This butterfly cupcakes recipe is simple to follow and makes delicious and fluffy cupcakes. Another great thing is you can customise the flavours to your taste, lemon butterfly cupcakes for example.

Ingredients for Butterfly Cupcakes Recipe

200 grams self-raising flour

120 grams butter

140 grams sugar

30 ml vegetable oil

2 large eggs

1 teaspoon vanilla extract (if making lemon ones use lemon extract or zest of one lemon)

1/2 teaspoon baking powder

2 tablespoons plain yoghurt

Filling for Butterfly Cupcakes

Some simple buttercream icing (you can half the mixture depending how much buttercream you want.)

Gel food colours (optional) if you want to colour the buttercream

Method for Butterfly Cupcakes

Pre-heat oven to 180 Celsius

Prepare a cupcake tray with cupcake cases and put to one side

Cream butter, sugar and oil in a bowl

Add the flour, baking powder and yoghurt and fold the mixture in with a spatula

Divide the mixture between the prepared cupcake tray

Bake in the oven for about 25-30 mins until golden brown on top. They need to be a bit darker than usual so that they are not very fragile.

While they are baking, make the buttercream for the cupcakes, put in a piping bag fitted with a nozzle of your choice and put to one side.

When the cakes are ready, check with a toothpick, dipped in the middle of the cupcakes. If it comes out clean they are ready.

Put them on a cooling rack and leave to cool completely

Decorating Butterfly Cupcakes

Cut the tops off the cupcakes, put them on a worktop and then cut them in half

Pipe the buttercream on the cupcakes and then arrange the two pieces of the cupcakes like butterfly wings

Repeat the process until all cupcakes are done

Dust some icing sugar on top and serve.