Butterfinger Cupcakes
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These Butterfinger Cupcakes take a simple cake mix and turn it into something that tastes bakery‑level without any extra fuss. The crushed Butterfinger adds that perfect mix of peanut‑buttery crunch and caramelized sweetness. They’re the kind of easy, crowd‑pleasing treat that feels playful and nostalgic.
If you love fun and delicious cupcakes, try my Hot Fudge Sundae Cupcakes and my Strawberries and Cream Cupcakes.
Why this Butterfinger Cupcake Recipe is a Keeper
These cupcakes turn a candy bar into a full dessert. Every bite delivers that unmistakable Butterfinger flavor people love, which is exactly why you’ll end up making them again and again.
- Easy Shortcut: A box of yellow cake mix means no measuring flour or leavening.
- Real Candy Crunch: Butterfinger bits go into the batter, on top, and into the frosting.
- Lighter Frosting: A cream cheese frosting keeps things rich without the heaviness of a peanut butter buttercream.
- Great for a Crowd: This recipe makes 24 cupcakes, perfect for parties or bake sales.
- Serve these Cupcakes with: For a bake sale or party try making my Cookies and Cream Cupcakes and my Banana Pudding Cupcakes.
Can I Substitute a Different Candy Bar?
Yes, any candy bar that crushes well works in place of the Butterfinger. Try Snickers, Heath bars, or peanut butter cups for a different flavor.
Stick to candy with a similar texture so it folds into the batter and frosting cleanly. Soft or gooey candy bars can melt and turn the batter sticky.
What Reader’s Are Saying…
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“Perfect cupcakes! These were moist and delicious with wonderful texture.” — Glenda
Ingredient Notes to Make Butterfinger Cupcakes
A few ingredients make these cupcakes taste like the candy bar they’re named for. Make with your favorite candy and a box cake mix which provides all the dry ingredients.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Butterfinger Candy Bits: Look for the baking bits near the chocolate chips, or crush a whole butterfinger bar yourself.
- Butter Flavored Extract: This boosts the buttery flavor more than butter alone would in a cake mix base.
- Cream Cheese: Make sure it’s fully softened so the frosting whips up smooth instead of lumpy.
Variations and Substitutions for Peanut Butter Chocolate Cupcakes
This cupcake recipe takes well to a few easy swaps. Make a peanut butter frosting or a Butterfinger frosting or a peanut butter cupcake to change up the flavor.
➡️ Swap with Your Favorite Candy Bar: Use Snickers, Heath bits, or peanut butter cups instead of Butterfinger.
➡️ Change the Cake Mix: Try a chocolate cake mix for a deeper flavor base.
➡️ Add a Drizzle: Finish with a thin chocolate or peanut butter drizzle over the frosting.
Kitchen Tools To Make Butterfingers Cupcakes Easier
A couple of tools make this recipe easier from start to finish. Some mixing bowls to make the cake batter and the light and fluffy frosting.
- Hand Electric Mixer or Stand Mixer: Creaming the frosting by hand takes a long time. A mixer gets it smooth and fluffy in a couple of minutes.
- Piping Bag: A piping bag makes frosting the cupcakes faster and neater than spreading with a knife. Use a wide tip so the Butterfinger bits don’t clog it.
How to Make the Butterfinger Cupcakes with Cake Mix Recipe
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix: Prepare the cake mix, water, oil, butter, extract, and egg whites together, then fold in crushed butterfingers.
- Bake: Next, fill the cupcake liners and bake at 350 degrees until a toothpick comes out clean, then cool completely.
- Whip: Whisk the butter, cream cheese, and powdered sugar into a fluffy frosting.
- Pipe: Pipe the frosting onto the cooled cupcakes and top with a tablespoon of Butterfinger pieces.
Prep Ahead and Short Cut Tips Peanut Butter and Chocolate Cupcakes
A little prep now makes serving day easier. Here are a few handy tasks you can prep in advance.
➡️ Bake Ahead: Prepare the box cake mix. Bake the cupcakes up to 2 days ahead and store them unfrosted at room temperature.
➡️ Extra Crush Butterfinger Candy Bars: Crush a full bag of Butterfinger bits at once so it’s ready whenever you bake.
➡️ Frost Right Before Serving: Wait to frost until serving day so the cupcakes stay fresh longer.
How Do I Keep the Cupcakes from Sinking in the Middle?
Make sure you don’t overload the batter with candy. Too much weight can cause sinking. Also bake until the centers spring back; underbaking is the most common culprit.
How to Store, Freeze and Use Leftover Butterfinger Cupcakes
- Storing: Keep frosted cupcakes in the refrigerator for up to 4 days, since the frosting contains cream cheese.
- Freeze: You can freeze the unfrosted cupcakes for up to 2 months. Freeze them plain, then frost and add the candy after thawing so the Butterfinger doesn’t get sticky.
- Using Leftovers: Crumble leftover cupcakes into a quick parfait with whipped topping.
Alternate Preparation Methods for Butterfinger Desserts
You can make this a cake recipe and prepare a homemade butterfinger cake or:
- Minis: Make cute little mini cupcakes for a butterfinger lover’s dream. Just use the mini liners and cupcake pans.
Expert Tips for Making This Candy Cupcake with Buttercream Frosting
➡️ Use a Wide Piping Tip: Butterfinger bits can clog a narrow tip, so size up for smoother piping.
➡️ Don’t Overbake: Pull the cupcakes as soon as a toothpick comes out clean to keep them moist.
➡️ Double the Batch: This recipe scales up easily for a crowd. Just split it across two muffin tins.
➡️ Get Creative with Toppings: A halved mini Butterfinger on top of each cupcake makes a nice finishing touch.
We Recommend You Try These
Cake Mix Butterfinger Cupcakes
Equipment
- Piping Bag
Ingredients
Cupcakes
- 15.25 ounces Yellow cake mix
- 1 teaspoon Butter extract
- ¾ cup Water
- ⅓ cup Vegetable oil
- 3 Large egg whites
- 1 cup Butterfinger candy bits, crushed, divided
Frosting
- 1½ cups Butter, salted and softened
- 4 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 3 tablespoons Heavy whipping cream
- 4 cups Powdered sugar
- ⅓ cup Butterfinger candy bits, crushed
- 2 tablespoons Butterfinger candy bits, crushed, for garnish
Instructions
- Preheat the oven to 350℉ and line a standard muffin tin with cupcake liners.
- Combine the cake mix, water, vegetable oil, butter flavored extract, and egg whites in a large bowl.
- Mix with a hand or stand mixer on medium speed until well incorporated, about 1 to 2 minutes.
- Fold in ¾ cup of the crushed Butterfinger bits.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Sprinkle the remaining ¼ cup crushed Butterfinger bits over the tops of the cupcakes.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely on a wire rack before frosting.
Frosting
- Cream the butter and cream cheese together with a mixer until light and fluffy, about 2 minutes.
- Mix in the vanilla extract.
- Add the powdered sugar 1 cup at a time, alternating with a tablespoon of heavy whipping cream, until fully incorporated.
- Continue mixing for 1 minute, until the frosting turns light and creamy.
- Fold in the ⅓ cup crushed Butterfinger bits.
- Pipe the frosting onto the cooled cupcakes.
- Top each cupcake with the remaining 2 tablespoons crushed Butterfinger bits.
Christina’s Notes
- Cool Completely First: Frost only after the cupcakes are fully cool, or the frosting will melt and slide off.
- Soften the Butter and Cream Cheese: Cold ingredients leave lumps in the frosting that no amount of mixing fixes.
- Add Sugar Gradually: Mixing in the powdered sugar one cup at a time keeps the frosting from turning grainy.
- Refrigerate Because of the Frosting: Store these in the fridge, not on the counter, since the cream cheese frosting isn’t shelf-stable.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
