Lemon Butterfly Cupcakes

Lemon Butterfly Cupcakes

These lemon butterfly cupcakes are perfect for a spring or summer gathering, offering a delightful combination of tangy lemon and sweet frosting with a charming butterfly design.


Prep time: 20 mins
Bake time: 18 mins
Makes: 12


1&½ cups Homepride plain flour
½ cup caster sugar
½ cup natural yogurt
⅓ cup vegetable oil
¼ cup lemon juice
Zest of 2 lemons
3 large egg
2&½ teaspoons baking powder

250g mascarpone cheese
100g cream cheese
150g lemon curd
2-3 tbsp icing sugar
75g lemon curd



Tala 32 Rainbow Cupcake Cases

Tala Dusty Pink Stoneware Mixing Bowl 

Tala Performance 12 Cup Bun Tin 

Tala 3 Star Nozzles with Icing Bag

Tala 30cm Non-stick Cooling Rack 

1. Preheat the oven to 180°C/160°C/gas mark 4.
2. Mix all the dried ingredients in a large mixing bowl.
3. Add the wet ingredients to the bowl and whisk until well combined.
4. Divide the mixture between 12 muffin cases and bake for 18 mins.
5. Transfer to a wire rack and let cool down completely.
6. In the meantime make the frosting by simply mixing all the ingredients together.
Transfer to a piping bag fitted with a nozzle of your choice.
7. With a sharp knife cut out the top of each cupcake, then cut in half, these will be the “wings”. Set aside.
8. Core each cupcake, then fill with lemon curd.
10. Pipe a decorative swirl with the frosting then top with the 2 “butterfly wings”.
11. Pipe a streak of lemon curd between the 2 “wings”, to represent the butterfly body.
12. Enjoy!

In collaboration with Homepride.

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