Butterfinger Cupcakes
Sometimes a recipe needs improvements, and sometimes there is no reason to mess with perfection. Since these Butterfinger Cupcakes are by far my most requested cupcake when we head to a party or cook out, I’m definitely not messing with the recipe. The undeniable deliciousness of peanut-buttery crunch of a Butterfinger candy bar is highlighted in these cupcakes.
Beginning with a golden butter cake mix, filled with caramel and topped with Vanilla Buttercream Frosting, a drizzle of caramel and chopped Butterfinger candy bars – this cupcake is perfect for just about any occasion – birthday celebration, potluck or even a special after school treat.
Happy Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe? Be sure to check out the Cupcake Heaven page, there are over 250 cupcake recipes and decorating ideas!
I’m often asked about selling my cupcakes, and although I don’t typically bake for profit, I do a couple times per year, bake for friends if they are hosting a party. Just yesterday, I was asked by the employees at my bank to bake cupcakes for a bridal shower. And sure enough – guess what they requested – Butterfinger Cupcakes!
The cupcakes are very basic. I like starting with a cake mix then adding a few ingredients to make it taste more like homemade. For this recipe I use a Golden Butter Cake Mix, French Vanilla Instant Pudding, Eggs, Buttermilk and Oil.
There are many different methods to fill a cupcake. You can watch my video to learn more. This time, I just used a plastic squeeze bottle filled Caramel Ice Cream topping, pushed the tip into the cupcake and squeezed in the caramel until the hole filled. You can let them set for a couple minutes so the caramel settles, and then refill.
Do you have a Celebration or Birthday coming up? Here are 3 of my favorite Celebration Cupcakes…
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Birthday Cupcakes: Chocolate Cupcakes with Buttercream Frosting and DumDum decoration
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Lemon Raspberry Cupcakes
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Turtle Cupcakes
Butterfinger Cupcakes
Light and moist cupcake, filled with caramel, topped with Vanilla Buttercream Frosting, a drizzle of caramel and chopped Butterfinger Candy Bars. Recipe from HoosierHomemade.com.
Ingredients
Cupcakes
- 1 yellow or butter flavor box cake mix
- 1 small box Instant French Vanilla Pudding - dry
- 1 cup Buttermilk (splash of vinegar in a measuring cup, add milk and let set a couple minutes)
- 4 eggs
- 1/3 cup oil
- 1 (20 oz) bottle Caramel Ice Cream Topping
Vanilla Buttercream Frosting (this is a large batch of frosting)
- 1 stick (1/2 cup) unsalted butter (room temperature)
- 1 stick (1/2 cup) salted butter (room temperature)
- 1 cup shortening
- 1 tablespoon vanilla extract
- 4-6 tablespoons very cold milk
- 8-9 cups Powdered Sugar
- Butterfinger candy bars {some of crushing and some mini’s for decoration, optional}
Instructions
Cupcakes
- Mix all ingredients until smooth
- Bake cupcakes about 15 minutes or until a toothpick inserted in the center comes out clean
- Cool completely.
Fill cupcakes
- Fill plastic squeeze bottle with caramel ice cream topping
- Insert tip of bottle into cupcake and squeeze in caramel
- Let set for a few minutes, the caramel will absorb into the cupcake, add more caramel if you want.
Frosting
- In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
- Add vanilla and cream together
- Gradually add 4-5 cups of powdered sugar
- Alternating with a couple tablespoons of milk
- Gradually add remaining powdered sugar, alternating with more milk until desired consistency
- Add frosting to a decorator bag that is fitted with a tip, for these I used the #1M tip.
- Pipe on frosting.
For garnish
- Chop Butterfinger candy bars in the food processor or put them in a ziploc baggie and crush with a rolling pin.
- Drizzle frosting with more caramel and sprinkle cupcakes with chopped Butterfingers and add a mini {bite-size} Butterfinger to the top if you like.
Notes
The frosting makes a large batch, depending on the amount you use on each cupcake, there should be enough for at least 30 cupcakes. Refrigerate any leftover frosting to use later.
These look amazing! Thanks for sharing this recipe at Motivation Monday on Mom Home Guide!
These look/sound so delicious! Will have to try these out soon! Thanks for sharing! 🙂
These cupcakes look great! Pinned and shared!
I agree with you. There is no need to mess with these cupcakes at all. They are perfect!!
Thanks so much Jocelyn! They are definitely a favorite here!
Happy Baking!
~Liz
Just to let u know, of a typo. on line 3, I guess it should be 1 cup.
your recipes are all tempting and inspiring. yet to start trying them out. thanks for posting them .
Thanks for letting me know.
Wow! These look absolutely yummy. My mouth is watering and I have yet to bake them. Thanks for sharing the recipe. I know what I will be doing this weekend. The kids will be thrilled.
Hope you enjoyed the Butterfinger Cupcakes, Leslie! Thanks for stopping by!
~Liz
These cupcakes are my new favorites, 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.
That’s fine, thanks for the feature. And thanks for not posting the recipe, just a link is great.
~Liz@HoosierHomemade
I made these last night and they were a big hit. Sooooooo good. Defiant keeper recipe!!!
I made my own icing.
2 cups butter, 4 cup powdered sugar, 1 tbls vanilla, and 2-3 tbls of heaving whipping cream ( did not have any so I use regular milk lol still tasted yummy.
Then crumbled the butterfingers on top
The filling looks wonderful!
These look DELISH!
Butterfingers are one of the Hubby’s favorite candies. I may just have to use these as inspiration to make something for him as a treat.