Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, beaten 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder Pinch of salt 8 cups (2 sticks) unsalted butter, at room temperature8 cups granulated sugar8 large eggs, beaten4 teaspoons pure vanilla extract4 cups all-purpose flour4 teaspoon baking powderPinch of saltDirections: Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another medium bowl, whisk together the flour and baking powder. Add this mixture to the butter mixture and mix until just combined. Stir in the salt if desired. Pour batter into prepared pan; bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving warm.
Peanut Butter Cupcakes
These peanut butter cupcakes are so moist and fluffy, you won’t be able to resist! Plus they’re filled with chopped pieces of Butterfinger and peanuts to add a little bit of crunch. The chocolate buttercream is the perfect way to finish them off, for everyone’s favorite flavor combo: chocolate and peanut butter! They’re perfect for any occasion. Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Butterfinger is a proprietary brand that I want to acknowledge and give credit to.
How to Make Butterfinger Cupcakes
Preheat the oven to 350°F. Mix together the wet ingredients, and mix together the dry ingredients, in separate bowls. Then slowly combine them. Add the chopped peanuts and Butterfingers. Bake for 15-17 minutes, then let them cool. Combine ingredients to make the buttercream, and frost.
Butterfinger Cupcake Ingredient Notes
Peanut Butter: Adds peanut flavor and richness to the cupcakes. I used a classic (not all-natural) creamy peanut butter. Milk: Adds moisture to the cupcakes so they don’t become too dry. You can use any kind of milk (including plant-based). Vegetable Oil: Adds richness to the cupcakes and helps keep them soft and moist. Eggs: Binds the cupcake batter together. Vanilla Extract: Enhances the overall flavor. Brown Sugar: Sweetens the cupcakes. Granulated sugar is fine, but brown sugar just adds a richer flavor profile. Flour: Gives the cupcakes structure. Make sure to measure using the spoon-and-level technique so you don’t make the cupcakes too dry. Baking Powder: Helps the cupcakes rise. Chopped Peanuts: Enhance the flavor of the peanut butter in the cupcakes, and adds texture. Make sure to chop them very finely!Butter: Gives the frosting structure. Make sure it’s fully softened so you don’t end up with lumps in your frosting. Chocolate: I used semisweet chocolate so the frosting wasn’t too sweet. Dark chocolate would also be delicious!Powdered Sugar: Sweetens the frosting and gives it structure. Feel free to add a bit more or less to achieve your desired consistency. Butterfinger Candy: Enhances the chocolate and peanut butter flavors.
These cupcakes are so fun, so flavorful, and so easy. They’re great for birthday parties, or for anyone that LOVES peanut butter and chocolate. These Butterfinger cupcakes are so easy to make and they are always a hit! If you’re looking for a cupcake recipe that is a little different than the usual, but still equally delicious, look no further! I think you’ll be amazed at the peanut butter deliciousness that comes from this cupcake recipe. If you make this recipe be sure to leave us a comment or rating. Enjoy!
