Butterfly Cupcakes
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Servings: 12
These delightful Butterfly Cupcakes are as much about their charming presentation as they are about their scrumptious taste. Perfect for a sweet treat that will wow at potlucks, birthday parties, or a simple family brunch, these cupcakes feature a light and tender lemon-infused batter, topped with a creamy buttercream frosting that adds a lovely touch of citrus. Whether you make them for toddlers, kids, or grown-ups alike, this fun dessert is sure to impress everyone.
Ingredients
| Ingredient | Quantity |
|---|---|
| Margarine | 1/2 cup |
| Sugar | 1/2 cup |
| Self-rising flour | 1 1/4 cups |
| Eggs | 2 large |
| Dark chocolate, melted | 2 oz |
| Butter | 1 cup |
| Powdered sugar | 1/3 cup |
| Lemon juice | 1 1/3 tbsp |
| Lemon zest | 1 tsp |
| Powdered sugar (for dusting) | 1/2 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 269.4 kcal |
| Fat Content | 15 g |
| Saturated Fat | 5.7 g |
| Cholesterol | 48.8 mg |
| Sodium | 302.9 mg |
| Carbohydrates | 32.7 g |
| Fiber | 1.1 g |
| Sugar | 21.5 g |
| Protein | 3 g |
Instructions
-
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners and set it aside. -
Prepare the Cake Batter
In a large mixing bowl, combine margarine, sugar, and self-rising flour. Add eggs and mix everything together using an electric mixer until smooth and well combined. Once the batter is mixed, gently fold in the melted dark chocolate, making sure it’s incorporated fully without overworking the batter. -
Fill the Cupcake Liners
Spoon the batter into each cupcake liner, filling them about three-quarters of the way full. This will give the cupcakes plenty of room to rise without spilling over. -
Bake the Cupcakes
Place the muffin tin into the preheated oven and bake for 15 minutes. Check the cupcakes by gently pressing on them—they should bounce back when touched, signaling they’re done. If needed, bake a minute or two longer, keeping an eye on them. -
Cool the Cupcakes
Once baked, transfer the cupcakes to a wire rack and let them cool completely before frosting. Cooling is important so the frosting doesn’t melt when applied. -
Make the Buttercream Frosting
For the frosting, beat the butter in a mixing bowl until it’s fluffy and light. Gradually add in the powdered sugar and continue beating until smooth. Stir in the lemon zest and lemon juice. Taste and adjust if needed, adding a little more sugar for sweetness or more lemon for a citrusy kick. -
Cut the Cupcakes
When the cupcakes have cooled, use a serrated knife to carefully cut off the top portion of each cupcake. You want to slice them into two halves horizontally, creating a “lid” and a “base” for the frosting. -
Frost the Cupcakes
Spread or pipe a generous amount of buttercream frosting over the cut top of each cupcake. Then, take the two halves of the cupcake “lid” and press them into the frosting to form butterfly wings. Position the halves at a slight angle to mimic the shape of butterfly wings. -
Finish and Serve
For a final touch, dust the top of each cupcake with a light sprinkle of powdered sugar for a delicate, sweet finish. Serve these whimsical Butterfly Cupcakes at your next party, potluck, or even as an after-school treat for kids!
These cupcakes are perfect for making memories. The butterfly wings are simple to create, yet they add an element of fun that’s sure to make everyone smile. Whether you’re preparing them for a special occasion or just because, these cupcakes are both a feast for the eyes and the taste buds.
