My husband absolutely LOVES Butterfingers. They are one of his most favorite candy bars. I didn’t know this until a month or two ago, so I surprised him with these Butterfinger cupcakes! With a doctored cake mix to make the bottom moist, and a peanut butter buttercream frosting to top it off, they are now a staple at every special occasion at our house!
Serves: 24
Butterfinger Cupcakes Recipe
These Butterfinger Cupcakes have use a doctored up cake mix, so they turn out nice and soft every time! Plus, the peanut butter buttercream frosting on top will really turn heads!
Ingredients
Cupcakes
- 15.25 ounces yellow cake mix
- 3 eggs
- ½ cup vegetable oil
- ¾ cup milk
- ½ cup sour cream
- 2 teaspoons vanilla
- 2 (1.9 ounce) Butterfinger candy bars
Frosting
- 2 cups unsalted butter room temp
- ¼ cup creamy peanut butter
- 4 ½ cups powdered sugar more or less if needed
- 1 Tablespoons vanilla
- 8 ounces Butterfinger bites for topping
Instructions
Cupcakes
- Preheat oven to 350 degrees and line pans with cupcake liners.
- In a large bowl, use a cheese grater to grate the Butterfinger candy bars into fine crumbs (reserving a small bit to use for toppings). Add the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined.
- Add in the cake mix and stir until smooth
- Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
Frosting
- Whip the butter on medium-high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing.
- Once the powdered sugar is all incorporated, add in your peanut butter and vanilla.
- Increase the speed to medium-high and whip until light and fluffy (about two minutes).
- Top cupcakes with frosting, a Butterfinger bite and leftover grated butterfinger.
Nutrition
Calories: 385 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 26 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 77 mg · Sodium: 143 mg · Potassium: 105 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 590 IU · Vitamin C: 1 mg · Calcium: 65 mg · Iron: 1 mg
Equipment
- Mixing Bowl
- cupcake tin
Recipe Details
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My oldest son looooves butterfingers! He's not usually a big cake eater but I think he'd love these!
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It's been quite sometime since I've had butterfingers. I do love them and they're quite addicting. :) These cupcakes would be a great way to enjoy the crispy, crunchy flavors of the candy bar!
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Yum! Definately worthy of a special occasion!
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I have a house full of butterfinger lovers, so these would go FAST
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Just YES! I could totally eat a dozen of these (er... you know, for the baby ;). Thank you so much for being a part of this, I love you guys!
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Butterfinger cupcakes? These look way better than some of the things they come up with on cupcake wars (because of the weird ingredients they use!) I love Butterfingers, and I am excited to try your doctored up cake mix, too!
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Aaah these cupcakes look so amazing!! SO craving one right now!
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Wow! These butterfingers cupcakes look perfect!
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I am so in love with these!! Cupcake perfection right here!
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You can never go wrong with candy and cupcakes, I could just eat that icing right now!
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I could definitely eat more than one of these - Butterfingers are one of my favorites!
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These were amazing! I did substitute Greek yogurt for sour cream and used only 1 bar of butterfingers. I also made half the batter into mini cupcakes and that was a huge hit with the toddlers (who basically just lick off the frosting and mush up the cupcake anyway.) I had a ton of frosting leftover and will probably cut in half next time. Great recipe!!
