Preheat oven to 350 degrees and fill cupcake pan with cupcake lines

In a large bowl, add the butter and sugar and cream until mixed.

Add eggs, beating one at a time.

Add in the vanilla

In another bowl, combine dry ingredients.

In another bowl, combine the milk and water.

Add in the dry ingredients, alternating between the wet and dry, beating well after each addition.

Fold in the Butterfingers.

Fill paper 2/3 of the way and bake for 21 minutes.

Cool on wire racks.

Add in all ingredients into a standing mixer and mix until combined and stiff peaks form.

If powder sugar pebbles form, add in 1-2 more tbsp heavy cream, if thin add in 1/2 C powder sugar.

Mix until stiff. You want it to be stiff enough that it doesn't fall off a spoon.

After the cupcakes are cool, and the the frosting is made, frost the cupcakes. Sprinkle the Butterfingers over the cupcakes.