Butterfinger Cupcakes

Butterfinger Cupcakes – yellow cake loaded with Butterfinger candy bars topped with a homemade Butterfinger buttercream. These cupcakes are sinful! I had zero self-control around these cupcakes. SOOOO good! Cake mix, Butterfingers, butter, powdered sugar, vanilla, and heavy cream. Can use the frosting on any cake shape. It is equally delicious on a spoon!

butterfinger cupcake on a stand

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Easy Cupcakes with Homemade Buttercream

Run, don’t walk, to the kitchen and make these cupcakes! Chicken Legs took one bite and said they were the best cupcake I’ve ever made. That is one heck of a statement coming from him!

These cupcakes are loaded with Butterfingers. I happen to LOVE Butterfingers, so that isn’t a problem for me! These cupcakes are sinful! We could have eaten all 24 in one night, but we decided to give most of these away to friends and family.

How to Make Butterfinger Cupcakes

This dessert is super simple to make. Start with preparing a box of yellow cake mix according to the package directions. Stir in crushed Butterfinger candy bars. Divide batter between 24 muffin cups and bake. Cool completely.

Once the cupcakes have cooled, prepare the Butterfinger Buttercream. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. With mixer on low speed, add powdered 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. Spread or pipe the frosting on top of the cupcakes and enjoy!

  • You can use any flavor cake mix that you prefer. I usually use yellow or chocolate cake mix.
  • I prefer Duncan Hines brand cake mix.
  • 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!
  • You can use the frosting on any cake – cupcakes, sheet cake, round cakes, bundt cake.
cupcake on a pedestal

Easy Dessert for a Crowd

These cupcakes are super easy to make and everyone loves them. You can make them a day or two in advance and refrigerate until ready to serve. I like to take the cupcakes out a few hours before serving so that they are at room temperature.

Looking for more desserts? Here are a few of our favorite recipes from the blog:

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Butterfinger Pie – NO BAKE! Only 4 ingredients and ready in minutes. This is one of my most requested desserts.…

butterfinger cupcake on a stand

Butterfinger Cupcakes

Yield: 24 cupcakes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Butterfinger Cupcakes – yellow cake loaded with Butterfinger candy bars topped with a homemade Butterfinger buttercream. These cupcakes are sinful! I had zero self-control around these cupcakes. SOOOO good! Cake mix, Butterfingers, butter, powdered sugar, vanilla, and heavy cream. Can use the frosting on any cake shape. It is equally delicious on a spoon!

Ingredients:

Butterfinger Cake

  • 1 box yellow cake mix plus ingredients to make cake
  • 4 crushed butterfingers

Butterfinger Buttercream

  • 1 cup butter, room temperature
  • 6 cups powdered sugar, may need a little more
  • ½ cup whipping cream
  • 2 tsp pure vanilla extract
  • 3 crushed butterfingers

Instructions:

  • Prepare cake mix according to package directions. Stir in 4 crushed butterfingers. Pour batter into lined cupcake pans. Bake according to package directions. Cool completely.
  • 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 3 crushed Butterfingers and mix on low for 1 minute. If necessary, gradually add more powdered sugar to reach desired consistency.

Notes:

  • You can use any flavor cake mix that you prefer. I usually use yellow or chocolate cake mix.
  • I prefer Duncan Hines brand cake mix.
  • 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!
  • You can use the frosting on any cake – cupcakes, sheet cake, round cakes, bundt cake.

Steph

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cupcake on a pedestal

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Comments

  1. OH!!! MY!!! GOODNESS!!!
    These are so delicious! And very easy!
    This recipe has moved up to one of my favorite recipes!
    Thank you for sharing!

  2. Do the butterfinger pieces not get clogged a little in the decorating tip . I want to make them but wasn't sure.

  3. I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.

  4. An update to my previous comment – I made these for a fundraiser bake sale at my office this week; they were a HIT. I had several people ask for the recipe; I pointed them to plainchicken.com!

  5. These looked so yummy I had to post them in my Share the Love post today! Thanks for all the great recipes!

  6. This is wrong – SO wrong. But yet so right…I might have to make these for my birthday next month. None of my friends bake, so if I want a homemade treat, it's up to me!

  7. I swear that everything you make looks like the best thing I've ever seen in my life!! My daughter is a Butterfinger freak. We just might have to make these for her b-day next month. Thanks!!!

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