Light, tasty individual cakes with a jam centre, vanilla buttercream topping, and sponge 'butterfly wings'. Always a hit with kids!

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
20 mins
total:
55 mins
Servings:
16
Yield:
16 cakes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Buttercream Filling:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.

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  • Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.

  • Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.

  • Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.

  • Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

Nutrition Facts

262 calories; protein 2.5g 5% DV; carbohydrates 35.6g 12% DV; fat 12.6g 19% DV; cholesterol 65.4mg 22% DV; sodium 243.8mg 10% DV. Full Nutrition
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