butterfly wings. Press gently so they stand upright.

Repeat for all cupcakes. Lightly dust the tops with icing sugar using a sieve. Serve immediately or chill briefly, bringing to room temperature before eating.

Ingredient Swaps

• Use margarine or a neutral vegetable oil spread instead of butter for a budget-friendly option; replace caster sugar with granulated sugar if needed (whisk well to help it dissolve).
• For gluten-free cupcakes, swap self-raising flour for a gluten-free self-raising blend and add an extra tablespoon of milk if the batter seems thick.
• Make them dairy-free by using vegan baking margarine, dairy-free milk, and a whippable plant-based cream; check that your jam and icing sugar are also vegan if required.

You Must Know

• Doneness • If the cupcakes look pale at 15 minutes… leave them in for another 2–3 minutes until they’re lightly golden and spring back when gently pressed in the center; a skewer should come out with at most a crumb or two, not wet batter.
• Avoid • If your batter seems very stiff or gluey… add milk ½ tbsp at a time until it just drops off the spoon in a slow dollop; a thick but soft “plop” gives a tender crumb and prevents dense, tunneling interiors.
• Troubleshoot • If the tops sink as they cool… reduce your oven temperature by 10–20°C next time or check doneness closer to 18 minutes; underbaked centers or too-hot ovens cause rapid rise then collapse.
• Flavor Boost • For more pronounced vanilla and fruity notes… increase vanilla extract to 1½ tsp and warm the jam slightly (10–15 seconds in the microwave) before using; a looser, fragrant jam spreads better and gives a juicier center.
• Make-Ahead • To prep in advance without soggy “wings”… keep plain cupcakes in an airtight tin at room temp up to 2 days, and chill whipped cream up to 24 hours; assemble with jam and cream 30–60 minutes before serving so the tops stay light and not damp.

Serving Tips

• Serve on a tiered stand with fresh berries scattered between the cupcakes.
• Pair with English breakfast tea or lemonade for a classic afternoon treat.
• Plate each cupcake on a small dessert plate with a drizzle of berry coulis.
• Add edible flowers or mint leaves around the cupcakes for a garden-party look.
• Dust plates lightly with icing sugar just before serving for a snowy effect.

Storage & Make-Ahead

Butterfly cupcakes keep in the fridge for up to 2 days; store in an airtight container and bring to room temperature before serving.

For best make-ahead results, bake and cool the cupcakes, then store unfilled.

Add jam, cream, and wings on the day.

These cupcakes don’t freeze well once filled.

Reheating

Gently reheat butterfly cupcakes in a low oven (150°C) for a few minutes.

Or briefly microwave on low power.

Avoid stovetop methods and always remove cream toppings before reheating.

Afternoon Tea Party Tradition

Often, I think of butterfly cupcakes as tiny, edible heirlooms on an afternoon tea stand—golden wings perched beside delicate sandwiches, warm scones, and a pot of freshly brewed tea.

When I set them out, the table changes: linen looks crisper, teaspoons chime brighter, and the whole room feels like it’s leaning in for a story.

Afternoon tea, for me, isn’t rushed; it’s a slow unfurling of conversation.

Butterfly cupcakes earn their place because they feel both nostalgic and a little whimsical. I like to:

1. Pair them with a brisk, malty tea to balance the sweetness.
2. Serve them after scones, as a playful bridge to richer cakes.
3. Arrange them on the top tier, so those wings greet guests first.

Final Thoughts

Give these butterfly cupcakes a try and enjoy how simple they’re to decorate and share.

Once you’ve mastered the basic recipe, have fun tweaking the fillings, flavours, and decorations to make them your own.

Frequently Asked Questions

Can I Make Butterfly Cupcakes Gluten-Free Without Sacrificing Texture?

You can, and I’d help you start with a good 1:1 gluten‑free blend plus extra vanilla. Picture tender, golden crumbs, jam gleaming like rubies, cream clouds billowing—no one at your table guessing they’re gluten‑free.

How Do I Scale This Recipe for a Large Party or Bake Sale?

You can simply multiply every ingredient by the number of dozens you need; I’d bake in batches, cool on racks, then line them up like little golden blooms, fragrant, jam‑bright, ready for keen hands.

What’s the Best Way to Transport Decorated Butterfly Cupcakes Safely?

I nestle each one in a deep cupcake carrier, chilled so the cream stays firm. I pack them snugly, wings facing inward, then drive like I’m carrying glass—no sharp turns, no sun.

Can Children Help With Any Steps, and How Do I Keep It Kid-Friendly?

Kids can absolutely help—I’d let them whisk sugar and butter, spoon silky batter, cut “wings” with guidance, then swirl cream and dollop jewel-bright jam, keeping knives supervised, portions small, and everything framed as playful, messy, safe exploration together.

How Do I Adjust Baking Time and Temperature for Different Oven Types?

I’d keep 180°C for conventional ovens, reduce to 160°C for fan ovens, and start checking at 12–14 minutes; trust the golden tops, springy touch, and that sweet, buttery scent floating out.