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Butterfly Cupcakes Recipe

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4.1 from 3 reviews

Butterfly Cupcakes are delightful, fluffy vanilla cupcakes filled with raspberry jam and topped with a smooth Chantilly cream decorated to resemble butterfly wings. These visually charming treats combine tender cake, sweet and tangy jam, and rich mascarpone-infused whipped cream, perfect for celebrations or special afternoon teas.

Ingredients

Cupcakes

  • 375 g cake flour
  • 210 g caster sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 85 g unsalted butter, softened
  • 2 large eggs, room temperature (approx. 55g each)
  • 375 g milk, room temperature
  • 60 g vegetable oil (or canola oil)
  • 60 g Greek yogurt or sour cream
  • 1 tsp vanilla extract or vanilla bean paste

Chantilly Cream

  • 125 g heavy cream, cold
  • 30 g powdered sugar, sifted (plus extra for dusting)
  • 1 tsp vanilla bean paste or vanilla extract
  • 60 g mascarpone, cold

Decoration and Filling

  • 150 g raspberry jam, mixed before use

Instructions

  1. Preheat Oven and Prepare Trays: Preheat a fan-forced oven to 120°C (250°F) or 140°C (275°F) if not using fan. Line two cupcake trays with liners ready for baking.
  2. Combine Dry Ingredients: In a large bowl, sift together cake flour, baking powder, and salt. Whisk to mix evenly and set aside.
  3. Cream Butter, Sugar, and Eggs: In a separate large bowl, beat softened butter, caster sugar, and vanilla on high speed until pale and fluffy, about 3 minutes. Scrape down the bowl. Add eggs one at a time, mixing 30 seconds each, scraping down the bowl after each addition.
  4. Add Wet Ingredients: Mix in Greek yogurt, vegetable oil, and half the milk until combined.
  5. Finish Batter: Add dry ingredients and remaining milk to the wet mixture. Mix on medium-low speed until just combined and no dry flour remains, ensuring the batter is smooth.
  6. Bake the Cupcakes: Using an ice cream scoop or two tablespoons, fill cupcake liners about three-quarters full. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare Mascarpone: In a bowl, smooth mascarpone cheese to avoid lumps that could affect the cream texture.
  8. Whip Chantilly Cream: Combine heavy cream, powdered sugar, vanilla, and mascarpone in a large metal or glass bowl. Whip with electric or stand mixer on high until stiff peaks form, approximately 3-4 minutes. The cream should be smooth and hold shape without splitting.
  9. Trim Cupcakes: Use a round cookie cutter slightly smaller than the cupcake top to mark the surface. With a serrated knife, cut a cone shape about 2 cm deep inside the cupcake but not all the way through, removing the piece.
  10. Assemble and Decorate: Fill the hollow with a spoonful of raspberry jam. Pipe a ring of Chantilly cream around the jam circle. Fill the ring with more jam then place the two cupcake tops back on in a butterfly wing shape. Dust with powdered sugar about an hour before serving for best presentation.
  11. Serve: Serve the Butterfly Cupcakes the day they are made to enjoy fresh flavor and perfect texture.

Notes

  • Cake flour results in a lighter cupcake texture; if unavailable, all-purpose flour can be used but the texture will be slightly denser.
  • Use room temperature eggs and milk to help the batter mix evenly and rise properly.
  • Ensure heavy cream and mascarpone are cold before whipping for best results in Chantilly cream.
  • The cupcake liners should fit standard muffin/cupcake trays.
  • The cupcakes should be dusted with powdered sugar roughly an hour before serving to avoid moisture buildup that dulls the sugar dusting.

Find it online: https://dishcooks.com/butterfly-cupcakes-recipe/