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Butterfly Cupcakes

Butterfly Cupcakes

How to bake and decorate cupcakes that look like butterflies!

Course Dessert
Cuisine International
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Author Manuela Zangara


  • 100 gms – 7 tbsp unsalted butter softened
  • 185 gms – 6.5 oz. caster sugar sifted
  • ½ tsp vanilla extract or essence
  • 200 gms – 1.6 cups self-raising flour sifted
  • 125 ml – ½ cup milk
  • 2 eggs
  • 1 batch of Crème Patissière cooled


  1. Beat the butter, sugar and vanilla with an electric mixer until pale and fluffy.
  2. Add the eggs, one at a time, and beat well after each addition.
  3. Add the flour and milk in alternate batches until just combined.
  4. Spoon the batter evenly into a 12 hole standard muffin tray lined with paper cases.
  5. Bake them in a pre-heated oven at 180ºC – 355ºF for about 20 minutes or until cooked through.
  6. When ready, remove the cupcakes from the oven and transfer them to a wire rack to cool completely.
  7. When cold, use a sharp knife to cut small circles from the centre of each cupcake about 5 mm – 0.2 inches in from the edge of the cupcake. Make sure to slant-cut down 1 cm – 0.4 inches into the cupcake. Lift out the small rounds of cake and cut each round in half, to make the wings of a butterfly. Spoon about 2 tsp of Crème Patissière into the hollow and place the wings on top of the cream.
  8. Like this.
  9. Serve immediately.

Recipe Notes

You will have some crème patissière left. You can use it to make Profiteroles or Fruit Tartelettes. You can keep it in the fridge for 2 or 3 days.