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).