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