Butterfly Cupcakes

Butterfly Cupcakes


Our Butterfly cupcakes are a deliciously sweet twist on the original cupcake.  They’re fun, wonderfully yummy and perhaps most importantly, it is completely sugar free, even the Lemon Curd filling!  

Makes 16


  • 125g almond meal
  • 75g Perfect Sweet™ xylitol 
  • 1 X-large egg
  • 2 X-large eggs, separated
  • 50ml lemon juice, (approx. 1½ lemons)
  • 40g arrowroot
  • 60g butter, melted
  • 125ml Lemon Curd 
  • Powdered xylitol for dusting


  1. Preheat oven 180˚C/160˚C fan-forced. Line 16 x 30ml mini muffin pans with cupcake papers.
  2. Combine almond meal and xylitol in a bowl.  
  3. Use an electric beater to beat egg, egg yolks and lemon juice in a large bowl until foamy.
  4. Thoroughly clean your electric beaters, then whisk egg whites in a clean bowl until soft peaks form. Use a large metal spoon to gently fold in half the arrowroot.
  5. Fold egg white mixture into lemon juice mixture.
  6. Add almond meal mixture, remaining arrowroot and butter and gently fold all together. Spoon into cupcake papers to three-quarters full. 
  7. Bake for 10 minutes then reduce heat to 150˚C/130˚C fan-forced and bake for a further 10 minutes or until a skewer inserted in the centre comes out clean.  Cool cupcakes on wire rack.
  8. Once completely cooled, use a small sharp knife to cut a disk off each cupcake top. Cut disks in half to make “butterfly wings”.  
  9. Spoon or pipe Lemon Curd onto each cupcake and arrange wings on top to resemble butterflies.
  10. Dust with powdered xylitol.


Replace Lemon Curd with our sugar free Berry Jam and freshly whipped cream.

And there you have it – A superb sugar free and gluten free butterfly cupcakes recipe that’s just as tasty as its original sugar laden one. Give it a try today!