Butterfinger Cupcakes are an irresistible treat, offering a delightful blend of moist cake and crunchy, peanut-buttery bliss that’s perfect for any occasion and incredibly easy to bring to life in your own kitchen. This recipe delivers that iconic Butterfinger candy bar flavor in a portable, crowd-pleasing cupcake form, making dessert no longer a chore but a joy.
Key Ingredients for Butterfinger Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 Butterfinger candy bars, finely chopped (about 1 cup total)
- 1 (16-ounce) package prepared vanilla frosting
- 2 additional Butterfinger candy bars, roughly chopped, for garnish
How to Make Butterfinger Cupcakes:
Whip up these fantastic Butterfinger Cupcakes in under an hour, making them a perfect last-minute dessert or a planned weekend baking adventure. The secret lies in the simple yet impactful combination of moist vanilla cake and the unmistakable crunch and caramel-peanut butter flavor of Butterfinger candy pieces, all topped with a luscious frosting. These cupcakes are incredibly satisfying and remarkably easy for bakers of all skill levels.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Cream Butter and Sugar: In a separate medium bowl, cream the softened butter until light and fluffy. Gradually beat in the granulated sugar until well combined and the mixture is pale and creamy.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Adding Dry and Wet to Butter Mixture: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.
- Fold in Butterfinger Pieces: Gently fold in the 1 cup of finely chopped Butterfinger candy bars into the batter until evenly distributed.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Frost and Garnish: Once the cupcakes are completely cool, frost them generously with the prepared vanilla frosting. Sprinkle the tops with the roughly chopped Butterfinger candy bars for a decadent finish.
Why You’ll Love This Butterfinger Cupcakes:
You’ll adore these Butterfinger Cupcakes for so many reasons, starting with that sensational, craveable crunch and rich peanut butter candy flavor enveloped in a tender, moist cake. They capture the essence of a beloved candy bar in an easy-to-eat format, perfect for parties or a sweet indulgence without the fuss. Plus, making them at home is significantly more budget-friendly than buying specialty cupcakes, allowing you to enjoy that personalized bakery treat for less.
The sweet, slightly salty, and undeniably delicious Butterfinger pieces mixed into the batter and sprinkled on top create an explosion of flavor and texture that’s truly unparalleled, offering a delightful contrast to the creamy frosting. They are a fantastic alternative to plain vanilla or chocolate cupcakes, providing that nostalgic candy bar experience everyone loves. Don’t wait for a special occasion; bake these Butterfinger Cupcakes today and treat yourself to pure, unadulterated happiness!
Storing and Reheating Tips:
To keep your delicious Butterfinger Cupcakes fresh and delightful, store them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm or you live in a humid climate, refrigerating them is a better option; they will stay fresh in the refrigerator for up to 4 days. Before serving refrigerated cupcakes, allow them to come to room temperature for about 30 minutes for the best texture and flavor. Freezing is also an excellent option for longer storage. Wrap individual unfrosted or completely cooled frosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat or thaw, simply remove them from the freezer and let them thaw overnight in the refrigerator or at room temperature.
Final Thoughts:
These Butterfinger Cupcakes are a dream for candy lovers, offering that unforgettable flavor in a fun, home-baked package. Give them a try; you’ll be delighted by how simple they are to make and how incredibly delicious they taste!
Butterfinger Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.1.5 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon salt
- In a separate medium bowl, cream the softened butter until light and fluffy. Gradually beat in the granulated sugar until well combined and the mixture is pale and creamy.0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.1.5 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup unsalted butter, softened, 0.5 cup milk
- Gently fold in the 1 cup of finely chopped Butterfinger candy bars into the batter until evenly distributed.1 cup Butterfinger candy bars, finely chopped
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cool, frost them generously with the prepared vanilla frosting. Sprinkle the tops with the roughly chopped Butterfinger candy bars for a decadent finish.1 package prepared vanilla frosting, 2 additional bars Butterfinger candy bars, roughly chopped