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Butterfly Cupcakes Recipe

Butterfly Cupcakes Recipe

Just in time for May 11 this year come these delicate butterfly confections from Sayreville, New Jersey subscriber Adeline Piscitelle. "They aren't difficult at all to shape," she assure. "They've been a favorite in our family for years. Now, I make them for my grandchildren."
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling YIELD:20 servings


  • 3/4 cup butter or margarine, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1/2 cup milk
  • 1 can (15-3/4 ounces) lemon pie filling
  • 40 pieces red nd/or black shoestring licorice (2 inches)


  • 1. In a mixing bowl, cream butter and sugar; beat in eggs and vanilla. Add flour alternately with milk. Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Slice off the top fourth of each cupcake; cut the slices in half. Spoon 1 tablespoon pie filling onto each cupcake. Place two halves upside down on top of filling for wings. Insert two pieces of licorice for antennae. Yield: 20 cupcakes.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts

1 each: 222 calories, 9g fat (5g saturated fat), 80mg cholesterol, 244mg sodium, 32g carbohydrate (22g sugars, 0 fiber), 3g protein.

Reviews for Butterfly Cupcakes

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Reviewed Jan. 16, 2014

"These would be great at a baby shower or Easter brunch."

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