Butterfly Cupcakes (British Butterfly Cakes)
Butterfly cupcakes are a quintessential treat that was served at almost every child’s birthday party in the UK when I was growing up. Traditional British butterfly cakes are (apparently) sometimes called fairy cakes, but no matter the name, they are simply delightful.
Originally published April 9, 2014.
If you want to have an ex-pat Brit begin to wax nostalgic about food, just mention butterfly cupcakes (we called them butterfly cakes) or fairy cakes.
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However, mention them to a non-Brit and they will probably give you a tilt of their head, and look of confusion.
As a child growing up in the UK, these were standard fare at birthday parties, along with custard creams, Bourbon biscuits, and Party rings. Practically everyone’s mum made butterfly cakes (which is what they are called the UK); it was just a given. The butterfly cupcakes on a cupcake stand can give you an idea of how to use them as a butterfly birthday cake.
However, as you can see, they’re also perfect for wedding showers, and baby showers! You could even put them on top of another cake to make a butterfly birthday cake itself. So many wonderful party ideas!
What about flower cupcakes to go with your butterfly cupcakes?
These cream buns are another example of a classic, yet simple, and favorite food of many Brits. Like so many other British baking creations “across the pond”, sadly they have never caught on in the US.
Cream buns, a Scottish favourite
Each time I’ve made these delicate, butterfly-like creations, they are met with gasps of delight. And if you think they’re just another pretty cupcake, think again. Inside is a little dollop of raspberry jam hiding below a bigger dollop of freshly whipped cream! The flavor is outstanding! Please use good quality ingredients, or the results will be disappointing; good jam and real, fresh, unsweetened cream are so important.
Please don’t think that butterfly cupcakes are difficult to make as they are truly one of the easiest cupcakes to decorate; even children can make them.
Looking for something completely different? Try a chocolate chip cookie cake instead of a traditional cake!
You can use any flavor cake, but I think butterfly cupcakes look the nicest when using a white or vanilla cake (light colored).
Butterfly Cupcakes
(Traditional British Butterfly Cakes)
Cake recipe is a Victoria Sandwich makes 3 dozen cupcakes
FULL PRINTABLE RECIPE BELOW
Ingredients
Cake Batter
- butter
- superfine or Baker’s sugar
- 6 eggs
- 2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
- a good pinch of salt
Decoration
- raspberry jam or strawberry jam
- heavy whipping cream
- sugar, for sprinkling on top of the cake
Directions
Prepare cupcake tins with paper liners.
Preheat oven to 350º F (175º C)
In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
Add about one third of the beaten eggs, and mix well at medium speed.
Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour.
Just mix until well combined.
Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
Remove butterfly cupcakes from the tin, place on cooling rack and allow to cool completely.
When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
Then cut the loose piece in half to resemble butterfly wings (not shown in photo.)
Place a small amount of jam in the center. It doesn’t have to be homemade, but just use a good quality jam.
Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did.
Next, place the “wings” on top.
TIP: If you need to have the butterfly cupcakes out for more than half an hour (for example a bake sale), then I’d advise using buttercream so that the cream won’t spoil This also works, and still tastes very good, but the authentic way (and my favorite way) is to use cream.
Repeat with all of the butterfly cupcakes, then dust each one generously with powdered/confectioner’s sugar.
Serve immediately, especially if using fresh cream, as it can spoil quickly, especially in warm weather. Keep refrigerated if you do not serve them right away.
NOTE: I did some research and although some people in Scotland and the UK call these “fairy cakes”, the majority of us know these as butterfly cakes. Fairy cakes are flat-topped cupcakes with plain icing on top.
Another fun cupcake recipe with a hidden truffle inside! Triple chocolate cupcakes.
And what about these healthier pumpkin carrot cake cupcakes (or muffins)?
Let me know if you make these delightful butterfly cupcakes in the comments below!
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Butterfly Cupcakes (Traditional British Butterfly Cakes)
Ingredients
- 10 oz unsalted butter good quality, at room temperature
- 1 ¼ cups superfine or Baker’s sugar caster sugar in the UK
- 6 eggs beaten
- 2 cups self-rising flour or all purpose flour with 2 tsp baking powder, SIFTED
- a good pinch of salt
To Decorate
- 1 jar raspberry jam good quality; I like Mackays or Bonne Maman (you won't use the entire jar)
- 1 cup heavy whipping cream whipped
- powdered sugar for dusting
Instructions
- Prepare cupcake tins with paper liners.
- Preheat oven to 350º F (175º C)
- In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
- Add about one third of the beaten eggs, and mix well at medium speed.
- Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
- Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
- Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
- Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
- Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.
Notes
Nutrition
More cute party cupcake ideas!
Almond Cupcakes with Cherry Almond Cream Cheese Frosting
and for adults only: White Russian Cupcakes
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Hello — These look lovely! I wonder if the recipe is for the ‘standard’ (American) sized cups or the now popular large paper cups?
I have pretty floral shaped cups that are somewhere in between…will that make 12 – 18 cakes?
Thank you!
Hi Margit, yes, this recipe makes about 36 standard cupcakes. I think the floral shaped cups you have would probably make at least 18. Let me get a printer friendly version on here for you so you don’t have to print a ton of photos. Be ready in 5 minutes! CC :)
I made these a few weeks ago for our weekly trip to take treats to the local Police Station, Fire House and National Guard recruiting station. They were MUCH appreciated – though I did tell the receptionist at the Police Station what they were called – i.e. Fairy Cakes – and she roared with laughter, and promised not to tell the cops what they were called!
That’s hilarious, Lee! What a lovely thing to do! Good for you!
Thank you!
Thank you ,I will try to do it.
I have never tried cake , These cake looks awesome!
Not sure how I stumbled across your website but SO glad I did! I was just watching the great British baking show (comic relief edition) and they made fairy cakes (no wings, with wings are butterfly cakes) and I said to my boys that I made them all the time with my mum when I was little and now they want to make them. I struggled finding a recipe in u.s measurements so this is like gold for me. Guess what we’ll be doing after school today
Your comment just made my day, Nicola! Hope you and your boys had a lovely time making them! (Sorry for the late reply, but I was on a trip to Jamaica.) :) CC
Hi Christina, in England (UK) more than eighty years ago, we used to call fairy cakes any small (cupcake-like) cakes. They could even be vanilla with currants and no icing, but sometimes these were referred to as queen cakes (not to be confused with queen of cakes, or queen pudding…) The ones with wings we called butterfly cakes (or buns in the north). Most sources say that there is no distinction between American cupcakes and British fairy cakes, but this is incorrect. If you check the traditional fairy cake recipes you will notice that for fairy cakes we use far less sugar and more fat (butter or margarine). This has evolved to become more or less equal quantities of fat (usually butter, not margarine), flour and sugar. But the American cupcakes appear to use more sugar and less fat. This will obviously affect the texture. I would love to know if there is a difference in the keeping qualities, as we used to have baking days (to save on fuel) and keep all the cakes, including fairy cakes, in a tin for the week. I also remember that generally the butterfly cakes didn’t include the jam, but when they did, they had a flat top, that is, the circle wasn’t cut in half for the wings, but placed as a complete circle on top of the cream. I think the wings on butterfly cakes has led people to think that fairy cakes are so called because of the wings, but I believe it was due to their small size. Hope this helps. And now I have a decision to make as to whether to bake muffins, cupcakes or fairy cakes as I need to store them for five days – and freezing isn’t an option. :)
Christina, this is a great recipe. So rich and fluffy. My family in the UK makes them and I think this is better than the Victoria Sponge they used. Funny that you should post the recipe on my birthday for this ole Brit. This a tradtional cupcake to see at Teas and Church events.
Oh dear! I am just seeing your comment, now, Joy. Happy belated birthday! I will be back in the UK soon and hope to have a butterfly cake during my travels! Thanks for stopping by! CC
I always learn something new when I read your posts! So pretty and delicate looking!
Oh, that’s so nice of you to say, Kim! Thank you so much!!