I start by preheating my oven to 320°F and lining a 12-cup muffin tin with liners—my setup’s ready. In a medium bowl, I whisk together the flour, baking powder, and salt, setting it aside for later. It’s a quick step that builds the foundation.

In my stand mixer, I beat ¾ cup butter and ¾ cup sugar on medium speed until light and fluffy—watching it fluff up is my favorite part. I add 3 eggs one at a time, beating well after each, then mix in 1 teaspoon vanilla until it’s smooth. On low speed, I add the dry mix, beating just until combined, then stir in 5 tablespoons of sprinkles.

I divide the batter evenly among the liners and bake for 20 minutes—golden and springy is my cue they’re done. After cooling in the tin for 15 minutes, I move them to a rack to cool completely—patience pays off here. Using a serrated knife, I cut off the tops and halve them into 24 wings.

I spoon a teaspoon of vanilla frosting onto each cupcake, then press two wing halves on top, leaving a gap. I squeeze a line of strawberry jam between them for the body and dust with confectioners’ sugar—my butterflies are ready to flutter!