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BUTTERFINGER® Easter Cupcakes
Author: Jackie
  • For the Cupcakes:
  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk , room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup lightly packed light brown sugar
  • 4 large eggs
  • 4 large egg yolks
  • 1 cup chopped BUTTERFINGER® Minis
  • 1 pound cream cheese , softened
  • 2 sticks butter , softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
For the topping:
  • Edible grass
  • Decorated BUTTERFINGER® Cup Eggs 6pk
  1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
  2. Line 3 muffin tins with cupcake liners.
  3. In a separate bowl, combine cake flour, salt, baking powder and soda and mix.
  4. In your mixer fitted with the paddle attachment, blend butter, sugars and vanilla at medium speed until pale and fluffy.
  5. Add eggs and yolks, one at a time, scraping the bowl after each addition.
  6. Reduce speed to low and add a cup of the flour mixture followed by 1/3 of the buttermilk.
  7. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
  8. Stir in chopped BUTTERFINGER® Minis.
  9. Fill cups with cupcake batter 2/3 full and gently tap on counter to remove air bubbles.
  10. Bake cakes for 35 minutes or cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
  11. Allow to cool completely before frosting.
  12. To make the frosting beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
  13. Pipe frosting onto cupcakes and top with edible grass and BUTTERFINGER® Cup Eggs 6pk.
  14. Enjoy immediately or place in an airtight container for up to 2 days.