Butterfly Cupcakes

Light and airy butterfly cakes with a buttercream filling. Quick, easy and makes 10-12 depending on case size.




15 mins

Cooking time

15 mins


200 per cake

Good for:

All occasions


About this Recipe

By: Simon Cooper

Easy and simple butterfly cake recipe that keeps for several days. Quick to make and quick to eat. Scale the recipe up or down depending on case and audience size. Parties, snacks or lunchboxes – these cakes are good for all.


For the cake

  • 2 eggs
  • 110g (4oz) self-raising flour
  • 110g (4oz) butter/margarine
  • 110g (4oz) Caster sugar
  • 2 tsp baking powder
  • For the icing
  • 220g (8oz) icing sugar
  • 110g (4oz) butter
  • Splash of milk

Every time I’ve made these, I’ve followed the recipe to this method and quantity. Scale up or down as necessary.

Mix it up by preparing half of the cakes plain before adding a tablespoon of cocoa to the mixture to create half chocolate and half plain cakes. Do the sake with the icing to mix it all up.

Step by Step Instructions

Step 1

Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6

Step 2

Lay out 10-12 cake cases in a muffin tin

Step 3

Mix the sugar, flour and baking powder together

Step 4

Add the butter/margarine and eggs & whisk together

Step 5

Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)

Step 6

Put the tray in the oven for around 15 mins or until they are golden brown. Take them out of the oven and place on a cooling rack

Step 7

Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking

Step 8

Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes