Vanilla Cupcakes with Butterfinger Maple Frosting Recipe
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • VANILLA CUPCAKE INGREDIENTS
  • 1 ¼ cups of all-purpose flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • MAPLE BUTTERCREAM INGREDIENTS
  • 1 cup ( 2 sticks) unsalted butter, softened
  • 1 pound powdered sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • ⅓ cup pure maple syrup
  • GARNISH INGREDIENTS
  • 6 snack size Butterfinger candy bars
Instructions
  1. CUPCAKE DIRECTIONS
  2. Preheat oven to 350 degrees and line pans with cupcake liners. Set aside.
  3. In a medium bowl, sift together all of the dry ingredients except the sugar (flour, baking powder, baking soda and salt). Set aside.
  4. In a large bowl, combine the sugar, egg and egg yolk. With an electric mixer, beat on medium speed for 2 minutes.
  5. Add the oil and vanilla to the wet ingredients and mix on low speed until well blended.
  6. Add sour cream and mix on low speed until blended.
  7. Mix in the dry ingredients and blend until smooth and well incorporated.
  8. Fill cupcake liners ⅔ full and place in oven.
  9. Bake at 350 degrees for 22-25 minutes (rotate half-way through) or until an inserted toothpick comes out clean.
  10. Place cupcake pans on wire racks to cool for 20 minutes.
  11. Remove cupcakes from the pans and place directly on the wire racks to cool completely.
  12. MAPLE BUTTERCREAM DIRECTIONS
  13. In a medium bowl, cream the butter with an electric mixer.
  14. Add the vanilla, salt and maple syrup and blend until well incorporated.
  15. Add the sugar, a little at a time, blending completely before each addition.
  16. If needed, add additional maple syrup till desired sweetness is achieved.
  17. Add frosting to a pastry bag with a tip (or use the Ziploc bag method) and frost the cupcakes.
  18. Place 5 of the Butterfinger bars in a ziploc bag and break into small pieces with your fingers. (I scraped off some of the chocolate before crushing but you can leave it on, if you wish). Sprinkle on top of the frosting. Garnish with a snack size bar on top.
  19. ENJOY!
Recipe by Crazy About My Baybah at http://www.crazyaboutmybaybah.com/butterfinger-maple-frosting-recipe/