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.