Butterfinger Cupcakes Recipe

Butterfinger Cupcakes combine the iconic crunch of Butterfinger candy bars with rich chocolate cake and smooth peanut butter frosting. More than just a nostalgic bake, these cupcakes offer a multidimensional flavor profile—contrasting textures and perfectly balanced sweetness.

Whether you’re preparing them for a celebration, a bake sale, or simply to satisfy a craving, this recipe walks you through every essential detail for bakery-quality results.

This comprehensive guide ensures your cupcakes stand out, covering not just ingredients and instructions, but also troubleshooting, ingredient selection, storage, and creative serving options.

Ingredients Checklist

Choosing the right ingredients and prepping them properly is crucial for perfect Butterfinger Cupcakes. Start with this list, which clarifies every component for both cake and frosting.

• For the Chocolate Cupcake Base

  • 1 cup (200g) granulated sugar

  • ½ cup (100g) packed light brown sugar

  • ½ cup (115g) unsalted butter, room temperature

  • ½ cup (125g) creamy peanut butter (not natural-style)

  • 2/3 cup (160g) full-fat sour cream, room temperature

  • 2 teaspoons vanilla extract

  • 2 large egg whites, room temperature

  • 1 ¾ cups (220g) all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon fine salt

  • ½ cup (120ml) whole milk, room temperature

  • ½ cup (120ml) water, hot

  • ½ cup (60g) crushed Butterfinger candy bars

• For the Peanut Butter Butterfinger Frosting

  • 1 cup (225g) unsalted butter, room temperature

  • 1 cup (250g) creamy peanut butter

  • 3 cups (360g) confectioners’ sugar, sifted

  • 1 teaspoon vanilla extract

  • ¼ cup (60ml) heavy cream or milk (plus more as needed)

  • Pinch of fine salt

  • ½ cup (60g) crushed Butterfinger bars (for folding in)

  • Additional crushed Butterfingers for topping

• Recommended Equipment

  • Standard 12-cup muffin tin and liners

  • Mixing bowls (large and medium)

  • Electric mixer (stand or handheld)

  • Spatula, whisk, and offset spatula

  • Measuring cups and spoons

  • Piping bag and decorative tips

  • Cooling rack

  • Serrated knife for chopping Butterfinger bars

Step-by-Step Instructions

Each phase, from mixing to decorating, can influence the final texture and taste. Use this methodical approach for consistently delicious cupcakes.

1. Preheat and Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with cupcake liners.

2. Make the Cupcake Batter

• In a large bowl, beat the butter and both sugars on medium speed until pale and fluffy, about 2–3 minutes.

• Add peanut butter and beat until fully incorporated.

• Mix in sour cream and vanilla, scraping down the bowl as needed.

• Beat in egg whites one at a time until well blended.

• In a separate bowl, whisk flour, baking powder, and salt.

• Alternately add the dry mixture and milk to the wet ingredients in three additions, starting and ending with flour.

• Pour in hot water and mix just until smooth (the batter will be thin).

• Fold in crushed Butterfinger pieces using a spatula.

3. Bake the Cupcakes

• Divide batter evenly among cupcake liners, filling each 2/3 full.

• Bake for 16–19 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

• Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Frosting

• In a large bowl, beat the butter and peanut butter until light and creamy, about 2–3 minutes.

• Add sifted confectioners’ sugar, 1 cup at a time, mixing on low and scraping the bowl as needed.

• Blend in vanilla and salt.

• Add cream or milk, 1 tablespoon at a time, and beat until light and fluffy. Adjust consistency as needed.

• Fold in crushed Butterfinger bits for a textured frosting.

5. Assemble and Decorate

• Once cupcakes are fully cool, fill a piping bag fitted with your desired tip and frost generously.

• Sprinkle with additional crushed Butterfinger or place a small bar segment on each for garnish.

Tips for Perfect Results

Focus on these professional strategies for flawless Butterfinger Cupcakes every time.

• Ingredient Temperature: Room-temperature butter, eggs, and dairy integrate more smoothly, ensuring an even crumb and creamy frosting.

• Don’t Overmix: Once you combine dry and wet ingredients, mix only until just combined. Overmixing leads to tough cupcakes.

• Accurate Measurements: Use a kitchen scale for best results, especially with flour and confectioners’ sugar.

• Candy Bar Prep: Chop Butterfinger bars just before folding in; exposure to air can make them sticky.

• Frosting Consistency: If frosting seems too stiff, add more milk, a teaspoon at a time. If too loose, add more powdered sugar.

• Prevent Soggy Cupcakes: Allow to cool completely before storing or frosting, as residual steam can make cakes gummy.

Serving Suggestions

Creative presentation and pairing can elevate your Butterfinger Cupcakes from tasty to show-stopping.

• Display cupcakes on a decorative cake stand or platter for celebrations.

• Pair with cold milk, iced coffee, or even a peanut butter stout for adults.

• For dessert bars or parties, offer a variety of toppings—mini Butterfingers, chocolate chips, or caramel drizzle.

• Add a swirl of chocolate ganache under the frosting for extra decadence.

• For themed events, use colored cupcake liners and edible gold dust for a luxurious touch.

Final Thoughts

Butterfinger Cupcakes embody the best of both candy and classic baking—chocolate, peanut butter, and crunchy sweetness all in one treat. By following the detailed instructions and taking advantage of expert tips, you ensure a bakery-level result every time. These cupcakes are easily adapted for special occasions, freeze well for make-ahead convenience, and are guaranteed crowd-pleasers for all ages. Whether for a family celebration or just a personal treat, this comprehensive approach ensures your Butterfinger Cupcakes will always be the star of the dessert table.