Butterfinger Cupcakes

Butterfinger Cupcakes

Ingredients

• • 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:))

Directions

• • 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