The ultimate soft and fluffy Vanilla Butterfinger Cupcakes are loaded with flavor and the perfect dessert recipe for the candy and peanut butter lover in your life!
Thanksgiving has come and gone and I’m happily moving onto Christmas mode! This is my favorite time of the year and I could not be more excited. The only thing that would make the holidays better is if it was 75 degrees and sunny every day (but then again, it wouldn’t feel like the holidays then here in New York). The holidays, snow, and cold just belong together and it just gives me an excuse to cozy up by the fire and eat indulgent comfort food like these Vanilla Butterfinger Cupcakes I’m sharing with you today.
I’m so glad you’re here! Follow along on Pinterest for more inspiration!
I love love LOVE to find creative ways to use my huge collection of International Delight coffee creamers that I have sitting in my fridge (seriously, it’s out of control). As much as I enjoy them in a good cup of coffee or tea, baking with them is just ingenious. Apparently, you all feel the same way as this Salted Caramel Kentucky Butter Cake has been my most popular recipe this year on my blog!
I used one of International Delight’s seasonal flavors in these Vanilla Butterfinger Cupcakes: Frosted Sugar Cookie! Yes, you heard me right, and it tastes exactly the way you would dream it would taste. Do I really have to mix it with coffee or bake with it or can I just drink it straight up from the bottle? If that was socially acceptable, I totally would. Go ahead…do it…nobody has to know. This stuff is amazing! I mean, I’m known to have an addiction to butterfingers and have even made a homemade version of them. The buttercream frosting in this cupcake recipe is also made with peanut butter and melted candy corn and tastes exactly like a butterfinger!
The Frosted Sugar Cookie creamer gave these Vanilla Butterfinger Cupcakes a deep, rich, creamy taste. These cupcakes themselves are vanilla flavor and this creamer just enhanced that flavor in the best way. You can feel free to use milk or any other flavor of creamer, but just promise me you’ll try coffee creamer in your cupcakes at some point in your life! Everyone will be asking where that unique flavor is coming from. International Delight’s other seasonal flavors include Peppermint Mocha and White Chocolate Raspberry. I’m already thinking of ways to use them in my holiday baking!
These Vanilla Butterfinger Cupcakes are the perfect balance of sweet and just the right amount of fluffiness. They will provide a sweet ending to any festive celebration. Tip: make sure you beat those eggs until they’re extra fluffy!
Find out where you can buy this Frosted Sugar Cookie creamer here! You can also check out the other amazing seasonal flavors and more International Delight products by following them on social media!
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 and ⅓ cup sugar
- 3 sticks (6 ounces) unsalted butter, melted, and brought back to room temperature
- 4 teaspoons pure vanilla extract
- 1 cup International Delight Frosted Sugar Cookie Creamer (or use milk)
- ½ cup milk
- 1 and ½ cups candy corn
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup creamy peanut butter
- 3 – 4 cups powdered sugar
- 2 cups chocolate chips
- 3 tbsp vegetable oil
- crushed Butterfingers (for topping)
- Preheat the oven to 350 F. Line 2 (12-cup) standard muffin tin with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- Beat the eggs and sugar together in the bowl of a stand mixer or with an electric hand mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter (that is room temperature) and then the vanilla.
- While mixing slowly, add half the dry ingredients.
- Add all the milk and follow with the rest of the dry ingredients. Do not to overmix the batter or cupcakes will be dense and tough. Divide the batter evenly in the prepared cupcake tins.
- Bake for 18-20 minutes or until a tester/toothpick inserted in the center of the cupcakes comes out clean, rotating the tins about halfway through. Check at 18 since some ovens cook faster.
- Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Transfer to rack to completely.
- In a small saucepan over low heat, combine candy corn and milk. Melt the candy corn, stirring occasionally, until it’s completely dissolved and mixture is thick enough to coat the back of a spoon. Let cool to room temperature.
- In a large bowl, cream together butter and peanut butter with a mixer. Add 2 to 3 cups of powdered sugar (start with 2 and add more to get desired consistency).
- Gradually add candy corn mixture until desired consistency is achieved. (I only used about ¾ of the candy corn mixture.) Add more powdered sugar if necessary.
- (Tip: If you want a lot of frosting on your cupcakes, you may want to double this buttercream recipe to frost all 24.)
- Once cupcakes have been frosted, place in freezer for one hour before dipping in chocolate.
- Melt together the chocolate chips and vegetable oil in the microwave. Let cool for a few minutes.
- Dip the frosted cupcakes upside down into chocolate mixture (I only did half but feel free to do the whole top), spinning the cupcake around if necessary to completely coat the frosting. Pull cupcake up, letting any excess chocolate drip off.
- Let chocolate set for a minute or two before sprinkling the crushed Butterfingers on top.
- The cupcakes get a bit "melty" sitting out for too long because of the chocolate, so keep cupcakes in the refrigerator until ready to serve. Enjoy!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.