Butterfly Fairy Cupcakes

Cupcakes to delight all your gusts.

  • Servings: 12
  • Cook Time: 40
  • Main Ingredient: Flour


  • 1/2 cup butter (cubed)
  • two eggs (slightly beaten)
  • 1/3 cup SugarTwin® Granulated White
  • 2 tsp. vanilla extract
  • 2/3 cup sour cream
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/3 cups flour
  • 1/2 cup fat-free milk solids or non-fat dried milk
  • 1/2 cup cream cheese (softened)
  • 3/4 cup icing sugar
  • colored sugar for decorating


Cupcakes 1. Preheat oven to 350°F (180°C). 2. Spray 12 muffin pans with vegetable spray or line muffin pan with muffin papers. 3. Beat butter and eggs together until creamy. 4. SugarTwin® Granulated White and vanilla extract, mix well. 5. Fold in sour cream and sifted flour, baking soda and baking powder and fat free milk solids. 6. Fill muffin cups 3/4 full and bake for 18-20 minutes or until golden. 7. Allow to cool, then decorate and fill with icing. Filling 8. Beat cream cheese, add icing sugar and beat a few minutes more, add SugarTwin® Granulated White and vanilla extract. 9. Cut a 1/4' (.6cm) thick slice from the top of each cupcake and spoon a little filling into each cupcake top. 10. Cut each cake-top slice in half. Dip the cut sides of the cake tops in colored sugar crystals. 11. Replace the top cake pieces, sugared side into the filling forming the butterfly's wings.