Blueberry Butterfly Cakes Recipe

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla extract.

Gradually add the flour mixture to the wet ingredients, alternating with the milk. Mix until just combined.

Gently fold in the fresh blueberries.

Fill each cupcake liner with the batter, about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cupcakes cool completely on a wire rack.

Once cooled, cut a small circle from the top of each cupcake and slice it in half to resemble butterfly wings.

Fill the cavity of each cupcake with a dollop of blueberry preserves or jam.

Place the halved cupcake wings upright into the filling to resemble butterfly wings.

Dust the cakes with powdered sugar before serving.