These butterfly cakes are the cutest little throwback 🧁
Soft, fluffy cupcakes filled with jam and cream… and yes, they're as easy as they look! If you love classics like my easy chocolate cupcakes and jam drops, you're in the right place.
A Quick Look At The Recipe
✅ Recipe Name: Butterfly Cakes
🕒 Ready In: 30 minutes
👪 Serves: 12
🍽 Calories: 190 per cake
🥣 Main Ingredients: butter, sugar, eggs, flour, jam, cream
📖 Dietary Info: nut-free | can be made gluten-free
⭐ Why You'll Love It: Light, fluffy and filled with jam and cream, these classic butterfly cakes are quick, easy and perfect for kids' parties or afternoon tea.
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Love this recipe! The cupcakes are so soft, fluffy and delicious!
- Amanda
These butterfly cakes disappear fast 😄
Light, fluffy and not too sweet, they're perfect for kids and grown-ups alike. A classic Aussie favourite, they're filled with jam and cream and topped with their signature little wings - simple, fuss-free baking that works every time.
If you love old-school treats, try my 3-ingredient shortbread or butter cake too.
Why You're Going To Love This Recipe
- Ready in under 30 minutes - perfect for last-minute baking
- Classic and nostalgic (just like you remember!)
- Made with simple pantry ingredients
- Light and not overly sweet
- Fun for kids to help decorate
- Includes Thermomix and conventional methods
Jump to:
Cupcake Ingredients
Don't let their pretty look fool you - these are super simple to make!
- Caster sugar - dissolves easily for a soft crumb
- Self-raising flour - helps the cakes rise perfectly
- Jam - raspberry or strawberry are classic choices
- Thickened cream - must be suitable for whipping
Variations
- Gluten-Free - swap the self-raising flour for a gluten-free self-raising blend (or plain GF flour + baking powder).
- Buttercream instead of cream - use my buttercream frosting for a change.
- Lemon twist - replace jam with lemon curd for a fresh, zesty flavour.
- Chocolate version - add 2 tablespoons of cocoa powder (and reduce flour slightly) for chocolate butterfly cakes.
How To Make Butterfly Cakes
Just 4 simple steps: mix, bake, cut and decorate.
- Cream butter and sugar: Beat the butter, sugar, salt and vanilla until pale and fluffy - this is key for soft cupcakes.
- Add eggs, then dry ingredients: Add eggs one at a time, beating each time. Fold the flour through gently until just combined (don't overmix or they'll be dense).
- Fill cupcake cases: Fill to ⅔ full and bake for 12-15 minutes, until lightly golden. Cool completely before decorating. Whip the cream until firm peaks form.
- Cut out a small circle: Use a small sharp knife to cut a circle (approx 1-2 cm deep) from the top of each cupcake. Slice the removed piece in half to make "wings".
- Fill with jam: Fill the hole of each cupcake with a teaspoon of jam.
- Add whipped cream: Top the cupcakes with a spoonful of whipped cream, then place the "butterfly wings" on top. Dust with a little icing sugar and serve.
Recipe Tips
- Use room temperature ingredients for a smoother batter.
- Beat the butter and sugar well - this creates that fluffy texture.
- Don't overmix once the flour is added or the cupcakes can become tough.
- Fill cases evenly to ensure uniform baking, and rotate trays during baking if your oven temperature is a little uneven.
- Bake in a moderate oven to prevent cracking.
- Cool completely before decorating to prevent the cream from melting.
- Store in an airtight container in the fridge for up to 2 days.
- Bring to room temperature before serving for the best texture.
- Freeze undecorated cupcakes for up to 3 months (thaw then add jam and cream fresh).
Butterfly Cakes FAQs
Butterfly cakes are light vanilla cupcakes filled with jam and cream, with the tops cut and shaped into "wings" - sometimes called fairy cakes, they are a classic Aussie and British bake.
This usually happens from overmixing the batter or not creaming the butter and sugar properly.
Add some uncooked rice grains to the bottom of the muffin tin holes before placing the cupcake cases over the top (the rice absorbs any greasiness from the base of the cases).
Absolutely - buttercream or whipped mascarpone both work well and last longer out of the fridge.
More Cupcake Recipes
Looking for more cupcake ideas? These easy recipes are perfect for kids' parties, lunch boxes, afternoon tea or even a quick bake sale treat.
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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).
Notes
- Use room temperature ingredients
- Beat butter and sugar well for fluffiness
- Don't overmix once flour is added
- Cool completely before decorating
- Store in fridge up to 2 days
- Freeze undecorated cakes for up to 3 months
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!!