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!
- 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
- 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
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.
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.
Calories: 385kcal | Carbohydrates: 36g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 143mg | Potassium: 105mg | Fiber: 1g | Sugar: 27g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg