Confetti Butterfly Cupcakes

Introduction & Inspiration

I’m always drawn to desserts that are both beautiful and delicious, especially when they have a creative and whimsical element. These Confetti Butterfly Cupcakes, with their delicate “wings” and colorful sprinkles, immediately captured my imagination! They seemed like the perfect treat for a special occasion, a birthday party, or simply a fun baking project.

My inspiration came from a desire to create a cupcake that was more than just a sweet treat – something that would be a visual delight and a conversation starter. The butterfly design is both elegant and playful, making these cupcakes suitable for all ages.

My goal was to find a recipe that was relatively easy to execute, even for those who might not consider themselves expert decorators. These cupcakes seemed to fit the bill perfectly: a straightforward cupcake base, a simple frosting technique, and a clever use of cut-out cake circles to create the butterfly wings.

I wanted to create a dessert to impress and share.

Nostalgic Appeal

These Confetti Butterfly Cupcakes tap into several nostalgic elements, making them appealing to both children and adults. First, there’s the classic cupcake itself, a beloved treat that often evokes memories of birthday parties, bake sales, and special occasions.

The sprinkles add another layer of playful nostalgia. Sprinkles are synonymous with celebrations, fun desserts, and childhood treats, instantly adding a touch of whimsy and joy.

The butterfly design, while elegant, also has a childlike wonder to it. Butterflies are often associated with nature, springtime, and transformation, evoking a sense of beauty and magic.

And, the act of baking and decorating cupcakes is often a shared activity, bringing back memories of time spent in the kitchen with family and friends, creating and enjoying sweet treats together.

Homemade Focus

These Confetti Butterfly Cupcakes are largely homemade, emphasizing the satisfaction of creating a beautiful and delicious dessert from scratch. While the recipe uses store-bought frosting as a shortcut, the cupcakes themselves are baked from a simple yet flavorful batter.

I appreciate recipes that balance convenience with homemade goodness, and this one strikes that balance perfectly. You’re still creaming butter and sugar, mixing in eggs and vanilla, and creating a batter from scratch.

The butterfly wing technique, using cut-out cake circles, adds a personal and creative touch. It’s a simple yet effective way to transform ordinary cupcakes into something truly special.

And, the aroma that fills your kitchen as these cupcakes bake is an undeniable part of the homemade experience. It’s a scent that promises a warm, sweet, and delightful treat.

Flavor Goal

The primary flavor goal of these Confetti Butterfly Cupcakes is a classic vanilla cupcake with a buttery, sweet flavor and a hint of sprinkles. The frosting and optional jam add additional layers of sweetness and flavor.

The cupcake base, made with butter, sugar, eggs, vanilla, and flour, provides a simple yet satisfying vanilla flavor and a tender, moist crumb.

The sprinkles add a touch of extra sweetness and a fun, colorful element, both inside the batter and potentially as a garnish.

The store-bought vanilla buttercream frosting provides a creamy, sweet topping that complements the cupcake base perfectly.

And the optional squeezy strawberry jam adds a fruity sweetness and a contrasting texture, creating a more complex and interesting flavor profile.

Ingredient Insights

Let’s take a closer look at the ingredients that make these Confetti Butterfly Cupcakes so delightful. I’ll explain why each one is important, without listing specific measurements (those are in the recipe section).

For the Cupcakes:

First, granulated sugar. This provides sweetness and contributes to the tender texture of the cupcakes.

Unsalted butter, softened, is essential for creating a rich, flavorful, and moist cupcake. Using unsalted butter allows you to control the overall saltiness of the recipe.

Large eggs, lightly beaten, bind the ingredients together and add richness and moisture.

Vanilla extract enhances the overall flavor, adding a warm, aromatic note that complements the sweetness of the cupcakes.

All-purpose flour provides the structure for the cupcakes.

Baking powder is the leavening agent, helping the cupcakes rise and become light and fluffy.

Kosher salt balances the sweetness and enhances the other flavors.

Sprinkles add a fun, colorful element to the batter and can also be used for garnish.

For the Frosting & Assembly:

Store-bought vanilla buttercream frosting provides a convenient and creamy topping for the cupcakes. You can also make your own frosting if you prefer.

Squeezy strawberry jam (optional) adds a fruity sweetness and creates the “body” of the butterfly.

Confectioners’ sugar (for dusting) adds a final touch of sweetness and visual appeal.

This a simple ingredients list.

Essential Equipment

You won’t need a lot of specialized equipment to make these Confetti Butterfly Cupcakes. Here’s what you’ll need:

Two standard 12-cup muffin tins are needed for baking the cupcakes.

Cupcake liners are used to line the muffin tins, preventing the cupcakes from sticking and making cleanup easy.

A medium bowl is needed for whisking together the dry ingredients.

A large bowl and an electric mixer (stand mixer or hand mixer) are needed for creaming the butter and sugar and mixing the batter.

A small serrated knife is used to cut the round tops off the cooled cupcakes to create the butterfly wings.

A spoon or piping bag can be used for applying the frosting to the cupcakes.

Measuring cups and spoons.

These tools will make the recipe easier.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Cupcakes:

• 3/4 cup (175 g.) granulated sugar
• 3/4 cup (175 g.) unsalted butter, softened
• 3 large eggs, lightly beaten
• 1 tsp. vanilla extract
• 1 1/2 cups (175 g.) all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. kosher salt
• 5 Tbsp. sprinkles, plus more for serving (optional)

Frosting & Assembly:

• 1 cup store-bought vanilla buttercream frosting
• Squeezy strawberry jam (optional)
• Confectioners’ sugar, for dusting (optional)

These quantities are perfect for a delicious result.

It is important to gather all the ingredients.

Step-by-Step Instructions

Let’s break down the process of making these Confetti Butterfly Cupcakes into easy-to-follow steps. I’ll guide you through each stage, ensuring a stress-free and enjoyable baking experience.

Step 1: Preheat and Prepare. Preheat your oven to 320°F (160°C). Line two standard 12-cup muffin tins with cupcake liners.

Step 2: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Cream Butter and Sugar. In a large bowl (or the bowl of a stand mixer fitted with the whisk attachment), beat the softened butter and granulated sugar on medium speed until light and fluffy.

Step 4: Add Eggs and Vanilla. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.

Step 5: Add Dry Ingredients and Sprinkles. Add the dry ingredients to the wet ingredients and beat on low speed until just incorporated. Stir in the sprinkles until evenly mixed.

Step 6: Bake. Divide the batter evenly among the cupcake liners. Bake for about 20 minutes, or until the cupcakes are risen, lightly golden, and springy to the touch.

Step 7: Cool. Let the cupcakes cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely.

Step 8: Create Butterfly Wings. Once the cupcakes are completely cool, use a small serrated knife to cut the round tops off each cupcake, creating 12 cake circles. Cut each circle in half to create 24 “wings.”

Step 9: Frost and Assemble. Spoon a teaspoon of frosting into the center of each cupcake. Press two cake circle halves (the “wings”) on top of the frosting, leaving a small gap between them.

Step 10: Add Jam Body (Optional) and Dust. Squeeze a line of strawberry jam straight from the bottle between the wings to create the butterfly’s body. Dust with confectioners’ sugar, if desired.

These steps are simple to follow.

Troubleshooting

Let’s address some potential issues that might arise while making these Confetti Butterfly Cupcakes, and how to solve them:

Problem: My cupcakes are dry. Solution: You may have overbaked them, or you may have used too much flour. Next time, bake for the shorter end of the baking time range, and be careful not to overmeasure the flour.

Problem: My cupcakes didn’t rise properly. Solution: Make sure your baking powder is fresh. Also, avoid opening the oven door frequently during baking.

Problem: My frosting is too runny. Solution: If you’re using store-bought frosting, try chilling it in the refrigerator for a bit to firm it up. If you’re making your own frosting, you may need to add more confectioners’ sugar to thicken it.

Problem: My cupcakes are sticking. Solution: Use liners.

These solutions are very simple.

Tips and Variations

Here are some tips and variations.

Tip: For a more intense vanilla flavor, use vanilla bean paste instead of extract.

Variation: Use different colors of sprinkles to match different themes or occasions.

Tip: If you don’t have squeezy strawberry jam, you can use regular jam and pipe it onto the cupcakes using a small zip-top bag with a corner snipped off.

Variation: Add a few drops of food coloring to the frosting to create different colored butterflies.

Tip: To ensure even baking, rotate the muffin tins halfway through the baking time.

Variation: Instead of vanilla frosting, use chocolate frosting or another flavor that complements the cupcakes.

This recipe offer multiple variations.

Serving and Pairing Suggestions

These Confetti Butterfly Cupcakes are a delightful treat that’s perfect for any occasion. Here are some serving and pairing ideas:

Serving: Serve the cupcakes at room temperature. They’re beautiful on their own or as part of a dessert spread.

Pairing: A glass of cold milk or a cup of hot tea or coffee pairs perfectly with the sweet, vanilla cupcakes.

Serving: Arrange the cupcakes on a platter or tiered stand for a stunning presentation at a party or gathering.

Pairing: For a special occasion, serve the cupcakes with a scoop of ice cream or a dollop of whipped cream.

Serving: These cupcakes are perfect for birthday parties, baby showers, or any celebration that calls for a whimsical and delicious treat.

Pairing: A glass of sparkling wine or a fruity cocktail would also be a lovely accompaniment for adults. Drink with moderation

These cupcakes are versatile.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One cupcake may contain:

• Calories: 250-300
• Fat: 12-15 grams
• Saturated Fat: 7-9 grams
• Cholesterol: 40-50 mg
• Sodium: 100-150mg
• Total Carbs.: 30-35 grams
• Dietary Fiber: 0-1 gram
• Sugars: 20-25 grams
• Protein: 3-4 grams

These cupcakes are a treat, and should be eat in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Confetti Butterfly Cupcakes are made with a simple vanilla cupcake base, studded with sprinkles, and decorated with frosting, cake circle “wings,” and an optional jam “body.” They’re a fun and creative treat that’s perfect for celebrations or any occasion.

Q&A:

Q: Can I make these cupcakes ahead of time? A: Yes! You can bake the cupcakes and store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage. It’s best to frost and decorate them closer to the serving time.

Q: How long will the decorated cupcakes stay fresh? A: Once decorated, they’re best enjoyed within a day or two, as the frosting and jam can make the cake circles a bit soggy over time.

Q: Can I use a different type of cake mix? A: Yes, you could use a yellow or chocolate cake mix, but the flavor and color of the cupcakes will be different.

Q: I don’t have store-bought frosting. Can I make my own? A: Absolutely! A simple buttercream frosting made with butter, confectioners’ sugar, vanilla extract, and a little milk would work perfectly.

Q: Can these cupcakes be made gluten-free? A: Yes, by using a gluten-free flour blend. Check the label of other ingredients to make sure they are certified gluten-free.