Butterfly Cut-Out Cupcakes

Last Updated on February 11, 2021

These butterfly cut-out cupcakes are a super sweet dessert idea for Easter. These butterfly cupcakes just scream spring, don't you think?

 

These butterfly cut-out cupcakes are a super sweet dessert idea for Easter. These butterfly cupcakes just scream spring, don’t you think?

 

These butterfly cut-out cupcakes are a super sweet dessert idea for Easter. These butterfly cupcakes just scream spring, don't you think?

 

 

These butterfly cut-out cupcakes are a super sweet dessert idea for Easter. These butterfly cupcakes just scream spring, don't you think?

Flower and Butterfly Cut-Out Cupcakes

Cupcake Ingredients:

1 C. granulated sugar
1/2 C. butter, softened to room temperature
2 eggs
2 tsp. vanilla extract
1 1/2 C. flour
2 tsp. baking powder
1/2 C. milk

Cupcake Decoration Ingredients:

white frosting, any brand
pink gel food colouring
purple gel food colouring
small flower cookie cutter
small butterfly cookie cutter
2 small sandwich bags
kitchen scissors
spring sprinkles

 

 

Directions:

Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick spray or use Easter theme cupcake liners.
Combine all the cupcake ingredients and fill each muffin well about 3/4 full.
Bake for 20-25 minutes.
Let the cupcakes cool completely prior to decorating.
Divide the white frosting between 2 bowls.
Add a few drops of pink gel food colouring to one bowl and the purple gel food colouring to another bowl. Stir the frosting to combine.
Fill each small sandwich bag with frosting and snip one corner with kitchen scissors.

 

 
Once the cupcakes have cooled, gently press the mini cookie cutters into the top of each cupcake and remove the excess cupcake. (see photo).

Gently squeeze the frosting out of the small sandwich bag and into the cupcake.

 


Add some spring coloured sprinkles to the frosting (see photo).

Repeat with all the cupcakes.

*Makes approximately 12 cupcakes.

These butterfly cut-out cupcakes are a super sweet dessert idea for Easter. These butterfly cupcakes just scream spring, don't you think?

Butterfly Cut-Out Cupcakes
Yield: 12 Cupcakes

Butterfly Cut-Out Cupcakes

Ingredients

  • 1 granulated sugar
  • 1/2 butter, softened to room temperature
  • 2 eggs
  • 2 tsp . vanilla extract
  • 1 1/2 flour
  • 2 tsp . baking powder
  • 1/2 milk
  • white frosting, any brand
  • pink gel food coloring
  • purple gel food coloring
  • small flower cookie cutter
  • small butterfly cookie cutter
  • 2 small sandwich bags
  • kitchen scissors
  • spring sprinkles

Instructions

  1. Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick spray or use Easter theme cupcake liners.
  2. Combine all the cupcake ingredients and fill each muffin well about 3/4 full.
  3. Bake for 20-25 minutes.
  4. Let the cupcakes cool completely prior to decorating.
  5. Divide the white frosting between 2 bowls.
  6. Add a few drops of pink gel food coloring to one bowl and the purple gel food coloring to another bowl. Stir the frosting to combine.
  7. Fill each small sandwich bag with frosting and snip one corner with kitchen scissors.
  8. Once the cupcakes have cooled, gently press the mini cookie cutters into the top of each cupcake and remove the excess cupcake. (see photo).
  9. Gently squeeze the frosting out of the small sandwich bag and into the cupcake (see photo).
  10. Add some spring colored sprinkles to the frosting (see photo).
  11. Repeat with all the cupcakes.

Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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These butterfly cut-out cupcakes are a super sweet dessert idea for Easter. These butterfly cupcakes just scream spring, don't you think?

8 thoughts on “Butterfly Cut-Out Cupcakes

  1. They look too beautiful to eat! Love this recipe, looks easy to make too. You can do them for every occasions.

  2. What a neat idea! I will definitely do this with cupcakes or muffins. It’s versatile — change the cookie cutter and you have another theme!

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