Gluten Free Butterfinger Cupcakes
 
Prep time
Cook time
Total time
 
Whether it's using leftover Halloween candy or it takes a special trip to the grocery store, these Gluten Free Butterfinger Cupcakes are quite the crowd pleaser. Perfectly baked vanilla cake topped with a crushed Butterfinger buttercream. Heaven!
Author:
Recipe type: Dessert
Serves: 24 cupcakes
Ingredients
  • For the cake:
  • 2 sticks butter, room temperature
  • 1⅔ cup organic cane sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • ⅔ cup superfine white rice flour
  • ⅔ cup potato starch
  • ½ cup brown rice flour
  • ½ cup sweet sorghum flour
  • ¼ cup tapioca starch
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1¼ teaspoon salt
  • ½ teaspoon xanthan gum
  • ¾ cup milk (I used 1%)
  • ½ cup sour cream
  • For the frosting:
  • 1½ stick butter, room temperature
  • 5-6 cups powdered sugar
  • 1 teaspoon vanilla
  • dash of salt
  • 3 tablespoons milk
  • ⅓ cup Butterfingers baking pieces or crushed Butterfingers
  • Toppings:
  • melted chocolate*
  • caramel sauce
  • additional crushed Butterfingers
Directions
  1. Preheat oven to 350 degrees and fill 2 standard sized cupcake tins with paper liners.
  2. Begin making cake batter. In a large mixing bowl, cream together butter and sugar until light and fluffy, scraping down the sides as needed. Add eggs, one at a time, beating for 30 seconds after each addition. Add vanilla and almond extract and mix until incorporated.
  3. In a smaller mixing bowl, sift together white rice flour, potato starch, brown rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum.
  4. Alternately add milk and dry ingredients to wet batter, mixing until smooth in between each addition. Add the sour cream and mix on low until well incorporated.
  5. Fill cupcake liners with batter ¾ way full. Bake one pan at a time at 350 degrees for 20-22 minutes or until tops of cupcakes spring back at the touch of a finger and toothpick inserted into center comes out clean with few crumbs. Remove from oven and carefully transfer cupcakes to cooling rack. Cool completely.
  6. While cupcakes are cooling, make frosting. In a large bowl, beat butter until pale and smooth. Add 2 cups of powdered sugar and mix until smooth. Add an additional cup of powdered sugar and mix until smooth. Add vanilla, dash of salt, and milk and mix until incorporated. Add 2 more cups of sugar and mix until smooth. Add additional powdered sugar if needed to thicken consistency. Fold in Butterfingers baking pieces with a spatula.
  7. Once cupcakes have completely cooled, pipe frosting on top. Drizzle with melted chocolate and caramel sauce. Sprinkle extra Butterfingers on top.
Notes
*To melt chocolate, add ½ cup chocolate chips to a microwave safe dish. Heat for 1 minute and stir. Transfer to a sandwich sized plastic bag. Cut a tiny piece off one corner and squeeze chocolate through to drizzle.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-butterfinger-cupcakes/