Reserve half your Butterfinger Bits whole for topping and crush the other half into fine crumbs to fold into the batter for distributed flavor and texture throughout each cupcake.

Replace water with melted salted butter and add butter flavored extract to the cake mix for a richer, more decadent crumb that complements the Butterfinger candy perfectly.

Whip heavy cream to stiff peaks separately before folding into your cream cheese mixture to create an airy, stable frosting that won't weep or separate during storage.

Bring cream cheese and eggs to room temperature before mixing with the cake batter to ensure smooth incorporation and prevent dense, unevenly baked cupcakes.

Lightly toast your reserved Butterfinger Bits in a dry pan for 2-3 minutes before sprinkling on frosted cupcakes to intensify their flavor and add delightful textural contrast.