Spring Cupcakes Pastel Butterfly (Printable)

Soft vanilla cupcakes with pastel swirled buttercream and butterfly decorations, ideal for spring celebrations.

# 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)

# Directions:

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 bowl and set aside.
03 - Cream butter and sugar in a large bowl with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating after each addition. Mix in vanilla extract.
05 - Add dry ingredients in two batches, alternating with milk, and mix until just combined.
06 - Divide batter evenly among cupcake liners, filling each liner about two-thirds full.
07 - Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Transfer and cool cupcakes completely on a wire rack.
08 - In a clean bowl, beat softened butter on medium speed until creamy. Gradually add powdered sugar and mix on low speed.
09 - Add milk and vanilla extract, then beat on high for 2–3 minutes until light and fluffy.
10 - Divide buttercream among 4–5 bowls. Tint each portion with a different pastel gel color and mix thoroughly.
11 - Fit a piping bag with a large star tip. Spoon alternate buttercream colors side by side into the bag for a swirled effect.
12 - Pipe buttercream onto cooled cupcakes in a generous swirl. Top each cupcake with butterfly decorations and sprinkles as desired.

# Expert Advice:

01 -
  • Each swirl of pastel buttercream is a joyful secret shared among friends.
  • The delicate vanilla crumb always turns out moist and tender, making it impossible to have just one.
02 -
  • If the cupcakes aren’t fully cooled before icing, the buttercream will slide right off—trust me, I learned that the sticky way.
  • Using gel colors instead of liquid prevents the buttercream from getting runny and preserves the dreamy swirl effect.
03 -
  • Always sift powdered sugar for buttercream—it prevents any lumps and gives that silky finish.
  • Chill your piping bag briefly before swirling for sharper color contrast and easier handling.
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