Sweet and simple butterfly cakes made with light, fluffy vanilla cupcakes topped with jam and cream, then dusted with icing sugar. Ready in under 30 minutes, they're the perfect party food or afternoon tea treat.
Butterfly Cakes are one of those recipes that always remind me of being a kid! I remember being young and thinking how magical and cute the little cakes were. In reality, they're actually one of the easiest baking recipes you could ever make, but to a little kid, they're absolutely awe-inspiring.
I have always made my Butterfly Cakes using my favourite vanilla cupcake recipe. This recipe is EPIC! If you haven't made my vanilla cupcakes before, please, please promise me you will (just 6 basic ingredients will give you the most deliciously moist cupcakes ever).
Or you can just make my Butterfly Cakes and you'll get the best of both worlds... the AMAZING cupcakes, PLUS a jam and cream filling dusted with icing sugar and topped with sweet little butterfly wings.
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Butterfly Cakes vs Fairy Cakes
You might have seen these sweet little cakes in a bakery or cafe and noticed that sometimes they're called Butterfly Cakes and other times they're called Fairy Cakes.
The names are used interchangeably and refer to exactly the same type of cake. A light sponge-like cupcake filled with jam and cream (or homemade buttercream) and then dusted with icing sugar.
Butterfly Cakes (or Fairy Cakes) are very popular in Australia, New Zealand and the UK (thanks largely to Mary Berry - a famous English baker).
Why You're Going To Love This Recipe
These simple Butterfly Cakes are sure to become a firm favourite at your next birthday party or afternoon tea.
Here's why they're so good:
- quick and easy - have a batch of Butterfly Cakes ready in less than 30 minutes!
- kids recipe - it's no secret that kids love eating these sweet little cakes... but they also love helping to bake and decorate them too.
- budget-friendly - made from basic ingredients (that you may already have at home), these fancy looking cakes are actually very easy on the wallet.
- versatile - I like to top my Butterfly Cakes with whipped cream, however, you can use a simple buttercream instead. Likewise, you can change the flavour of jam you choose, or even switch to lemon curd!
What You Need
Don't be fooled by the fanciness of Butterfly Cakes... they're actually super easy to make!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Cupcakes
- Dry Ingredients - caster sugar (superfine sugar), self-raising flour and salt. You cannot taste the salt, however, it works to perfectly balance the sweetness of the cupcakes.
- Wet Ingredients - butter (if using salted butter, omit the extra pinch of salt), eggs and vanilla extract.
To Decorate
- Whipped Cream - use heavy, thickened or whipping cream. Avoid light cream as it won't whip properly.
- Jam - choose any flavour jam you like. Butterfly Cakes are traditionally made with strawberry or raspberry jam (which are also my two favourite options).
- Icing Sugar - for the perfect dainty finish, dust the cakes with a little icing sugar. You can use either pure icing sugar or icing sugar mixture.
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cream The Mixture
Use beaters, a stand-mixer or a Thermomix to cream the (room temperature) butter, caster sugar, salt and vanilla until smooth, pale and creamy.
Step 2 - Beat Through The Eggs
Add the eggs one at a time and continue to beat until combined.
Step 3 - Fold Through The Flour
Add the self-raising flour and gently fold through until combined.
Step 4 - Bake
Spoon the mixture into cupcake cases (filling to ⅔ full) and bake.
Step 5 - Cut Out The Wings
Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half (see below).
Step 6 - Decorate
Fill the hole with jam and then top with whipped cream. Place two of the half circles on top of the cream to resemble wings. Dust with icing sugar (see below).
How To Cut Butterfly Cakes
It couldn't be easier to make butterfly cakes (which is why it's such a great recipe to make with the kids!).
To cut the butterfly cakes, simply use a small sharp knife and cut a round circle in the middle of each cupcake.
Ensure the circle is relatively deep (approximately 1-2cm) as it will be filled with jam (and the more jam you can fit in... the yummier the cakes will be!)
Cut each circle in half.
After the holes have been filled with jam and then topped with whipped cream, gently place two of the half circles on top of the whipped cream on a slight angle with the base pressed down into the cream slightly more than the top.
Ensure the straight edges are facing outwards and the rounded edges meeting in the middle (to resemble butterfly wings).
Dust with icing sugar for a classic finish.
Expert Tips & FAQ
Yes! Absolutely! You can use a classic buttercream recipe instead if you prefer.
As Butterfly Cakes contain whipped cream, it's important to store them in an airtight container in the fridge if you aren't consuming them straight away. As the fridge dries out cakes, remove them from the fridge 30 minutes - 1 hour before consuming (and they'll be deliciously moist once again!)
You can freeze the vanilla cupcakes prior to decorating in an airtight container for up to 3 months. Allow to come to room temperature before decorating with jam, cream and icing sugar. Once decorated, butterfly cakes are not suitable for re-freezing.
Add rice to the bottom of the muffin tin holes before placing the cupcake cases over the top (the rice absorbs the greasiness from the butter and keeps your paper cases perfect!)
More Cupcake Recipes
There's no doubting my love of a delicious cupcake. Here's a few more of my all-time favourite recipes:
- Chocolate Party Cupcakes - everyone needs a perfect chocolate cupcake recipe in their life. This one is moist, rich, fluffy and AMAZING!
- Super Moist Lemon Cupcakes - sweet and citrusy is the name of the game with these little cupcakes.
- Chocolate Chip Cupcakes - an old fashioned fave that everyone loves.
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Butterfly Cakes
Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- pinch of salt
- 1 teaspoon vanilla extract or essence
- 4 eggs
- 200 g (1 ⅓ cups) self raising flour
- ½ cup (160g) jam raspberry or strawberry (or your choice)
- 300 ml cream thickened, heavy or whipping
- icing sugar to dust
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Place cupcake cases into the holes of a 12-hole muffin tray.
- Place the butter, caster sugar, salt and vanilla extract into a bowl.
- Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
- Add the eggs one at a time and continue to beat until well combined.
- Sift in the self raising flour and stir with a spoon until just combined (don't over combine).
- Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.
- Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
- Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
- Using beaters or a stand mixer, whip the cream until firm. Set aside.
- Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
- Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Place cupcake cases into the holes of a 12-hole muffin tray.
- Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
- Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
- Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.
- Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
- Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
- Insert the butterfly into the Thermomix bowl. Pour in the cream and mix on Speed 3 until whipped and firm (keep an eye on it and stop mixing as soon as the cream is whipped).
- Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
- Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).
Jemma Franklin says
Absolutely divine, family loved them.
Lucy says
That's so great to hear!
Amanda says
Love this recipe! The cupcakes are so soft and fluffy and delicious!
Lucy says
Yay! Thank you so much!
Emma Johnson says
Hi Am Emma Johnson from Ghana A Single Mom And a Chef ...I really love your Recipes and how can I see them.
Lucy says
Thank you Emma x
Frances says
The cakes took longer to bake in my oven than the recipe, but are seriously delicious! Def holding on to this recipe. Will do the cream just before serving tomorrow.
Lucy says
Oh that's absolutely fantastic!!