Name: Confetti Butterfly Cupcakes
Prep time: 20 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 3/4 c. (175 g.) granulated sugar; 3/4 c. (175 g.) unsalted butter, softened; 3 large eggs, lightly beaten; 1 tsp. vanilla extract; 1 1/2 c. (175 g.) all-purpose flour; 1 tsp. baking powder; 1/4 tsp. kosher salt; 5 tbsp. sprinkles, plus more for serving (optional); 1 c. store-bought vanilla buttercream frosting; Squeezy strawberry jam (optional); Confectioners' sugar, for dusting

Step 1Preheat oven to 320° and line 2 standard 12-cup muffin tins with liners. In a medium bowl, whisk flour, baking powder, and salt.

Step 2In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.

Step 3Add dry ingredients and beat on low speed until just incorporated. Stir in the sprinkles until evenly mixed. Divide the mixture evenly among the cupcake liners. Bake for about 20 minutes until risen, lightly golden and springy to the touch. Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Step 4Use a small serrated knife to cut the round tops off each cupcake to make 12 cake circles. Cut each circle in half.

Step 5Spoon a teaspoon of the frosting into the center of each cupcake. Press 2 cake circle halves on top of each cake to make butterfly wings, leaving a small gap between them.

Step 6Squeeze a line of jam straight from the bottle between the wings to make the butterfly’s body, and dust over a little powdered sugar (if using).

Confetti Butterfly Cupcakes

Ingredients

Cupcakes

Frosting & Assembly

Directions

Spring Desserts