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Peaches & Cream Butterfly Cakes


Charlotte White Recipes

My beloved Nana, Kathleen, was the wonderful woman who taught me to bake. This story is not unusual! My very first memories of Nana are of baking Butterfly Cakes, standing on a chair, under her expert guidance. This recipe is in her memory and to raise money for Alzheimer’s Society in her name.

I wanted to do something summery and delicious for Alzheimer’s Society’s Cupcake Day and thought back to the tinned peaches that we got through in my childhood. Have these fallen out of fashion? I realised it had been an age since I had eaten tinned peaches and decided to revisit them! This recipe can be easily amended to include strawberries in the place of peaches for another summer favourite.




20 mins


15 mins


20 mins

You will need a 12x cavity deep muffin tin,
lined with muffin cases

170°C Oven Pre-heated


For the Vanilla Butterfly Cakes:
170g unsalted butter
170g caster sugar
3 large free range eggs
170g self-raising flour
½ tsp baking powder
1 tsp vanilla extract
1-2 tbsp full fat milk

For the Peaches & Cream:
125g unsalted butter (softened)
200g icing sugar
1 tbsp full-fat cream cheese
1 tsp vanilla extract
small tin of peach slices (approx 125g drained weight)


  1. Cream the butter and the sugar until almost white.
  2. Crack the eggs into a jug and slowly incorporate into the butter and sugar, mixing all the time and adding a teaspoon of flour if the mix begins to curdle.
  3. Gently fold in the remaining flour and baking powder.
  4. Add the vanilla extract and a little milk (if required) to make a dropping consistency.
  5. Spoon the mixture into a lined cupcake tin and bake for 15-20 minutes until risen and springy to the touch. Leave to cool in their tins for 5 minutes before transferring to a wire rack to cool completely.
  6. Use the top of your cupcake case as a guide and, with a sharp knife, slice off the top peak of the cake. Cut this top part in half to create your butterfly wings and set aside.
  7. To make your Peaches and Cream, beat the butter until soft (best done in a free-standing mixer) and add the icing sugar. Loosen this with a tablespoon of cream cheese and a teaspoon of the best vanilla extract that you can afford. Whip the mixture until light.
  8. Drain the peach slices from their tin and pat dry with a kitchen towel. Chop into tiny cubes and fold into the cream mix. The drier the peaches, the better this will work as any excess juice can make the buttercream look a little like it has split and curdled.
  9. Pipe or dollop a little peaches and cream on the top of your cupcake, immediately sticking the two cut pieces (or ‘butterfly wings’) into the cream.

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