Preheat and Prep: Preheat the oven to 320°F (160°C) and line 2 standard 12-cup muffin tins with liners.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat the butter and granulated sugar on medium speed until light and fluffy.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.

Add Dry Ingredients: Add the dry ingredients and beat on low speed until just incorporated. Be careful not to overmix.

Stir in Sprinkles: Stir in the sprinkles until evenly mixed.

Divide Batter: Divide the mixture evenly among the cupcake liners, filling each liner about two-thirds full.

Bake: Bake for about 20 minutes, or until the cupcakes are risen, lightly golden, and springy to the touch.

Cool: Leave the cupcakes to cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely.

Prepare Butterfly Wings: Use a small serrated knife to cut the round tops off each cupcake, creating 12 cake circles. Cut each circle in half to create two semi-circles (the butterfly wings).

Frost Cupcakes: Spoon a teaspoon of the vanilla buttercream frosting into the center of each cupcake.

Assemble Butterflies: Press two cake circle halves (the wings) on top of each frosted cupcake, leaving a small gap between them to resemble butterfly wings.

Add Butterfly Body (Optional): Squeeze a line of strawberry jam straight from the bottle between the wings to make the butterfly’s body.

Dust with Powdered Sugar (Optional): Dust the finished cupcakes with a little confectioners’ sugar, if desired.