These cupcakes are loaded with Butterfingers. I happen to LOVE Butterfingers, so that isn't a problem for me! I cheated and used a cake mix for the cupcakes. I made my favorite buttercream frosting and added crushed Butterfingers. Sinful! We could have eaten all 24 in one night, but we decided to give most of these away to friends and family.
Here is a tip for crushing the Butterfingers. I froze the Butterfingers for about 30 minutes and transferred them to a freezer ziplock bag. I hit them with my meat pounder. They were crushed perfectly!
- 1 box yellow cake mix (I recommend Duncan Hines), plus ingredients to make cake
- 4 crushed butterfingers
- 1 cup butter, room temperature
- 6 cups powdered sugar (may need a little more)
- 1/2 cup whipping cream
- 2 tsp pure vanilla extract
- 3 crushed butterfingers
To make the buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, whipping cream, and vanilla; mix until light and fluffy. Stir in crushed Butterfingers and mix on low for 1 minute. If necessary, gradually add more powdered sugar to reach desired consistency.