Butterfly Cupcakes

Butterfly Cupcakes
Servings: 24 Yield: servings Prep 20 mins


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 box (16 oz) confectioners' sugar
  • 3 tablespoons milk
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • Turquoise, lime green and pink food coloring
  • 24 baked cupcakes
  • Assorted-colored Sixlets, jelly beans, M&M's and/or mini Gobstoppers
  • 48 mini pretzels
  • Black licorice whips

Make It

1. With an electric mixer, beat butter until smooth. Add confectioners' sugar, milk, corn syrup and vanilla and beat until smooth. Divide frosting among 3 bowls and tint turquoise, green and pink with food coloring.

2. Smoothly spread each color of frosting onto 8 cupcakes. Transfer frostings to 3 resealable plastic bags and snip off a corner on each bag.

3. Pipe frosting in contrasting colors onto cupcakes for butterfly bodies. Insert candies into some of the frosting bodies. Make heads using mini Gobstoppers in a contrasting color. Insert a pretzel on either side of each body for wings. Cut 2-inch pieces of licorice and insert above heads to resemble antennae.