This post may contain affiliate links. Read our disclosure policy.
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!
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!
Serving
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 butter (unsalted), room temp
- ¼ cup peanut butter (creamy)
- 4 ½ cups powdered sugar, more or less if needed
- 1 Tablespoons vanilla
- 8 ounces Butterfinger bites, for topping
Equipment
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
My oldest son looooves butterfingers! He’s not usually a big cake eater but I think he’d love these!
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!
Yum! Definately worthy of a special occasion!
I have a house full of butterfinger lovers, so these would go FAST
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!
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!
Aaah these cupcakes look so amazing!! SO craving one right now!
Wow! These butterfingers cupcakes look perfect!
I am so in love with these!! Cupcake perfection right here!
You can never go wrong with candy and cupcakes, I could just eat that icing right now!
I could definitely eat more than one of these – Butterfingers are one of my favorites!
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!!