Butterfinger Cupcakes
Butterfinger Cupcakes
Ingredients
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- 1 15oz box yellow cake mix
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- 3 Eggs
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- 90g Coconut Oil (melted)
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- 3/4 cup 2% milk
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- 90g Sour Cream
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- 2 tsp. Vanilla Extract
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- 4 Mini Butterfinger Bites
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- Whipped Buttercream Frosting (I used good ‘ol Betty Crocker! Time crunch resulted in frosting out of a jar:))
Directions
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- Preheat oven to 350 degrees
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- While butterfingers are still in the package, use the bottom of a cup or jar to crush them up into small pieces.
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- In a large bowl, combine eggs, oil, milk, sour cream, vanilla and butterfingers. Mix until well combined.
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- Mix in cake mix a little at a time until smooth.
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- Weigh your total batch of batter and divide by 24, then divvy up into each cupcake liner!
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- Bake for 15-18 minutes. (Mine ended up a little overdone so I would veer on the lower end and check w/ a toothpick)
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- Let cool, top with frosting and garnish with more crushed butterfinger as desired!
Macros per cupcake w/ 1T frosting: 27C 11.5F 3P