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!

Fluffernutter Cupcake Recipe

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 too much 🙂

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!

Ingredients

3 C flour
2 ½ teaspoon baking powder
½ C soft unsalted butter
1 C creamy peanut butter
2 C sugar
4 eggs
4 teaspoon vanilla
⅔ C whole milk
1 ⅓ 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 ½ of the dry ingredients to the wet mixture.
-Add the milk, continue to mix.
-Add the other ½ 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 ¾s 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 ½ + C powdered sugar
1 C marshmallow fluff
1 teaspoon 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.

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Fluffernutter Cupcake Recipe

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Author: Tammilee Tips

Ingredients

• Cupcake Ingredients
• 3 C All Purpose Flour
• 2 ½ Teaspoon Baking Powder
• ½ C soft unsalted butter
• 1 C Creamy Peanut Butter
• 2 C White Sugar
• 4 Eggs
• 4 Teaspoon Vanilla Extract
• ⅔ C Whole Milk
• 1 ⅓ C marshmallow fluff
• Frosting Ingredients:
• 1 C soft unsalted butter
• 1 ½ + C powdered sugar
• 1 C marshmallow fluff
• 1 Teaspoon Vanilla Extract
• 1 C Creamy Peanut Butter slight runny.

Instructions

• C flour 2 ½ teaspoon baking powder ½ C soft unsalted butter 1 C creamy peanut butter 2 C sugar 4 eggs 4 teaspoon vanilla ⅔ C whole milk 1 ⅓ 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 ½ of the dry ingredients to the wet mixture.
• -Add the milk, continue to mix.
• -Add the other ½ 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 ¾s 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 Directions:
• -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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