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Butterfinger Cupcakes are the perfect blend of chocolate and peanut butter mixed together in a moist tender cupcake. It is the perfect treat for birthday parties or any event where you have peanut butter lovers.
This Butterfinger Cupcakes recipe starts with an easy boxed cake mix, and with the addition of Butterfinger bars you have an amazing cupcake.
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What We Love About This Butterfinger Cakes Recipe
The candy of course. It takes this cupcake from ordinary to extraordinary. Your family and friends will love this recipe and it is always the perfect time to make this recipe.
- 30 Minute: A cake mix makes these peanut butter cupcakes super easy.
- Easy Ingredients: All found in pantry or refrigerator.
- Family Friendly: As long as the kids are free of peanut allergies.
- Adaptable: Can make it low-carb or gluten free with some adjustments.
- Great for Parties: There will not be a crumb left of these decadent cupcakes.
Ingredient Notes for this Butterfinger Cake
- Cake Mix: Yellow cake mix. Any brand that you enjoy.
- Butter Flavored Extract: This adds so much more flavor than typical butter.
- Egg Whites: Large eggs should be used for these egg whites.
- Butterfinger Baking Bits: These are found in the baking isle of the grocery store. Crushed butterfingers, mini butterfingers or butterfinger candy bars can be used if you can’t find them.
Frosting Ingredients for Butterfinger Cake Recipe
- Salted butter: softened
- Cream Cheese: four ounces softened
- Heavy Whipping Cream: Not half and half
Equipment Needed for Recipe for Butterfinger Cake
- KitchenAid Classic Mixing Bowls
- OCTAVO 5 Speed Hand Mixer Electric
- Wilton Perfect Results Premium Non-Stick Bakeware Standard Muffin Cups and Cupcake Pan, 12-Cup Baking Pan
- Measuring Cups and Spoons
- Cooptop Silicone Spatula Set
- Wilton Deluxe Cake Decorating Kit with Piping Tips and Pastry Bags, 46-Piece
- Wire Rack
How to Make Butterfinger Bars Cupcakes
These are the basic steps for making Butterfinger dessert. Please refer to the recipe card below for more detailed instructions and daily value nutrition information.
STEP 1: PREP
First, preheat oven to 350 degrees and then spray or line a standard muffin tin. Then in a large bowl filled with the cake mix, add in 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.
STEP 2: BAKE
Next, 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 on a wire rack completely before frosting.
STEP 3: CREAMY FROSTING
Meanwhile 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 and then slowly mix in the powdered sugar, 1 cup at a time, while adding a tablespoon of the heavy cream in between each cup. Continue to mix for 1 minute or until creamy. Fold in the crushed Butterfinger Bits.
STEP 4: DECORATE
Finally, fill your prepared piping bag with frosting. Frost cupcakes. Top with a bit of the remaining crushed Butterfinger Bits or Butterfinger candies.
Prep and Storage Tips for this Butterfinger Recipe
HOW TO MAKE THIS BUTTERFINGER CUPCAKES RECIPE AHEAD OF TIME
You can bake cupcakes up to two days ahead; arrange the cooled cupcakes unfrosted on a baking sheet, wrap the whole sheet with plastic wrap and store at room temperature. Frost before serving.
HOW TO STORE THIS RECIPE
The best way to store these cupcakes is in the refrigerator due to the dairy in the frosting.
HOW TO FREEZE THIS RECIPE
To freeze, arrange unfrosted cupcakes in an airtight container in a single layer or wrap the whole sheet in plastic wrap, then in foil and place in the freezer. Freeze up to three months.
Frequently Asked Questions about these Butterfinger Cupcakes
Truly, this is a splurge recipe. It can be made with gluten free ingredients or lower fat and low sugar ingredients to lessen the impact.
Of course, it is easy to utilize your favorite candy for these cupcakes if you are not a peanut butter lover or if you do not enjoy peanut butter flavor.
Indeed, it is easy to make more or less of this recipe, just adjust the recipe for your needs.
Specifically add some acidic dairy. Add 1 cup of sour cream or yogurt to cupcakes and it makes it denser as well.
Expert Tips for Making This Butterfinger Cupcakes Recipe
- This Recipe Can be Doubled: Great recipe for a crowd. Simply increase the ingredients proportionately and split it into different pans.
- Add Different Candy: Snickers Candy, Peanut Butter Cups, or whatever favorite candy bar you enjoy.
- Short cut tip: Make the cupcakes ahead of time and frost later.
- Variation tip: Use a different cake mix such as chocolate cupcakes or white cake mix.
- Alternate ingredient: Decorate with a chocolate ganache or chocolate syrup, or even peanut butter syrup.
- Fun Liners: Cool cupcake liners can enhance this Butterfinger candy bar recipe.
Did you try this recipe?
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Butterfinger Cupcakes
Equipment
- Wilton Deluxe Cake Decorating Kit with Piping Tips and Pastry Bags, 46-Piece
Ingredients
- 1 cake mix, Yellow
- 1 teaspoon butter flavored extract
- ¾ cup water
- ⅓ cup vegetable oil
- 3 egg whites, large
- 1 cup Butterfinger Bits , crushed for baking
- Frosting Ingredients
- 1 ½ cups salted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
- ⅓ cup Butterfinger Bits, + 2 tablespoons crushed
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray or line a standard muffin tin.
- In a large mixing bowl filled with the cake mix, add in 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.
- Directions for 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 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!
Expert Tips
- This Recipe Can be Doubled: Great recipe for a crowd. Simply increase the ingredients proportionately and split it into different pans.
- Add Different Candy: Snickers Candy, Peanut Butter Cups, or whatever favorite candy bar you enjoy.
- Short cut tip: Make the cupcakes ahead of time and frost later.
- Variation tip: Use a different cake mix such as chocolate cupcakes or white cake mix.
- Alternate ingredient: Decorate with a chocolate ganache or chocolate syrup, or even peanut butter syrup.
- Fun Liners: Cool cupcake liners can enhance this Butterfinger candy bar recipe.
This is so quick and easy to make butterfinger cupcake recipe! Really loved how flavorful it is, highly recommended! Will have this again!
We loved this butterfinger cupcakes. It combines our favorite two things, butterfinger bars and cupcakes, yum!
Perfect cupcakes! These were moist and delicious with wonderful texture.
I love this idea! Always my favorite candy growing up. I’ll have to make these again.