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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This must be the posh version. I’m Rnglish and I’ve never seen butterfly cakes with real cream. It was always butter icing. And yes, the wings make these butterfly cakes. Fairy cakes use glacé or royal icing and don’t have wings. Question: could you use self raiding flour instead of plain?
Probably a difference between England and Scotland as the Scottish ones always had cream. So I wouldn’t say, “posh” haha! If you do use self-raising, don’t add the baking powder, Suzie. :)
This is the “sweetest” recipe I have seen in a long time and makes my heart happy — I need to get these made🧁☕️
Thank you, Carol! I think you’ll enjoy them!
Hi Christina, what memories you just awakened for me! I live in Australia, and my mum ALWAYS make butterfly cakes for our birthdays – and yes, she called them Butterfly Cakes because they looked like a little butterfly had landed on top of each cake. Here’s the funny part – both my parents are Italian through and through (dad from Livorno, mum from Fiume), but mum was a fabulous cook and would often try her hand at recipes from other countries… but we thought Butterfly Cakes were Australian! I guess the fact Australia was colonised by the English… we ended up with lots of traditionally English recipes! Butterfly cakes are soooo pretty! Soooo light & fluffy! Soooo delicious!
I am so happy you posted this recipe!
I have a question, though… my little one gets a tummy ache if he has milk… will this recipe work with either almond milk or oat milk in place of the butter milk? (I’ll use Nuttelex instead of butter – its a milk-free margarine – it won’t be quite as yummy as butter, but at least he’ll be able to eat them!).
Hi Wendy, that’s so cool that your mum made recipes from all over, especially since she was from Italy! So glad you love the butterfly cakes. I haven’t made them with another type of milk, but the only thing is that buttermilk helps the cupcakes rise, so maybe they just won’t rise as much? Let me know if you do try the other ingredients! Good luck, CC
Hi,
This is a lovely recipe but I found the cakes a little bit dry, any suggestions for this? Also, I see buttermilk mentioned in a comment but can’t see it in the recipe itself, when do I add & how much, maybe that is the reason they’re dry?
Thanks for this great recipe which is a big hit :-)
Hi Miri, the old recipe I had for the butterfly cakes had buttermilk, and I switched it for a Victoria sponge recipe as I prefer that for the cupcakes. A Victoria sponge should not be dry, so I wonder if you weighed the ingredients or used cups? I highly recommend weighing ingredients for baking to acheive the proper and best results.
Thanks so much for your reply, I used cups. Making them again today & will use the scale instead.
Much better idea!! You’ll be much happier with the results, Miri!
Hi Christina, your butterfly cake look amazing .
Can I know what kind of flour do you use is it self-raising or plain flour.
I would like to try and bake this for my grand daughter birthday
Thank you for sharing.
Hi Jun! It’s plain flour since I add the baking powder! Happy birthday to your grand daughter! She will love these! :)
I was looking for a recipe for fairy cakes like my Scottish mother used to make for us as children. We grew up in Canada and Texas. She made them both ways; glaze with half a cherry or jam inserted under a cut top with powdered sugar. I am going to try these as mini cupcakes with just a glaze.
Lovely! I’ve never made mini ones, but I’m sure they’ll be wonderful, Tara. Glad you found my recipe. :) I have many more Scottish recipes, too.
I am no Spring chicken, but I ALWAYS had these made for me by my Mother for birthday and special occasions! My Mother is second generation American, but her Mother had British heritage…perhaps that is where it came from. However, ours were filled with a custard or buttercream filling. I think I will make some today!
Hi Jayne, I bet that is why your mother made them; maybe her mother made them. I’ve never seen butterfly cakes here in the US (and I’ve lived here since 1976)! Bet you’ll enjoy making and eating these again! They’re really light with the cream! Enjoy! :)
I suspect they might be made with only one cup of sugar, given how much butter and egg there is, but I’ve learned that without sufficient sugar, a cake will get moldy. But I could enjoy them more if they could be made with much less sugar.
How about trying 1 1/2 cups at first and then go to 1 1/4 if it works? Less sugar is always better, but yes, sometimes the recipe won’t work with much less.
I m from Lancashire and when I was in senior school, one of our first cooking projects was “Butterfly buns” altho I dont recall using buttermilk. I also remember fairy cakes but dont remember them as scottish (not disputing that though). Fairy cakes to me are simular to both butterfly buns and victoria sandwich cakes. I plan to try this recipe out, im sure i wont stop at eating just one however.
Haha! Yes, they are so good Michella! Enjoy!