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Butterfly Cupcakes

Get Recipes from professional Pastry Chef Keiko

Prep and cook time: 50 minutes

Makes: 12 cupcakes



2 eggs

110g | 4 oz | 1 cup self-rising flour

½ tablespoon baking powder

Get Recipes from professional Pastry Chef Keiko

110g | 4 oz | ½ cup butter, softened

110g | 4 oz | ½ cup sugar


To decorate

110g | 4 oz | ½ cup butter

225g | 8 oz | 1 ¾ cups icing (confectioners’) sugar

½ tablespoon vanilla extract green food coloring

32 assorted mini fruit jelly slices

24 assorted chewy fruit candies



  • Heat the oven to 170 degrees Celsius and place paper cases in a 12 hole bun tin.
  • Put all of the cupcake ingredients into a mixing bowl and whisk until well combined.
  • Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool.
  • To decorate, beat the butter until soft and creamy. Sift in the icing sugar and beat well/ Stir in the vanilla. Put half the buttercream into a small bowl and stir in a few drops of green food coloring.
  • Spread the buttercream over the top of the cooled cupcakes, 6 green and 6 plain. Place 2 fruit jelly slices on each cake to form wings.
  • Cut the remaining fruit jelly slices into 3 and roll between your hands to form the body shapes. Use 2 contrasting colors to form the body and place between the fruit jelly slices. Add 2 fruit candies to each cake for the butterfly feelers.


For more inquiries, please feel free to contact us or call/whatsapp us at 011-1988 6263

To see the cupcakes we offer, click here or take a look at the other cakes we have.

To see the other recipes we have, click here.

Click here to go to our Candy Hearts Cupcakes recipe>>>>

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