There are some desserts that simply make people smile.

These butterfly cupcakes were one of those desserts.

Recently, we had the honor of creating a couple dozen custom cupcakes for a family who had just relocated to Kansas City. One of the first things they shared with us was how important clean ingredients were to their family. They were looking for cupcakes that were both beautiful and thoughtfully made—without artificial dyes, without eggs, and with ingredients they could feel good about serving their loved ones.

We were delighted to help.

The result was a collection of elegant spring-inspired cupcakes decorated with delicate butterflies, handcrafted paper roses, and soft buttercream swirls. While the decorations themselves were non-edible due to allergen considerations, they created a stunning presentation that proved beautiful desserts don't require artificial ingredients.

Today we're sharing the recipe behind those cupcakes so you can create them at home.

Why We Use Applesauce Instead of Eggs

One of the questions we hear most often is:

"How do you make cupcakes without eggs?"

The answer is surprisingly simple.

Applesauce.

At Lilacs & Lemons Farmhouse Bakery, we make our own applesauce from apples grown in our orchard whenever possible. The natural pectin and moisture help create a tender crumb while providing structure that eggs would normally contribute.

The best part? You'd never know these cupcakes were egg-free.

If you don't have homemade applesauce available, store-bought works beautifully.

Our Recommended Applesauce

365 Organic Applesauce Cups

https://amzn.to/3RTgAVV

Why We Freshly Mill Our Flour

Many gluten-free recipes rely heavily on starches. We prefer a different approach.

Our bakery flour blend is inspired by the structure and balance used in many modern gluten-free baking recipes and combines Millet, Sorghum, White Rice, Tapioca Flour (Starch) and Potato Starch.

Tapioca Flour: https://amzn.to/4upjjUF 

Together, these create cupcakes that are soft, fluffy, and surprisingly similar to traditional cupcakes.

Freshly milling the grains also provides better flavor and a more delicate crumb.

 

A quality cupcake pan makes all the difference when baking gluten-free cupcakes.

USA Bakeware Cupcake Pan

https://amzn.to/4g3yGyu

The sturdy construction helps promote even baking and consistent results.

Butterfly Decorations

These butterflies create the whimsical spring garden appearance that made these cupcakes so special.

Butterfly Cupcake Decorations

https://amzn.to/4ocsRkf

For our bakery version, we paired the butterflies with handcrafted paper roses in pastel colors.

*Please note that decorative butterflies and paper flowers should always be removed before serving.

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Gluten-Free Egg-Free Vanilla Cupcakes

Makes 12 Cupcakes

Dry Ingredients

• 120g millet flour

• 80g sorghum flour

• 80g white rice flour

• 50g tapioca starch

• 30g potato starch

• 1 teaspoon xanthan gum

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

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Wet Ingredients

• ½ cup unsalted butter, softened

• 1 cup organic cane sugar

• ¾ cup unsweetened applesauce

• ¾ cup whole milk

• 2 teaspoons pure vanilla extract

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Step 1: Prepare the Pan

Preheat oven to 350°F.

Line a cupcake pan with liners.

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Step 2: Mix Dry Ingredients

Whisk together:

• Millet flour

• Sorghum flour

• Rice flour

• Tapioca starch

• Potato starch

• Xanthan gum

• Baking powder

• Baking soda

• Salt

 

Step 3: Cream Butter and Sugar

Beat butter and sugar until light and fluffy.

This creates air pockets that help the cupcakes rise beautifully.

Step 4: Add Applesauce

Mix in:

• Applesauce

• Vanilla

The batter may appear slightly curdled at this stage. That's completely normal.

 

Step 5: Alternate Wet and Dry Ingredients

Add the flour mixture and milk in alternating additions.

Mix only until combined.

Do not overmix.

Allow batter to rest for 10 minutes. Do not skip this. This allows the flour to properly absorb all of the moisture.

Step 6: Bake

Fill liners approximately ⅔ full.

Bake at 350 degrees for:

18–22 minutes

or until the tops spring back lightly when touched.

 

Vanilla Buttercream

Ingredients

• 1 cup unsalted butter

• 4 cups powdered sugar

• 2–3 tablespoons heavy cream

• 2 teaspoons vanilla extract

Beat until in mixer with the paddle for 15 min. Scrape bowl every few minutes until light, fluffy, and silky smooth.  You may add food color of choice at the end. We prefer our in house made freeze dried fruits and veggies, but we recommend these if looking for store bought Suncore Food Poder Coloring: https://amzn.to/4v4Gepe

Decorating the Cupcakes

Fill piping bag with tip of choice and fill with buttercream.

Top with:

• Butterfly decorations

• Paper roses

• Birthday toppers

Remember that all decorative toppers should be removed before serving.

The beauty is in the presentation, while the deliciousness remains entirely edible.

 

Amazon Associate Disclosure

As an Amazon Associate, Lilacs & Lemons Farmhouse Bakery earns from qualifying purchases. Thank you for supporting our small business.