Butterfinger Cupcakes: A Sweet and Crunchy Delight

There’s something truly magical about the combination of soft, moist cupcakes and the crunchy, peanut-buttery goodness of Butterfinger candy. These Butterfinger Cupcakes are an absolute dream for dessert lovers, featuring a rich chocolate or vanilla base, a luscious peanut butter frosting, and a generous sprinkle of crushed Butterfinger pieces. The contrast of textures—fluffy cake, creamy frosting, and crunchy topping—makes every bite an explosion of flavor.

Perfect for birthdays, holidays, or just because, these cupcakes are a fun twist on a classic treat. They’re easy to make, incredibly indulgent, and sure to impress anyone with a sweet tooth. Whether you’re a Butterfinger fan or just love a decadent cupcake, this recipe is bound to become a favorite.

🛒 Ingredients

Ingredient	Quantity
For the Cupcakes:
All-purpose flour	1 ½ cups
Cocoa powder (for chocolate version)	½ cup
Baking powder	1 ½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar	¼ cup
Eggs	2 large
Vanilla extract	2 tsp
Whole milk	½ cup
Sour cream (for extra moisture)	¼ cup
Chopped Butterfinger candy	½ cup

For the Peanut Butter Frosting:
Unsalted butter, softened	½ cup (1 stick)
Creamy peanut butter	¾ cup
Powdered sugar	2 cups
Heavy cream (or milk)	3 tbsp
Vanilla extract	1 tsp
Salt	Pinch
Crushed Butterfinger (for topping)	½ cup

🔄 Substitutions & Notes

• If you prefer vanilla cupcakes, omit the cocoa powder and increase the flour to 1 ¾ cups.
• Substitute Greek yogurt for sour cream if needed.
• For a nuttier taste, use crunchy peanut butter instead of creamy in the frosting.

🍽 Equipment Needed

• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk and spatula
• Cupcake pan
• Cupcake liners
• Piping bag with a frosting tip (for decorating)

Using an electric mixer makes the batter and frosting come together smoothly, ensuring a light and fluffy texture. A piping bag helps achieve bakery-style frosting swirls.

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and set it aside.

Step 2: Make the Cupcake Batter

1. In a medium bowl, whisk together the flour, cocoa powder (if using), baking powder, baking soda, and salt. Set aside.
2. In a large bowl, beat the butter and both sugars together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream. Mix until just combined.
5. Gently fold in the chopped Butterfinger pieces.

Step 3: Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
2. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
3. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Peanut Butter Frosting

1. Beat the butter and peanut butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing on low speed.
3. Pour in the heavy cream and vanilla extract, then increase the speed to high and beat until fluffy.

Step 5: Decorate & Serve

1. Transfer the frosting to a piping bag and pipe onto cooled cupcakes.
2. Sprinkle crushed Butterfinger candy on top for extra crunch and flavor.
3. Serve and enjoy!

🔄 Tips and Variations

• Chocolate Lovers: Add chocolate ganache drizzle for extra decadence.
• Extra Crunch: Fold in additional Butterfinger pieces into the frosting for bursts of texture.
• Nut-Free Option: Swap peanut butter for sunflower seed butter and use nut-free chocolate chips instead.
• Make Ahead: Bake the cupcakes a day in advance and frost them before serving for best texture.

🎨 Serving Suggestions

For a bakery-style look, swirl the frosting high using a star piping tip. Top each cupcake with a mini Butterfinger bar or an extra dusting of crushed candy. These cupcakes pair beautifully with a cold glass of milk, a cup of coffee, or even a drizzle of caramel sauce for added indulgence.

🍷 Pairings

• Coffee: A strong espresso or cappuccino balances the sweetness.
• Milkshakes: A chocolate or peanut butter milkshake complements the flavors perfectly.
• Dessert Wine: A sweet Riesling or a nutty sherry pairs well with the caramel notes of Butterfinger.

❄️ Storage and Reheating

• Store cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days, but let them come to room temperature before eating for the best texture.
• Freeze unfrosted cupcakes for up to 3 months. Thaw overnight before decorating.

🔢 Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	350
Carbohydrates	45g
Fat	18g
Protein	5g
Sugar	32g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Butterfinger Cupcakes are the perfect combination of rich cake, creamy peanut butter frosting, and crunchy candy topping, making them a must-try treat for any dessert lover. The balance of textures and flavors ensures that every bite is satisfying, from the soft and moist cupcake to the slightly salty, nutty frosting and the sweet, caramelized crunch of Butterfinger pieces. Whether you choose to make them for a special occasion or simply to satisfy a sweet craving, these cupcakes are sure to impress family and friends alike.

Beyond their irresistible taste, these cupcakes are also fun and easy to make, allowing for creative variations and decorations. Whether you enjoy them fresh, store them for later, or pair them with a delicious coffee or milkshake, they remain a delightful indulgence. So, gather your ingredients, whip up a batch, and enjoy the magic of Butterfinger Cupcakes—because a little extra sweetness always makes life more enjoyable!