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    Home » Recipes » All Recipes

    Easy Butterfly Cupcakes

    Published: Feb 19, 2021

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    Easy Butterfly Cupcakes

    Originally Posted August 12, 2020. Updated 02/19/2021

    A close up view of several vanilla butterfly cupcakes. The top of each has been cut off, halved, and placed in brightly coloured frosting - teal and magenta - to form wings.

    If you’re looking for something cute to do with cupcakes - without a ton of effort! - you should try these Easy Butterfly Cupcakes !

    When I was a kid, my grandmother used to make “butterfly cupcakes” for us sometimes.

    They were super cute - the top of each cupcake was cut off and split in half. Rather than frosting, the cupcake was topped with really thick pudding - usually lemon.

    The top pieces became “wings”, and the whole thing was dusted with powdered sugar.

    As a frosting FIEND, I’m a little surprised - looking back - that I was so big on these cupcakes. There’s no frosting!

    It’s something I carried through into adulthood, and still make them for friends from time to time. I always think of my grandma when I’m making them, I miss her. While I think of her often, cooking her recipes (Like Gramma’s Potato Salad, her Homemade Perogies Recipe, or ... Mushroom Soup and Eggs on Toast !) definitely brings her memory to the forefront!

    While she usually kept to the same format - white cupcake, lemon pudding filling, medium-depth cut - I tend to play a bit more fast and loose with it, depending on my mood.

    A close up view of several vanilla butterfly cupcakes. The top of each has been cut off, halved, and placed in brightly coloured frosting - teal and magenta - to form wings.

    Customizing your Easy Butterfly Cupcakes

    Cupcake Flavour

    Sometimes - though rarely - I’ll use something other than vanilla for my cupcake batter. I tend to like the flavour of my vanilla cupcakes with the pudding, though. (See the end of this post for my Vanilla Cupcakes Recipe!)

    Additionally, some of the other basic flavours of cake don’t look great as “butterflies”, IMHO. Chocolate or spice cake would be more like moths, I think... and I am not a fan of moths!

    Red velvet could work well with a vanilla pudding, but again, I think the red colour is a bit heavy.

    Totally personal preference, of course - and likely influenced by what I’m used to - but I like the lighter look of the white based cupcake.

    A close up view of several vanilla butterfly cupcakes. The top of each has been cut off, halved, and placed in brightly coloured frosting - teal and magenta - to form wings.

    Filling

    Pudding

    Generally speaking, I prefer the texture of Jello’s “Cook and Serve” filling for making these cupcakes, as they set a bit thicker when the pudding cools fully.

    I’ve had a hard time finding it lately, though. Is it no longer a thing in Canada? Was it discontinued? I hope not!

    Anyway, that pudding mix tends (tended?) to come in some fairly basic flavours, like coconut, lemon, butterscotch, and chocolate. Of those, I preferred everything but chocolate - again, just for appearance.

    That’s not to say I’ve never used chocolate, however:

    A close up view of several chocolate butterfly cupcakes. The top of each has been cut off, halved, and placed in frosting to form wings.

    This photo is over a decade old, don't judge!

    Between the limited availability of the Cook and Serve variety, and the more narrow availability of flavours, sometimes I’ll make this with instant pudding, just using a little less milk when doing so.

    Banana Cream and Pistachio are particularly great as fillings for this!

    A close up view of several vanilla butterfly cupcakes. The top of each has been cut off, halved, and placed in brightly coloured frosting - teal and magenta - to form wings.

    Frosting

    Sometimes, I either don’t want to mess around with pudding, or I just really want FROSTING... as pictured with the cupcakes in this post.

    In that case, I go with either

    - My Swiss Meringue Buttercream: When I’m feeling indulgent or bougie), or

    - My American Buttercream: When I just want a decent hit of sugar, without much effort!

    Combination Filling

    Sometimes I like to add a surprise filling.

    When you cut your top off at a more steep angle - cutting a cone shape into the cupcake base - you can fit more filling.

    A bit of pie filling or pudding in that deeper cavity, sealed off with piped frosting is a fun alternative to a single type of filling

    Format

    Adjusting the angle of your knife when cutting the top of the cupcake off can vary your end result a bit:

    Shallow Cut

    A shallow cut - even just slicing the top off, flat - gives you dainty “wings” ... and not much of a cavity for filling. When I do it this way, I find it works better with frosting.

    Deeper Cut

    A deeper cut - angling the tip of the knife downward and towards the center of the cupcake - gives bulkier “wings”, but also more room for filling.

    I like how this style acts more like a cup, so tend to cut a bit deeper when I’m doing a pudding topping, or a combo topping.

    A close up view of several vanilla butterfly cupcakes. The top of each has been cut off, halved, and placed in brightly coloured frosting - teal and magenta - to form wings.

    Cut Diameter

    The diameter of your cut - the size of the piece you cut off the cupcake - affects the size of your “wings”.

    Personally, I like to cut fairly close to the edge, leaving only a small lip of the base cupcakes. I like the bigger wings - I’m not fond of tiny “wings” on top, it’s just a proportion / aesthetic thing for me.

    Also: The bigger the wings, the more exposed cupcake... more excuse for more frosting / filling!

    Decoration

    Generally speaking, I like to keep with tradition, and just sift icing sugar over the assembled cupcakes.

    SOMETIMES, though, I’ll deviate a bit.

    Cupcake sprinkles or coloured sugar can be fun. Cake decorator’s edible glitter can be pretty fabulous, used judiciously!

    How to Make Easy Butterfly Cupcakes

    Once you’ve made your decisions on cupcake flavour, filling, and general look, you can put your cupcakes together.

    These assemble very quickly - a matter of moments, really!

    Bake Your Cupcakes

    Bake your cupcakes, and allow them to cool to room temperature. My recipe for vanilla cupcakes follows this tutorial, but you can use any cupcake recipe you like - or even a box mix. Whatever works!

    Make Your Pudding or Frosting

    As I mentioned earlier:

    Pudding

    Cook and serve is best, just let it cool slightly before using it. You don’t want it molten, but you also don’t want it to cool and set before using it.

    If you use instant pudding, just use about ½-2/3 of the milk called for in the directions.

    Frosting

    I tend to use Swiss Meringue Buttercream or American Buttercream, but you can use whatever recipe you like - or even store bought. Again, whatever works for you!

    Cut The Top Off

    A hand uses a small paring knife to cut the top off a vanilla cupcake

    Using a sharp knife, cut the top off each cupcake.

    While you CAN just cut it straight across - especially if it has a decent sized dome - I like to cut in towards the center, angling the knife downward, and cutting a complete circle around each cupcake.

    A hand holds a vanilla cupcake. The dome has been cut off it, and is laying next to the cupcake.

    Here’s a video demonstration of the technique, if that doesn’t make sense.

    Split your “Wings

    A two part image showing the removed dome of cupcake being cut in half.

    Neatly and evenly, cut each cupcake top in half.

    Fill or Frost your Butterfly Cupcake

    Teal frosting is being piped onto a vanilla cupcake with the top cut off it.

    If you’re using pudding or pie filling, carefully spoon it into the center of the cupcake, making sure it won’t overflow.

    If you’re using frosting, you can frost in one of 3 ways, listed in order of effort:

    Spoon it

    Just spoon it on, and use the back of the spoon to shape / swirl the frosting.

    Simple Pipe It

    Transfer your frosting to a piping bag. Cut the end off the bag - creating an opening at least ½" diameter - and pipe a swirl of frosting on each cupcake.

    Pipe with a Coupler and Tip

    If you have some basic cake decorating supplies, fit your piping bag with a coupler and wide tip of your choice - round or star tip.

    Fill the bag with frosting, pipe a swirl of frosting on each cupcake.

    Set Your Wings In Place

    The two halves of the cupcake top have been positioned in the teal frosting to form wings.

    Place a pair of “wings” - cut side down - across the center of a cupcake. Repeat with remaining cupcakes.

    Finishing

    A hand uses a small sieve to dust the top of a cupcake with powdered sugar.

    Using a small, fine strainer, sift some icing sugar over each cupcake.

    If you’re using coloured sugar, edible glitter, etc, just carefully sprinkle it over each completed cupcake.

    Admire Your Work

    A close up view of several vanilla butterfly cupcakes. The top of each has been cut off, halved, and placed in brightly coloured frosting - teal and magenta - to form wings.

    Enjoy making my Easy Butterfly Cupcakes!

    If you feel like leveling up your butterfly cupcake game, be sure to check out my 3D Monarch Butterfly Cupcakes!

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    More Cake Recipes!

    Looking for more ridiculously delicious cake recipes? As the "Evil Cake Overlord", I've got you covered! (Ps: Check out my instructions for making Marshmallow Fondant, as well!)

    Tortes:
    B-52 Torte
    Bahama Mama Torte
    Blood Orange Truffle Torte
    Citrus Splendor Torte
    Cookies N Cream Cake
    Raspberry Tiramisu Torte
    Schmoo Torte
    Spumoni Cake
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    Bundt, Sheet, & Upside Down Cakes
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    Deep N Delicious Cake
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    French Martini Upside Down Cake
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    Cupcakes:
    3D Monarch Butterfly Cupcakes
    Black Velvet Cupcakes
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    Easy Butterfly Cupcakes
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    Fillings & Frostings
    American Buttercream
    Milk Chocolate Whipped Ganache
    Stabilized Whipped Cream
    Swiss Meringue Buttercream

    Also: I have Cake Decorating Tutorials, and posts about previous Decorated Cakes that I've made.

    A close up view of several vanilla butterfly cupcakes. The top of each has been cut off, halved, and placed in brightly coloured frosting - teal and magenta - to form wings.

    Easy Butterfly Cupcakes
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Vanilla Cupcakes

    Vanilla cupcakes may sound basic, but these ones are moist, flavourful, and provide a great base for however you want to serve them!
    Prep Time10 minutes mins
    Cook Time22 minutes mins
    Cooling time1 hour hr
    Total Time1 hour hr 32 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 24 Cupcakes
    Calories: 266kcal
    Author: Marie Porter

    Equipment

    Muffin Tin
    Cupcake Liners

    Ingredients

    • 3 cups Cake flour
    • 2 ¼ cups Granulated sugar
    • 2 tablespoon Baking powder
    • 1 ½ teaspoon Salt
    • 3 ½ oz Instant vanilla pudding mix**
    • 6 Eggs
    • 1 ½ cups Butter melted
    • 2 tablespoon Pure vanilla extract
    • 1 ½ cup Water
    • 1 batch batch Swiss Meringue buttercream
    • or
    • 1 batch American buttercream
    • 2 teaspoon Flavor extract of choice
    • Food colouring optional

    Instructions

    • Preheat oven to 350°F (180°C).
    • Line 24 muffin tins with cupcake liners.
    • Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and butter, beating until smooth.
    • Carefully add melted butter and vanilla to the mix, mixing on medium speed until smooth.
    • Add water to batter, mix until well incorporated and smooth.
    • Divide batter among prepared muffin pans. Bake until golden and knife inserted into center of batter comes out clean - about 20-22 mins .
    • Allow to cool to cool to room temperature, before decorating.
    • Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe and flavouring and colouring it as you like.
    • Frost your cupcake as desired, enjoy!

    Notes

    ** The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.

    Nutrition

    Calories: 266kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 396mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 414IU | Calcium: 71mg | Iron: 1mg

    More Recipes that Remind me of Gramma

    Since originally writing this post, my gramma has sadly passed... but her memory lives on.

    Here are a few recipes that remind me of her, whether as something she taught me to make, a replica of a retail treat we used to enjoy together, or one of my own recipes that she would request whenever I’d visit, as an adult.

    Gramma's Perogies Recipe
    Homemade Marshmallow Cones
    Homemade Clodhoppers Candy
    Puffed Wheat Squares
    Honey Dill Dipping Sauce
    Paska - Ukrainian Easter Bread
    Baking Powder Biscuits
    Grandma's Potato Salad
    Breakfast of Champions
    Mushroom Soup and Eggs on Toast
    French Canadian Pea Soup
    Beep Drink Recipe
    Sponge Toffee

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