These cupcakes are delicious. The cake is a very good by itself but the entire cupcake is a treat.
First preheat oven to 350 degrees. In a medium bowl, combine all the dry ingredients. Next, cream butter and sugar together until light and fluffy for about two minutes. Reduce speed to medium and add one egg at a time, scraping down after each addition.
Next add the mashed bananas until well combined.
With the mixer on low, add the dry ingredients and buttermilk, alternating between them starting and ending with the dry ingredients. Divide the batter between the liners, filling between 2/3 to ¾ filled. Bake for about 20 to 22 minutes until toothpick comes out clean. Allow to cool completely.
For frosting, combine cream cheese, butter and peanut butter until smooth.
Add confectioners’ sugar until well combined. Mix in whipped topping until light and fluffy.
Now the next step is the most fun. Crumble half of a fun sized candy bar on top of the cooled cupcake, the recipe called for a half of a small candy bar but that was too big.
With the frosting in a piping bag and a large star tip, cover the candy completely.
Sprinkle the top of the cupcake with the other half of the crumbled fun-sized butterfinger for garnish.
Stand back and be prepared for lots of compliments!!!! You and your family will love these cupcakes.
One word: DELICIOUS!
Butterfinger CupcakesYield: 24 cupcakes
For the cupcakes:
1½ cups plus 2 tbsp. all-purpose flour
2 tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1½ cups plus 2 tbsp. sugar
Scant 1 cup mashed ripe banana
2/3 cup buttermilk
12 fun size Butterfinger bars, cut in half
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar ( I used two times this amount of sugar)
1 cup frozen whipped topping, thawed
4 fun size Butterfinger bars, coarsely chopped