Fluffy peanut buttery cupcakes topped with a rich and creamy cloud of Butterfinger frosting!
Of all the classic candy bars, I’d have to say that my favorite is the Butterfinger bar. Of course, tomorrow I’ll probably change my mind and say that it’s the Snickers bar or Reeses cup, but lately, I can’t get enough of that flakypeanut butteriness of the Butterfinger.
Not only is it deliciousAF (as fudge), but it’s also a very versatile candy that can bestirred, blended, or incorporated into any kind ofdessert. Whether it be something as simple as a milkshake, or something as decadent as a cheesecake, you really can’t go wrong when it involves the Butterfinger.
Case in point with these Peanut Butter Butterfinger Cupcakes!
Scrolling through my repertoire of cupcake posts, I was astonished to discover that I had not yet made a peanut butter cupcake yet.After almost 6 years of blogging, how in the world was this possible?? Especially beingthepeanut butter fanatic I am. Luckily, these cupcakes definitely made up for that empty void in my blog.
In my very humble opinion, everything about these cupcakes is perfection. Ok, so maybe that’s not so humble, but still. The cupcakes themselves have the perfect moist to fluffy ratio, thanks to a generous amount of Greek yogurt as well as an extra egg yolk. Sour cream or plain yogurt can also be used in place of Greek yogurt.
To infuse these cupcakeswith that peanut butter nuttiness, I added a 1/2 cup of creamy peanut butter to the batter. To enhance the flavor of the peanut butter, I added a combination of brown sugar and granulatedsugar. I love brown sugar for the maple flavor it provides, and granulatedsugar for its structure. Not too much sugar is called for in the battersince peanut butteralso adds sweetness.
The rest of the ingredients are pretty standard–flour, baking soda, salt, vanilla, and little milk. Once everything is combined, you’ll notice that this batter is prettythick. It’s more scoopable than pourable. Depending on how full you fill your cupcake liners, you should end up with 12-14 cupcakes. Being the dare devil that I am, I managed to fit all of the batter into just12 liners. FULL liners, I might add. But I was pleasantly surprised to find that there was no overflow and they rose nice and tall in the oven. I’m thinking that it had to do with how thick the batter was to begin with.
One crucial thing I’ve learned when it comes to baking cupcakes is that baking them long enough is absolutely key if you want to prevent postbakingsinking. Y’all know what I’m talking about. When the cupcakes trick you into thinking that they’re done since they look so perfectly risen and voluptuous in the oven. So you take them out, only to end up with concave cupcakes a minute later…womp womp. There’s a delicate balance in underbaking and overbaking cupcakes. You don’t want to underbake them, yet you don’t want to risk drying them out by overbaking. Confusing and frustrating, I know. When it comes to testing for doneness, my tip is to gently press on the cupcake. If it bounces back instantly instead of leaving a dent in the cupcake, it’s done.
To frost these cupcakes, I made a simple Butterfinger frosting.Since I wanted the peanut butter flavor to shine in the cupcakes, I abstained from adding it to the frosting. Plus, Butterfinger is also the star of these cupcakes so it DESERVESto be in the spotlight of this deliciously creamy frosting. The base starts off like any otherclassic American buttercream recipe–whip up some butter, beat insome powdered sugar, and finally a little vanilla, a pinch of salt, and a few Tablespoons of milk. The exciting part comeswhen you add the millions of tiny buttery flecks and flakes of crushed Butterfinger!
And if the Butterfinger frosting wasn’t enough Butterfinger action for these fluffy cupcakes, a fancy little Butterfinger crown is added to the top.
Can you say, YASSSSSSS please?
Fluffy peanut buttery cupcakes topped with a rich and creamy cloud of Butterfinger frosting!
Print Recipe Pin Recipe
Prep Time 1 hour hr 20 minutes mins
Cook Time 23 minutes mins
Total Time 1 hour hr 43 minutes mins
Course Dessert
Cuisine American
Servings 18 Cupcakes
Ingredients
Cupcakes:
- 1 ½ cup all-purpose flour
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup Greek yogurt
- ¼ cup milk
Frosting:
- 1 cup unsalted butter softened
- ⅛ teaspoon salt
- 4 cups powdered sugar
- 5-7 Tablespoons milk
- 3.5 ounces Butterfinger bars finely chopped (5 fun-size bars)
- Butterfinger bars for topping
Instructions
Make the Cupcakes:
Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt; set aside.
In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and both sugars together until light and fluffy, about 2 minutes. Add in the egg, egg yolk, and vanilla, mixing until combined.Add the Greek yogurt and milk, and continue beating until fully incorporated.Add the dry ingredients, and mix until just combined.
Evenly distribute batter among cupcake liners, then bake for 18-22 minutes, or until you gently press on the top and it springs back instantly instead of leaving a dent. Allow cupcakes to cool for 15 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salttogether until smooth and creamy. Add 2 cups of the powdered sugar and beat until smooth.
Add 5 Tablespoons of milk, along with the remaining 2 cups of powdered sugar, and beat until combined. Add more milk, if needed to get the right consistency. Stir in chopped Butterfingers.
Frost or pipe buttercream onto cupcakes. Decoratecupcakes with more Butterfingers, if desired. Cupcakes keep well covered tightly at room temperature, or in the refrigerator for up to 5 days.
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