When I was growing up my dad would take me grocery store shopping with him. It was always a fun and special treat to have one-on-one time, even if it was something mundane. He would always get me a candy bar or toy and that made it extra special to me. One of those candy bars was Butterfinger! Here’s an amazing recipe for homemade Butterfinger Cupcakes to remind us all of our childhoods!

Butterfinger Cupcakes

makes 24 cupcakes

  • 1 C unsalted sweet cream butter, softened
  • 3 C sugar
  • 4 Eggs
  • 1 tsp Vanilla
  • 3 C flour
  • 1 C cocoa
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 C buttermilk
  • 1 C water


Preheat oven to 350 degrees and fill cupcake pan with cupcake lines. In a large bowl, add the butter and sugar and cream until mixed. Add eggs, beating one at a time. Add in the vanilla. In another bowl, combine dry ingredients.

In another bowl, combine the milk and water. Add in the dry ingredients, alternating between the wet and dry, beating well after each addition. Fill paper 2/3 of the way and bake for 21 minutes. Cool on wire racks.


  • 1 C unsalted sweet cream butter
  • 3 C powder sugar
  • 1/2 C Cocoa powder
  • 1/4 C chopped butterfinger
  • 5 TBS heavy whipping cream
  • 1 tsp vanilla


Add in all ingredients into a standing mixer and mix until combined and stiff peaks form. If powder sugar pebbles form, add in 1-2 more tbsp heavy cream. if thin add in 1/2 C powder sugar. Mix until stiff and doesn’t fall off a spoon.

Frost cupcake with the chocolate frosting and then top with the crushed butterfingers.