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Confetti Butterfly Cupcakes

This Confetti Butterfly Cupcakes recipe is a whimsical and delightful treat that’s perfect for spring celebrations, birthdays, or any occasion where you want to add a touch of magic to your dessert table

Ingredients

Scale

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

Instructions

  1. Preheat and Prep: Preheat oven to 320° and line 2 standard 12-cup muffin tins with liners. In a medium bowl, whisk flour, baking powder, and salt.
  2. Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
  3. Combine Wet and Dry: Add dry ingredients and beat on low speed until just incorporated. Stir in the sprinkles until evenly mixed.
  4. Bake: Divide the mixture evenly among the cupcake liners. Bake for about 20 minutes until risen, lightly golden and springy to the touch.
  5. Cool.
  6. Decorate

Find it online: https://dailyfoodjournal.net/confetti-butterfly-cupcakes/