Spring Cupcakes Pastel Butterflies (Print Version)

Soft vanilla cupcakes with pastel swirled buttercream, topped by butterfly decorations for spring celebrations.

# What You 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, 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 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Add dry ingredients in two batches, alternating with milk. Mix on low speed until just combined.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Transfer to wire rack and cool completely.
08 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, mixing on low speed.
09 - Add milk and vanilla extract and beat on high for 2–3 minutes until light and fluffy.
10 - Divide buttercream among 4–5 bowls and tint each with a different pastel gel color, mixing well.
11 - Fit piping bag with large star tip. Spoon alternate colors side by side into the bag for a swirled effect.
12 - Pipe buttercream onto cooled cupcakes in generous swirls. Top with butterfly decorations and sprinkles as desired.

# Expert Tips:

01 -
  • The pastel swirl buttercream is surprisingly simple but makes you look like a pro at springtime gatherings.
  • Those delicate decorations turn each cupcake into a mini centerpiece, and the vanilla scent makes your whole kitchen feel festive.
02 -
  • Butter too cold makes the icing grainy, and too warm makes it slide right off—aim for soft but not melty.
  • Cleaning the piping bag between colors prevents muddy pastel swirls; a quick rinse works wonders.
03 -
  • If the buttercream feels too thick, add milk a teaspoon at a time—never rush.
  • Piping two colors at once gives the prettiest swirls; alternate positions in the bag for a rainbow effect.
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