Butterfinger Cupcakes are the ultimate dessert for candy lovers, combining the nostalgic crunch of a classic Butterfinger bar with the moist, rich texture of a homemade cupcake. These indulgent treats are perfect for parties, birthdays, or any celebration where you want to impress with something both playful and delicious. With a fluffy chocolate or vanilla cupcake base, a creamy peanut butter filling, and a frosting infused or topped with crushed Butterfinger candy, each bite delivers a delightful balance of textures—smooth, creamy, crunchy, and decadent. Whether you’re a seasoned baker or a casual dessert enthusiast, Butterfinger Cupcakes are a fun and satisfying way to enjoy a beloved candy bar in cupcake form, offering a bakery-style experience right from your kitchen.
The History of Butterfinger and Cupcake Fusion
The Butterfinger candy bar has a rich history dating back to 1923, when it was invented by the Curtiss Candy Company. Its unique flaky peanut butter and crispy crunch quickly made it a standout among American candy bars. The name “Butterfinger” was chosen through a public contest and referred to someone who’s clumsy—an ironic nod, perhaps, to the bar’s crumbly texture. Over the years, Butterfinger became a pop culture icon, even gaining fame through its association with Bart Simpson in the 1990s. The trend of incorporating candy bars into baked goods took off in the early 2000s, as bakers looked for creative ways to blend nostalgic sweets with traditional desserts. Butterfinger Cupcakes are part of this delicious evolution, combining the comforting format of cupcakes with the candy’s bold flavor profile. These cupcakes represent a fun, modern take on dessert that taps into both culinary creativity and childhood memories.
Ingredients Breakdown
Cupcakes (Chocolate or Vanilla Base): 3/4 cup all-purpose flour (100g), 1/2 cup unsweetened cocoa powder (for chocolate version) or an additional 1/4 cup flour for vanilla, 1/2 tsp baking soda (3g), 1/2 tsp baking powder (3g), 1/4 tsp salt (1g), 2 large eggs (112g), 1/2 cup granulated sugar (100g), 1/4 cup brown sugar (50g), 1/3 cup vegetable oil (75g), 1 tsp vanilla extract (4g), 1/2 cup buttermilk (120ml), 1/4 cup hot water or brewed coffee (optional for chocolate depth)
Filling: 1/2 cup creamy peanut butter (125g), 2 tbsp powdered sugar (15g), 1 tbsp butter (14g)
Frosting: 1 cup unsalted butter, softened (226g), 1/2 cup creamy peanut butter (125g), 1 tsp vanilla extract (4g), 1/4 tsp salt (1g), 3–4 cups powdered sugar (375–500g), 2–4 tbsp heavy cream or milk (as needed for consistency), 3/4 cup finely crushed Butterfinger candy (plus more for topping)
Topping/Garnish: Crushed Butterfinger bars, chocolate drizzle (optional), mini Butterfinger pieces or halves for decoration
Step-by-Step Recipe
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder (if using), baking soda, baking powder, and salt. In a separate bowl, beat together the eggs, granulated sugar, brown sugar, oil, and vanilla until well combined. Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Add hot water or coffee if using, and mix just until the batter is smooth. Divide the batter evenly among the liners, filling them 3/4 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the peanut butter filling by combining peanut butter, powdered sugar, and butter in a small bowl and mixing until smooth. Once cupcakes are cooled, use a knife or cupcake corer to remove the centers and fill each with about a tablespoon of the peanut butter mixture.
To make the frosting, beat the softened butter and peanut butter together until light and fluffy. Add vanilla extract and salt, then gradually incorporate the powdered sugar. Mix in cream or milk a tablespoon at a time until the frosting reaches your desired consistency. Fold in the crushed Butterfinger candy. Transfer the frosting to a piping bag fitted with your preferred tip and frost each cupcake generously. Top with additional crushed Butterfinger, chocolate drizzle, or mini Butterfinger pieces for garnish.
Tips for the Perfect Butterfinger Cupcakes
Use room temperature ingredients to ensure smooth blending and even baking. Don’t overmix your batter once the flour is added to keep cupcakes soft and tender. Use a cookie scoop to portion the batter evenly for consistent cupcake sizes. When filling the cupcakes, don’t remove too much cake from the center—just enough to hold the filling. For extra flavor, toast your Butterfinger pieces slightly before adding them to the frosting. Chill your frosting slightly before piping if it’s too soft, especially on warm days. Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life—just bring to room temp before serving for the best texture.
Variations and Customizations
Try different cupcake bases—vanilla, chocolate, or even peanut butter—for different flavor combinations. Add mini chocolate chips to the batter for extra richness. Swap the peanut butter filling with caramel or Nutella for a twist. For a lighter frosting, use whipped cream frosting and fold in Butterfinger bits. Add a pinch of sea salt on top to balance the sweetness. Make mini cupcakes for parties or events and top with mini Butterfinger pieces. For a layered dessert, turn this recipe into a Butterfinger cupcake trifle with layers of chopped cupcakes, frosting, and crushed candy in a jar or cup. Add a peanut butter ganache layer on top for an extra decadent finish. Use gluten-free flour to accommodate dietary needs, and substitute dairy-free butter and milk for a vegan version.
Health Considerations and Nutritional Value
Butterfinger Cupcakes are undeniably indulgent, and while they aren’t meant to be a health food, some modifications can make them a bit lighter. Substituting Greek yogurt for some of the oil or butter can reduce fat and increase protein. Using natural peanut butter reduces added sugars and artificial ingredients. Making smaller cupcakes or mini versions helps with portion control. Each cupcake typically contains between 350–500 calories, depending on frosting and filling. Peanut butter adds protein and healthy fats, but also calories, so moderation is key. Those with peanut allergies can substitute with sunflower seed butter and peanut-free chocolate candy. For a reduced-sugar version, use a sugar substitute like erythritol or monk fruit in the batter and frosting. As with any dessert, enjoy Butterfinger Cupcakes as an occasional treat within a balanced diet.
FAQ
Can I make these cupcakes in advance? Yes, you can bake the cupcakes a day ahead and store them unfrosted in an airtight container. Frost and decorate the day of serving for best results.
Can I freeze Butterfinger cupcakes? Absolutely. Freeze unfrosted cupcakes for up to 2 months. Thaw, then fill and frost as usual.
What’s the best way to crush Butterfinger bars? Place them in a zip-top bag and crush with a rolling pin, or pulse in a food processor for finer pieces.
Can I make these nut-free? Yes, substitute the peanut butter and candy with nut-free alternatives like sunflower butter and nut-free candy bars.
How do I store leftovers? Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
What frosting tip works best for these? A large star tip like 1M or 2D works great for a classic swirl and holds up well with Butterfinger bits.
Butterfinger Cupcakes
Ingredients
Peanut Butter Cupcake Ingredients
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter softened to room temperature
- 1/2 cup creamy peanut butter
- 1/4 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 3 large egg whites room temperature
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons milk room temperature
- 2 tablespoons water room temperature
- 1/2 cup crushed Butterfinger candy
Chocolate Ganache
- 5 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- Peanut Butter Frosting
- 1/2 cup salted butter softened
- 1/2 cup creamy peanut butter
- 1/4 cup shortening or substitute with more butter if preferred
- 3 1/2 cups powdered sugar
- 3 to 4 tablespoons water or milk as needed for consistency
- 3/4 cup crushed Butterfinger candy
Instructions
How to Make the Peanut Butter Cupcakes
- Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, combine the granulated sugar, brown sugar, softened butter, and peanut butter. Using an electric mixer set to medium speed, beat the mixture for 3 to 4 minutes, until it becomes light in color and fluffy. Don’t cut short on this step—it’s key for a soft cupcake texture.
- Add the sour cream and vanilla extract, mixing until everything is fully combined.
- Next, add the egg whites in two separate additions, beating well after each one. Scrape down the sides of the bowl as needed to make sure all ingredients are thoroughly incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. In a small measuring cup, stir together the milk and water.
- Begin by adding half of the dry ingredients to the batter and mix until just combined. Pour in the milk-water mixture and mix again until well blended. Add the remaining dry ingredients and mix until fully incorporated. Be sure to scrape the bowl down once more to ensure an even mixture.
- Gently fold in the crushed Butterfinger candy pieces.
- Scoop the batter into the cupcake liners, filling each one about halfway full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 2–3 minutes before transferring them to a wire rack to cool completely.
How to Make the Chocolate Ganache
- Place the semi-sweet chocolate chips in a medium heat-safe bowl.
- Heat the heavy whipping cream in the microwave until it’s just about to boil.
- Pour the hot cream over the chocolate chips and cover the bowl with plastic wrap. Let it sit for 3–4 minutes to allow the chocolate to melt.
- Remove the plastic wrap and whisk the mixture until smooth and glossy. Set aside to cool while you make the frosting.
How to Make the Peanut Butter Frosting
- While the ganache is cooling, prepare the frosting. In a large bowl, use a mixer to blend the butter, peanut butter, and shortening together until smooth.
- Add half of the powdered sugar and beat until fully incorporated.
- Mix in 2 to 3 tablespoons of water or milk to loosen the frosting slightly.
- Add the remaining powdered sugar and beat again until smooth and fluffy.
- If needed, add more water or milk, one tablespoon at a time, to reach your desired piping consistency. Stir in the crushed Butterfinger pieces, then set the frosting aside.
To Assemble the Cupcakes
- Once the cupcakes are cool and the ganache has set to a spreadable consistency, spoon or spread a thin layer of ganache over the top of each cupcake.
- Fill a piping bag fitted with a large round tip with the prepared peanut butter frosting. Pipe a swirl of frosting on top of each ganache-covered cupcake.
- Finish each cupcake by sprinkling with additional crushed Butterfinger candy and, if desired, top with a small piece of Butterfinger for decoration.