Butterfinger Cupcakes
This cake mix hack is one of my favorites! This super simple recipe turns the iconic Butterfinger candy bar into a delicious cupcake. The flavor combinations in these Butterfinger cupcakes are sensational!
Servings: 24 Cupcakes
Calories: 345kcal
Equipment
- Measuring cups and spoons
- Hand mixer optional
- Stand mixer optional
- Cupcake liners and pan
- 1A piping tip
Ingredients
- 15.25 oz box yellow cake mix
- 1 cup water
- ½ cup oil
- 3 large eggs
- 1 cup Butterfinger Baking Bits divided
- 2 - 16 oz containers buttercream frosting
- ½ cup creamy peanut butter
Instructions
- Preheat the oven to 350 degrees. Line a cupcake pan with 24 cupcake liners.
- In a large bowl, beat the cake mix, water, oil, and eggs for 3 minutes on high speed.
- Fold in ¾ cup of the Butterfinger Baking Bits.
- Divide the batter between the cupcake liners, filling each about ¾ of the way.
- Bake for 10 - 14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow cupcakes to cool completely, about 1 hour.
- Add the frosting and peanut butter to a large bowl and beat until combined.
- Fill a piping bag equipped with the 1A frosting tip, then frost the cupcakes, and top with Butterfinger Baking Bits.
Notes
Insert a toothpick to ensure that the cupcakes are cooked all the way through. If the toothpick doesn’t come out clean, then the cupcakes need longer in the oven.
If you do not have a piping bag, use a Ziploc bag. Cut the corner off and pipe the frosting on the cupcakes.
Allow the cupcakes to cool completely before frosting. This saves the frosting from melting off and making a mess.
Nutrition
Calories: 345kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 235mg | Potassium: 100mg | Fiber: 1g | Sugar: 35g | Vitamin A: 33IU | Calcium: 50mg | Iron: 1mg