Butterfly Cakes

Mini vanilla cakes are filled with raspberry jam and sweet buttercream in these adorable kid-pleasing desserts that look like butterflies.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 262 Calories

Ingredients

• 2 tablespoons white sugar
• ¾ cup white sugar
• ¾ cup butter, softened
• 3 eggs
• 1 cup confectioners' sugar
• ¼ cup butter, softened
• 1 ½ cups self-rising flour
• 1 teaspoon vanilla extract, or more to taste
• ½ cup raspberry jam, or as needed
• 1 teaspoon vanilla extract, or to taste
• 2 ½ tablespoons confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.

Step 2

Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.

Step 3

Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.

Step 4

Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.

Step 5

Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.