Directions to follow
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one by one, mixing well after each addition. Then mix in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture. Start and end with the flour, mixing just until combined.
- Evenly divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- Once cooled, take a small knife to cut a cone shape from the top of each cupcake and remove it.
- Fill the hole with about a teaspoon of jam.
- Take the removed cone piece and cut it in half horizontally to create wings.
- Pipe a swirl of buttercream frosting on top of each cupcake.
- Insert the two wing halves into the frosting, angled slightly to mimic butterfly wings.
- Finish by placing a fresh strawberry or raspberry on top for the butterfly body.
Best ways to enjoy it
These Beautiful Butterfly Cupcakes are best served fresh but are also delightful refrigerated for up to a couple of days. For a whimsical presentation, arrange them on a decorative platter or a stand. Pair these cupcakes with a scoop of vanilla ice cream, or serve them alongside a refreshing fruit salad for a charming dessert table that everyone will admire.
Storage and reheating tips
To keep the leftover cupcakes fresh, store them in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them; just be sure to let them come back to room temperature before serving. If you’ve made a large batch and want to freeze them, wrap the cupcakes tightly in plastic wrap and place them in a freezer bag. They’ll last for up to three months—just thaw before enjoying!
Helpful cooking tips
- Make sure your butter is softened but not melted for the best texture in your batter.
- Don’t overmix your cupcake batter once you add the flour; this can lead to dense cupcakes.
- If you’re short on time, store-bought frosting can work perfectly for piping and decorating!
- For a fun twist, consider adding lemon zest to your batter for a citrusy flavor.
Creative twists
Feel free to get creative with your Beautiful Butterfly Cupcakes! Instead of strawberry or raspberry jam, you might try lemon curd or chocolate ganache. Experiment with different types of frosting, like cream cheese or whipped cream frosting. If you’re looking to make them gluten-free, simply swap out all-purpose flour for a gluten-free blend.
FAQs
How long does it take to make these cupcakes?
Total preparation and baking time is approximately 30-40 minutes, plus cooling time.
Can I use other flavors of jam?
Absolutely! Any fruit jam or curd that you enjoy can be used for filling the cupcakes. Feel free to experiment with flavors like blueberry or peach.
Are there any dietary modifications for these cupcakes?
Yes, you can use gluten-free flour, dairy-free butter, or egg substitutes to accommodate dietary restrictions. Just ensure that the jam and frosting you choose also fit those dietary needs.
How do I prevent the cupcakes from drying out?
Make sure to keep an eye on the baking time and use an oven thermometer to check for accuracy. Also, remember that they will continue to bake a bit after you take them out of the oven, so consider pulling them out at the first sign of doneness!
This fun and creative recipe will surely become a staple in your baking repertoire. Enjoy baking and indulging in these whimsical Butterfly Cupcakes!
