– 1 cake mix Yellow – 1 teaspoon butter flavored extract – ¾ cup water – 1/3 cup vegetable oil – 3 egg whites – 1 cup Butterfinger Bits
– 1 ½ cups salted butter – 4 ounces cream cheese – 1 teaspoon vanilla extract – 3 tablespoons heavy whipping cream – 1/3 cup Butterfinger Bits + 2 tablespoons – 4 cups powdered sugar
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 and 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 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.
Serve and enjoy.
Orange Creamsicle Cupcakes
Shirley Temple Cherry Cupcakes
Chocolate Covered Strawberries Cupcakes