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.

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

Follow Tammilee Tips’s board Tammilee Tips Recipes on Pinterest.

Contents

• Fluffernutter Cupcake Recipe
  • Ingredients
  • Instructions

Fluffernutter Cupcake Recipe

Print Rate

Author: Tammilee Tips

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

• 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 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.

Love this recipe?Follow @TammileeTIps on Pinterest

Tried this recipe?Mention @TammileeTipsLife when you share a photo!

You might also like......

Andes Mint Chocolate Cupcakes Recipe Dr. Pepper Cupcakes Double Chocolate Bacon Cupcake Recipe Spice Cupcakes with Cinnamon Frosting Recipe It’s Football Time! Check out this amazing Seahawks Cupcake Recipe Super cute Watermelon Cupcake Recipe Monarch Butterfly Cupcakes Turtle Cupcakes perfect for an ocean themed party!