Ingredients for Baby Ruth Cupcakes
- 1 1/2 cups (3 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- Not used in recipe
- Not used in recipe
- 20 fun-size Baby Ruth® bars (two 10-count packs)
- 3 cups powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2-3 tablespoons milk
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How to Make Baby Ruth Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Unwrap two 10-count packs of fun-size Baby Ruth® bars. Finely chop 12 bars; set aside 8 bars for the icing.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped Baby Ruth® pieces (12 bars).
- Fill each cupcake liner about ¾ full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the icing: In a medium bowl, beat ½ cup (1 stick) unsalted butter until smooth. Gradually add 3 cups powdered sugar, beating until light and fluffy. Stir in 2-3 tablespoons milk to reach desired consistency.
- Once the cupcakes are completely cool, frost them generously with the icing. Sprinkle the remaining chopped Baby Ruth® pieces (8 bars) over the icing.
- Serve and enjoy your irresistible Baby Ruth® Cupcakes!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
151g
Fat
74g
Carbs
17g
