What type of cream cheese is best for making Butterfinger cheesecake cupcakes?

Use brick-style cream cheese for the best texture in Butterfinger cheesecake cupcakes. It should be softened to room temperature before mixing to ensure a smooth, lump-free batter. Avoid using spreadable cream cheese from tubs, as it contains extra stabilizers and moisture that can alter the cheesecake’s texture and result in a less creamy finish.

Can I use crunchy peanut butter instead of creamy peanut butter in this recipe?

The recipe works best with creamy peanut butter because it blends smoothly into the cheesecake batter and glaze. Using crunchy peanut butter may affect the texture by adding unwanted chunks, and the recipe has not been tested with it. For consistent results, stick to creamy peanut butter.

Do I need to bake Butterfinger cheesecake cupcakes in a water bath?

No water bath is needed when baking these mini cheesecakes. Simply line a cupcake tin with paper liners, fill each cup with the batter, and bake. The water bath is typically used for larger cheesecakes to prevent cracks, but these mini cupcakes bake evenly without it.

How can I tell when my Butterfinger cheesecake cupcakes are fully baked?

The cheesecakes are done baking when the edges are set and firm, and the centers still have a slight jiggle or wiggle. They should puff up slightly but not be liquid in the middle. Overbaking will cause cracks or dryness, so monitor closely as baking times can vary.

Can Butterfinger cheesecake cupcakes be made ahead of time or frozen?

Yes, you can bake these cupcakes up to five days in advance and keep them covered in the refrigerator. Add the peanut butter glaze and chopped Butterfinger pieces only on the day you serve them for the best taste and texture. For longer storage, freeze the cupcakes without the glaze and toppings in an airtight container for up to two months. Thaw in the fridge before serving.

Butterfinger Cheesecake Cupcakes Recipe With Creamy Filling

Name: Butterfinger Cheesecake Cupcakes
Prep time: 2 h 20 min
Cook time: 24 min
Total time: 2 h 44 min
Cuisine: American
Ingredients: 14 chocolate sandwich cookies; 2 tablespoons unsalted butter melted; 12 ounces full-fat cream cheese very soft; 1/2 cup full-fat sour cream at room temperature; 1/3 cup creamy peanut butter; 3/4 cup granulated sugar; 2 large eggs plus 1 egg yolk at room temperature; 1 and 1/2 tablespoons all-purpose flour; 2 full-size peanut butter-flavored candy bars chopped into bits; 1/2 cup creamy peanut butter; 1 tablespoon confectioners’ sugar; 1 full-size peanut butter-flavored candy bar chopped into bits

Ingredients

Scale

14 chocolate sandwich cookies

2 tablespoons unsalted butter melted

12 ounces full-fat cream cheese very soft

1/2 cup full-fat sour cream at room temperature

1/3 cup creamy peanut butter

3/4 cup granulated sugar

2 large eggs plus 1 egg yolk at room temperature

1 and 1/2 tablespoons all-purpose flour

2 full-size peanut butter-flavored candy bars chopped into bits

1/2 cup creamy peanut butter

1 tablespoon confectioners’ sugar

1 full-size peanut butter-flavored candy bar chopped into bits

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Instructions

1-Ready to dive into making these Butterfinger Cheesecake Cupcakes? Start by preheating your oven to 325 degrees Fahrenheit and lining a 12-cup muffin tin with paper liners. Lightly spray the liners with non-stick spray to make removal easy later. This simple prep sets the stage for success and keeps things straightforward for home cooks.

2-For the crust, pulse 14 chocolate sandwich cookies in a food processor until they turn into fine crumbs. Stir in 2 tablespoons of melted unsalted butter, then spoon about 1 tablespoon of this mixture into each muffin cup. Press it down firmly to create an even layer, then bake for 5 minutes and let it cool. This step gives your cupcakes a solid base that holds up well.

3-Now, for the cheesecake filling, beat 12 ounces of softened full-fat cream cheese, 1/2 cup of full-fat sour cream, and 1/3 cup of creamy peanut butter until smooth. Add 3/4 cup of granulated sugar and beat again, scraping the bowl as needed. Mix in 2 large eggs plus 1 egg yolk until combined, then gently fold in 1 and 1/2 tablespoons of all-purpose flour and 2 chopped full-size peanut butter-flavored candy bars.

4-Pour about 1/4 cup of the filling into each muffin cup over the crust, filling them almost full. Give the pan a wiggle to level the mixture, then bake for 22 to 24 minutes. The edges should be set with a slight jiggle in the center. Cool them completely in the pan on a rack before chilling in the refrigerator for at least 2 hours.

5-For the glaze, melt 1/2 cup of creamy peanut butter in a saucepan over medium-low heat, stirring occasionally. Whisk in 1 tablespoon of confectioners’ sugar until smooth, then top each cupcake with about 1 teaspoon of glaze and garnish with chopped peanut butter-flavored candy bar pieces before serving. Store any leftovers in an airtight container in the fridge. If you’re looking for more dessert inspiration, try our peanut butter chocolate molten lava cake for another crowd-pleaser.

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Notes

🧀 Use brick-style cream cheese softened at room temperature for smooth batter and to protect your mixer.
🥚 Bring eggs, sour cream, and peanut butter to room temperature for even texture.
⏲️ Avoid overbaking; look for puffed edges and slight jiggle in the center for perfect texture.

Author: Brandi Oshea
Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake