Butterfinger Cupcakes

24
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"Easy as can be. Uses cake mix and canned frosting. Use yellow cake mix or chocolate."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (38.2 g)
  • Calories 160
  • Total Fat - 6 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 8.5 mg
  • Sodium - 197.2 mg
  • Total Carbohydrate - 25.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 5.7 g
  • Protein - 1.5 g
  • Calcium - 38.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°F. Grease or paper-line 24 muffin cups.

Step 2

Prepare cake mix batter according to package directions; stir in 1/2 cup Butterfinger pieces. Spoon into prepared muffin cups.

Step 3

Bake for 15 to 25 minutes or until wooden pick inserted in cupcake comes out clean.

Step 4

Cool completely.

Step 5

Frost; sprinkle with remaining Butterfinger pieces.

Tips & Variations


No special items needed.

Related

NELady

I made these this morning with my kids (they’re 8) for Valentine’s Day — we were supposed to eat them after dinner but we “tried one to make sure they were good” for breakfast. I’m a sucker. And they are delicious! I made as directed, using yellow cake mix, chocolate frosting and crushed up Butterfinger candy bars. The kids frosted and “decorated” the cupcakes with the Butterfinger. The candy crumbles made the cupcakes seem fancy to the kids but were simple to use and, trust me, every single bit of candy was used.

review by:
(14 Feb 2021)

ArleneG

Made these for my grandchildren when they came to visit. Instant hit with them! I made my own chocolate peanut butter frosting and I have to say, they are yumm yumm!

review by:
(23 Nov 2015)