Butterfinger Cupcakes
Recipe GLPR498eb3b6bcb2dd
Tender peanut butter cupcakes studded with chunks of crispy Butterfinger candy, paired with a smooth peanut butter frosting and topped with more candy bits. These indulgent treats combine the flavors of chocolate, peanut butter, and toffee in every bite.
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Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ cup salted butter, softened
½ cup creamy peanut butter
¼ cup granulated sugar
1 cup light brown sugar
3 eggs
2 teaspoons pure vanilla extract
2 tablespoons whole milk
2 full-sized Butterfinger bars, finely chopped
4 cups powdered sugar
Directions
Preheat your oven to 350°F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.
Beat in the vanilla extract until combined.
Reduce the mixer speed to medium-low. Add the flour mixture and milk alternately to the batter, beginning and ending with the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
Gently fold in the chopped Butterfinger bars using a rubber spatula.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for approximately 20 minutes until the tops are golden brown and spring back when lightly touched in the center.
Allow the cupcakes to cool completely on a wire rack before frosting.
To prepare the frosting, beat together the softened butter and peanut butter in a mixing bowl on medium speed until smooth and combined.
Add the vanilla extract and milk to the peanut butter mixture, beating until fully incorporated.
With the mixer on low speed, gradually add the powdered sugar and mix until just combined.
Increase the mixer speed to high and beat for one minute until the frosting is light, fluffy, and smooth.
Generously frost each cooled cupcake and top with additional chopped Butterfinger bars.
