Butterfly Cupcakes Recipe

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Divide the batter evenly among the cupcake liners. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the tin and let them cool completely on a wire rack.

In a small bowl, combine the softened butter, powdered sugar, milk, and vanilla extract to make the frosting. Beat until smooth and creamy.

Divide the frosting into separate bowls. Add a few drops of food coloring to each bowl and mix until well combined.

Using a piping bag fitted with a star tip, pipe the colored frosting onto each cupcake to resemble butterfly wings.

Optional: Place two small candy eyes on each cupcake to create the butterfly’s eyes.

Serve and enjoy!