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Lemon Butterfly Cupcakes

 Lemon Butterfly Cupcakes
These cute cupcakes start with a homemade white cake and are topped with lemon pudding. Licorice antennae add a nice touch.—Bonnie Hagerman, Frederick, Maryland
14 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-3/4 cups cake flour
  • 1-3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1-3/4 cups cold milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 28 pieces shoestring licorice (2 inches), optional
  • 1 teaspoon confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking powder and salt; add to the
  • creamed mixture alternately with milk, beating well after each
  • addition.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 18-22 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.

2 of 2

Lemon Butterfly Cupcakes (continued)

Directions (continued)

  • Meanwhile, for filling, in a small bowl, whisk milk and pudding mix
  • for 2 minutes. Let stand for 2 minutes or until soft-set.
  • Using a sharp knife, cut a 1-in. cone-shaped piece 1 in. deep from
  • the center of each cupcake. Carefully remove and set aside. Fill
  • cavity with pudding mixture.
  • For wings, cut reserved cone pieces in half vertically; arrange on
  • top of filling with points touching. Insert licorice for antennae if
  • desired. Dust with confectioners' sugar. Refrigerate leftovers.
  • Yield: 14 cupcakes.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.