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Lemon Butterfly Cupcakes Recipe

Ingredients

How to make it

  • Preheat the oven to 350. Line muffin pans with paper muffin cups.
  • In large bowl, cream butter and sugar together. Add eggs, one at a time, and beat well after each addition. Add vanilla, lemon juice and lemon zest and beat until combined.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • Beat in flour in 3 additions, alternating with the buttermilk.
  • Fill the muffin cups equally. You can fill the muffin cups so it almost comes up to the top. With the back of a spoon, smooth the tops so the cupcakes cooks evenly.
  • Bake at 350 for 20 minutes or until the tops start to turn golden and a toothpick inserted in the center of the cupcakes comes out clean. Let them cool in the muffin pans for 5 minutes, then remove them from the muffin pans to cool completely on a wire rack.
  • Whip the cream to firm peaks. Using a sharp knife, cut shallow rounds from the top of each cupcake. Cut these rounds in half; these will be the butterfly wings. Spoon a teaspoon of strawberry jam into the cavity of each cupcake top. Cover the jam with a dollop of whipped cream.
  • Place a strawberry slice on top of the whipped cream to form the body. Add a blueberry at the top of the strawberry slice to form the head. Position two halves of cupcake tops on either side of the strawberry to resemble butterfly wings.
  • Dust the cupcakes with icing sugar before serving.

Reviews & Comments 3

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    " It was excellent "
    midgelet ate it and said...
    Love this as I do also butterfly shaped cakes and cupcakes and cookies and love anything butterfly!!!
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    " It was excellent "
    momo_55grandma ate it and said...
    another great cupcake yummy thanks
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    " It was excellent "
    minitindel ate it and said...
    awwwwwwwwwww so pretty thank you
    five

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The Cook

lillyann Colorado Springs, CO

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