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Assorted butterfly cupcakes decorated with colorful wings and edible flowers

Butterfly Cupcakes

A light and playful cupcake that looks like a butterfly and tastes like a cloud, perfect for parties and afternoon tea.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 375 g cake flour Use bleached cake flour for the lightest texture.
  • 210 g caster sugar Fine sugar helps in creating a tender crumb.
  • 3 tsp baking powder Essential for leavening.
  • 1/2 tsp fine salt Enhances flavor.
  • 85 g unsalted butter (softened) Should be room temperature for easy mixing.
  • 2 large eggs (room temperature) Help with batter emulsification.
  • 375 g milk (room temperature) Hydrates dry ingredients.
  • 60 g vegetable oil Keeps cake moist.
  • 60 g Greek yogurt or sour cream Adds moisture and acidity.
  • 1 tsp vanilla extract Enhances flavor.
  • 150 g raspberry jam Use a seedless jam for easier piping.
Chantilly Mascarpone Cream Ingredients
  • 125 g heavy cream (cold) Start cold for better whipping.
  • 30 g powdered sugar (sifted) Adjust sweetness to taste.
  • 1 tsp vanilla bean paste Or more vanilla extract.
  • 60 g mascarpone (cold) Make sure it's chilled.

Method
 

Make the Cupcakes
  1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the cake flour, caster sugar, baking powder, and salt in a large bowl. Cut softened butter into the dry mix until it resembles coarse sand.
  3. In a separate bowl, whisk the eggs, then add milk, vegetable oil, Greek yogurt, and vanilla; whisk until smooth.
  4. Fold the wet ingredients into the dry mixture until just combined.
  5. Spoon batter into liners, filling about two-thirds full. Bake for 16–20 minutes or until a toothpick comes out with a few moist crumbs.
  6. Cool in tin for 5 minutes, then transfer to a rack.
Prepare the Chantilly Mascarpone Cream
  1. Chill a mixing bowl and beaters for 10 minutes before whipping.
  2. Combine cold heavy cream, powdered sugar, and vanilla in the chilled bowl and whip to soft peaks.
  3. Fold in cold mascarpone until smooth and spreadable.
Hollow, Fill, and Create the Butterfly Tops
  1. Slice a cone-shaped piece from the top of each cooled cupcake and reserve it.
  2. Fill the hollow with about 1 tsp raspberry jam.
  3. Return the reserved top inverted onto the jam to create 'wings' and pipe or dollop a generous swirl of chantilly cream.
  4. Dust lightly with sifted icing sugar and chill for 10–15 minutes before serving.

Notes

Store assembled cupcakes in an airtight container in the refrigerator for up to 48 hours. Freeze unfilled baked cupcakes individually for up to 3 months.