Fluffernutter Cupcake Recipe

Woohoo! Saturday means it is cupcake time!  I hope you have been enjoying our cupcake Saturdays! We have so many amazing cupcakes coming up over the next few months I can’t wait to share them with you! Today we are sharing Fluffernutter Cupcake Recipe and it is well delish!

How can you go wrong with this flavor combination! I first heard about fluffernutters at my corporate job. My Vice President grew up on the East Coast and said he loved making these as a kid. During a staff meeting he brought in all of the ingredients and we all had our first taste of Fluffernutters. I have to admit I was a bit surprised by how good it was. Not that I told him that because he would have enjoyed that way ttoomuch 🙂

I hope you have an amazing weekend! We are heading home from a quick adventure that I can’t wait to share with everyone. It involves rocky mountains and great food!

Fluffernutter Cupcake Recipe

Ingredients

3 C flour
2 1/2 tsp baking powder
1/2 C soft unsalted butter
1 C creamy peanut butter
2 C sugar
4 eggs
4 tsp vanilla
2/3 C whole milk
1 1/3 C marshmallow fluff

Directions

-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
-Combine the dry ingredients into a medium bowl.
-Cream the soft butter and peanut butter in a large mixing bowl with a mixer.
-Cream the butter and peanut butter until smooth and creamy.
-Add sugar and eggs while continuing to beat into the butter and peanut butter.
-Add vanilla.
-Add 1/2 of the dry ingredients to the wet mixture.
-Add the milk, continue to mix.
-Add the other 1/2 of the dry ingredients to the above mixture.
-Add the marshmallow fluff.
-Mix well until all ingredients are well mixed.
-Using a large spoon fill the lined cupcake tins 3/4s full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10-15 minutes.
-Move cupcakes to a wire rack to complete cooling.

Frosting Ingredients:

1 C soft unsalted butter
1 1/2 + C powdered sugar
1 C marshmallow fluff
1 tsp vanilla
1 C creamy peanut butter, slight runny.

Frosting Recipe:

-Cream the butter and powdered sugar until light and creamy.
-Mix well.
-Add vanilla.
-Mix well.
-Add the marshmallow fluff.
-Mix well.
-Check to see if frosting can form and hold a stiff peak. If not add more powdered sugar.
-Be patient as this may take a few minutes.
-Make sure that the frosting can make and hold a stiff peak.
-Scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost the cupcakes.
-Drizzle melted creamy peanut butter on top of the frosting.

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Fluffernutter Cupcake Recipe

Author: Tammilee

Ingredients

• Cupcake Ingredients
• 3 C flour
• 2 1/2 tsp baking powder
• 1/2 C soft unsalted butter
• 1 C creamy peanut butter
• 2 C sugar
• 4 eggs
• 4 tsp vanilla
• 2/3 C whole milk
• 1 1/3 C marshmallow fluff
• Frosting Ingredients:
• 1 C soft unsalted butter
• 1 1/2 + C powdered sugar
• 1 C marshmallow fluff
• 1 tsp vanilla
• 1 C creamy peanut butter slight runny.

Instructions

1. C flour 2 1/2 tsp baking powder 1/2 C soft unsalted butter 1 C creamy peanut butter 2 C sugar 4 eggs 4 tsp vanilla 2/3 C whole milk 1 1/3 C marshmallow fluff
2. Directions
3. -Preheat oven to 350 degrees.
4. -Line cupcake tins with paper liners. -Combine the dry ingredients into a medium bowl.
5. -Cream the soft butter and peanut butter in a large mixing bowl with a mixer. -Cream the butter and peanut butter until smooth and creamy.
6. -Add sugar and eggs while continuing to beat into the butter and peanut butter.
7. -Add vanilla.
8. -Add 1/2 of the dry ingredients to the wet mixture.
9. -Add the milk, continue to mix.
10. -Add the other 1/2 of the dry ingredients to the above mixture.
11. -Add the marshmallow fluff. -Mix well until all ingredients are well mixed. -Using a large spoon fill the lined cupcake tins 3/4s full.
12. -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
13. -Cool for 10-15 minutes.
14. -Move cupcakes to a wire rack to complete cooling.
15. Frosting Directions:
16. -Cream the butter and powdered sugar until light and creamy.
17. -Mix well.
18. -Add vanilla.
19. -Mix well.
20. -Add the marshmallow fluff.
21. -Mix well.
22. -Check to see if frosting can form and hold a stiff peak. If not add more powdered sugar.
23. -Be patient as this may take a few minutes.
24. -Make sure that the frosting can make and hold a stiff peak. -Scoop the frosting into a pastry bag with a large tip.
25. -Twist the open end of the pastry bag to push the frosting to the tip.
26. -Frost the cupcakes.
27. -Drizzle melted creamy peanut butter on top of the frosting.

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