Line conventional size cupcake pans with paper liners. Prepare white cake mix according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350 ͦF until cupcakes spring back lightly when touched. Let cool completely.
Place white buttercreme into a piping bag fitted with a large straight tip, pipe a swirl on top of each cupcake and roll the sides of exposed buttercreme into the sprinkle mix. Place the rest of the buttercreme colors in piping bags fitted with open star tips. Taking turns with different colors, pipe a swirl on top of the other swirl. Place two chocolate butterfly wings into the colored swirl.
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