Peanut Butter Butterfinger Cupcakes
Fluffy peanut buttery cupcakes topped with a rich and creamy cloud of Butterfinger frosting!
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 salt together 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. Decorate cupcakes with more Butterfingers, if desired. Cupcakes keep well covered tightly at room temperature, or in the refrigerator for up to 5 days.