Butterfly Cupcakes

READY IN: 55mins
SERVES: 12-24
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box white cake mix (or any other flavor)
  • 14
    cup vegetable oil
  • 12
    cup water
  • 1
    (16 -20 ounce) can lemon pie filling (or any other flavor)
  • 13
    cup powdered sugar (icing sugar)
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DIRECTIONS

  • Prepare the cake mix according to manufacturers instructions. Pour into muffin pans lined with paper "baking cups" to prevent sticking to the pan while baking.
  • Bake according to the manufacturers instructions and allow to fully cool. You should yield 12 - 24 cupcakes depending on the brand.
  • Once totally cooled, cut the top off of the cupcake right above the part where the cupcake "mushrooms" -- Not Below!
  • Place the tops to the side as they will be used later to top the cupcake (they are not "scraps" -- so do not eat!).
  • Using a small pairing knife, cut a small circle on the top of the cupcake. Use a spoon to scoop cake from out of the hole (about a tablespoons worth).
  • Fill the hole with pie filling (if the hole is about a tablespoon, then use 2 tablespoons of filling). Spread the excess filling over the top of the cupcake.
  • Take one of the cupcake tops that was cut off earlier and cut it in half down the middle to create 2 half circles. Place the half circles with the rounded side facing "in" and the smooth baked side facing "up" back on top of the filled cupcakes. This will form a "Butterfly" shape on top of your cakes.
  • Dust with powdered sugar.
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