Butterfinger

Butterfinger

Cupcakes

ingredients

– 1 cake mix Yellow – 1 teaspoon butter flavored extract – ¾ cup water – 1/3 cup vegetable oil – 3 egg whites  – 1 cup Butterfinger Bits  Frosting Ingredients – 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.

1

 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.

2

Fold in ¾ cup of the crushed Butterfinger Bits.

3

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.

4

In a large mixing bowl or stand mixer, cream the butter and cream cheese, and beat until light and fluffy.

5

Mix in the vanilla extract.

6

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.

7

Fill your prepared piping bag with frosting. Frost your cupcakes. Top with a bit of the remaining crushed Butterfinger Bits.

8

Serve and enjoy.

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