If you’re a fan of butterfingers, these Butterfinger Cupcakes are going to be your new favorite! You’ll be asking for them every birthday.
Butterfingers have always been one of my favorite candy bars up next to Chico sticks! I mean a Chico stick is a butterfinger without the chocolate, right?
Here’s a recipe for you to try out next time youre in the mood to bake up some cupcakes.
Makes 24 cupcakes. Preheat oven to 350 degrees.
Spray or line a standard muffin tin.
In a large mixing bowl filled with the cake mix, add the water, oil, butter extract and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
Fold in ¾ cup of the crushed Butterfinger Bits.
Add batter into the muffin tin until each is about 2/3 full. Sprinkle a bit of the remaining crushed Butterfinger Bits on top of each cupcake. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
In a large mixing bowl or stand mixer, cream the butter, and cream cheese, and beat until light and fluffy. Mix in the vanilla extract.
Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy. Fold in the crushed Butterfinger Bits.
Fill your prepared piping bag with frosting.
Frost your cupcakes. Top with a bit of the remaining crushed Butterfinger Bits. Enjoy!
These are so delicious and won’t last long when you make them! Just think of all the other candy bar possibilities! Use the same recipe and change it up with these ideas: