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British Butterfly Cakes

Rated as 4 out of 5 Stars

"A true British classic."
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1 h servings 218
Original recipe yields 20 servings (20 cupcakes)


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  1. Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
  2. Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
  4. Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.

Nutrition Facts

Per Serving: 218 calories; 9.2 33.6 1.2 41 152 Full nutrition

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I would have liked to give this 3.5 stars. The taste is nicely buttery but the cakes are a bit too greasy. Be careful not to over mix or the crumb will be weird- too dense or course. I found...