5 from 2 votes
Butterfly Cut-Out Cupcakes
Servings: 12 Cupcakes
  • 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
  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.