Butterfinger Cupcakes

Butterfinger Cupcakes


    • 1 15oz box yellow cake mix
    • 3 Eggs
    • 90g Coconut Oil (melted)
    • 3/4 cup 2% milk
    • 90g Sour Cream
    • 2 tsp. Vanilla Extract 
    • 4 Mini Butterfinger Bites
    • Whipped Buttercream Frosting (I used good ‘ol Betty Crocker! Time crunch resulted in frosting out of a jar:))


    • Preheat oven to 350 degrees
    • While butterfingers are still in the package, use the bottom of a cup or jar to crush them up into small pieces.
    • In a large bowl, combine eggs, oil, milk, sour cream, vanilla and butterfingers. Mix until well combined. 
    • Mix in cake mix a little at a time until smooth.
    • Weigh your total batch of batter and divide by 24, then divvy up into each cupcake liner!
    • Bake for 15-18 minutes. (Mine ended up a little overdone so I would veer on the lower end and check w/ a toothpick)
    • Let cool, top with frosting and garnish with more crushed butterfinger as desired!

Macros per cupcake w/ 1T frosting: 27C 11.5F 3P