Spring Cupcakes Butterfly Buttercream (Printable View)

Fluffy vanilla cupcakes adorned with swirled pastel buttercream and butterfly decorations for festive spring gatherings.

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/2 cup whole milk, room temperature

→ Pastel Butterfly Buttercream

10 - 1 cup unsalted butter, softened
11 - 3 1/2 cups powdered sugar, sifted
12 - 2 tablespoons whole milk
13 - 1 teaspoon vanilla extract
14 - Gel food coloring: pastel pink, yellow, green, blue, and purple

→ Decoration

15 - Edible butterfly decorations or wafer paper butterflies
16 - Sprinkles (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
03 - In a separate large mixing bowl, cream softened butter and granulated sugar until pale and fluffy, about 2 to 3 minutes using an electric mixer.
04 - Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract.
05 - Add dry ingredients in two batches, alternating with milk, mixing just until incorporated. Avoid overmixing.
06 - Distribute batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes or until a toothpick inserted in the center of a cupcake emerges clean. Cool completely on a wire rack before decorating.
08 - Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, mixing on low speed. Add milk and vanilla extract; beat on high for 2 to 3 minutes until light and airy.
09 - Divide buttercream among 4 to 5 bowls. Color each portion with pastel gel food coloring, mixing thoroughly for an even hue.
10 - Fit a piping bag with a large star tip. Spoon colored buttercream side by side into the bag to create a swirled effect.
11 - Decorate cooled cupcakes with generous swirls of pastel buttercream.
12 - Top each cupcake with a butterfly decoration and finish with sprinkles as desired.

# Expert Advice:

01 -
  • The swirled pastel buttercream is a joyful secret, creating a magical, showstopping effect with surprisingly little fuss.
  • Each cupcake tastes as tender as it looks, and the butterfly decorations invite smiles from guests of all ages.
02 -
  • Overmixing the batter leads to dense cupcakes—I've made that mistake when distracted by music or conversation.
  • Soft butter is critical for buttercream; cold butter will leave stubborn lumps no matter how long you beat it.
03 -
  • Adding a splash more milk to buttercream when it's stiff makes piping effortless.
  • Mix colors gently and sparingly for the prettiest pastel results.
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