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.