Peanut Butter Butterfinger Cupcake Recipe

If you’re a fan of the classic combination of peanut butter and chocolate, these Peanut Butter Butterfinger Cupcakes are sure to delight. Each cupcake features a moist peanut butter base, a creamy peanut butter frosting, and a generous sprinkle of crushed Butterfinger candy bars. This recipe is straightforward, making it perfect for both novice bakers and seasoned pros looking to add a fun twist to their dessert repertoire.

Why You’ll Love This Recipe

• Flavorful Combination: The rich taste of peanut butter pairs perfectly with the sweet crunch of Butterfinger candies.
• Texture Delight: Enjoy the contrast between the soft cupcake, creamy frosting, and crispy candy bits.
• Easy to Make: With clear instructions and common ingredients, this recipe is accessible for all skill levels.
• Crowd-Pleaser: Ideal for parties, bake sales, or as a special treat for family and friends.

Tools and Equipment

To prepare these cupcakes, you’ll need:

• 12-cup muffin tin
• Paper cupcake liners
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack
• Piping bag and tip (optional, for frosting)

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• 1 cup granulated sugar
• 2 large eggs
• ¾ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups crushed Butterfinger candy bars

For the Frosting:

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• 3 cups powdered sugar
• 3–4 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 cup crushed Butterfinger candy bars (plus extra for garnish)

How to Make Peanut Butter Butterfinger Cupcakes

Prepare the Cupcake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Peanut Butter: In a large bowl, use an electric mixer to beat the softened butter and peanut butter until smooth and well combined.
4. Add Sugar: Gradually add the granulated sugar to the butter mixture, beating until light and fluffy.
5. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Fold in Butterfinger Pieces: Gently fold in the crushed Butterfinger candy bars until evenly distributed throughout the batter.
8. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
9. Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Cool: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

1. Beat Butter and Peanut Butter: In a large bowl, beat the softened butter and peanut butter together until creamy and smooth.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Adjust Consistency: Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
4. Add Vanilla and Butterfinger Pieces: Stir in the vanilla extract and fold in the crushed Butterfinger candy bars.

Frost the Cupcakes

1. Apply Frosting: Once the cupcakes have cooled completely, use a piping bag fitted with your preferred tip or a spatula to apply the frosting generously to each cupcake.
2. Garnish: Sprinkle additional crushed Butterfinger pieces on top of the frosted cupcakes for added texture and visual appeal.

Expert Tips

• Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and more even baking.
• Avoid Overmixing: Mix the batter just until the ingredients are combined to prevent dense cupcakes.
• Crushing Candy Bars: Place Butterfinger bars in a sealed plastic bag and use a rolling pin to crush them into small pieces. This method keeps your workspace clean and makes for easy cleanup.
• Consistent Cupcake Size: Use a standard ice cream scoop to evenly distribute the batter into the cupcake liners.

Storage Instructions

• Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigeration: Frosted cupcakes can be stored in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture.
• Freezing: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting and serving.

Frequently Asked Questions

Can I use natural peanut butter in this recipe?

It’s best to use regular creamy peanut butter, as natural varieties can separate and affect the texture of both the cupcakes and frosting.

What if I can’t find Butterfinger candy bars?

If Butterfingers are unavailable, you can substitute with other crunchy peanut butter candies or toffee bars.

Can I make mini cupcakes with this recipe?

Yes, simply use a mini muffin tin and adjust the baking time to 10–12 minutes, or until a toothpick comes out clean.

Is it necessary to use a piping bag for the frosting?

No, you can use a spatula or knife to spread the frosting if you don’t have a piping bag.

Conclusion

These Peanut Butter Butterfinger Cupcakes offer a delightful combination of flavors and textures that are sure to satisfy any sweet tooth. With a moist peanut butter base, creamy frosting, and crunchy candy topping, they’re perfect for any occasion. Whether you’re baking for a party, a family gathering, or simply to enjoy a delicious treat at home, this recipe is a surefire hit.

Happy baking!