While I’ve never actually had a fluffernutter sandwich, I love peanut butter and marshmallow fluff sandwiched between two ritz crackers and dipped in white chocolate! My mouth just started watering as I typed that…haha. This probably doesn’t surprise you since there’s no shortage of peanut butter recipes here on the blog. What can I say? I love me some peanut butter ;). So, when I thought about making a fluffernutter cupcake I didn’t mess around long. I went straight to the kitchen. It was a tough decision between a marshamallow fluff buttercream or more of a 7 min/marshmallow style frosting. In the end I went with a marshmallow fluff buttercream to keep things simple, but I’m sure they would have been good either way. They’re pretty peanut buttery, which means they pair perfectly with a glass of ice cold milk. Enjoy!

Fluffernutter Cupcakes
3/4 cup brown sugar
1/4 cup canola oil
3/4 cup peanut butter
1 egg
1tsp vanilla extract
3/4 cup milk
1-1/4 cup all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
pinch of salt

1. Preheat oven to 350 degrees. Line muffin cups with paper liners. Combine sugar, oil, and peanut butter in bowl and beat until smooth. Add egg and vanilla and beat until combined.
2. In separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Add dry ingredients alternately with milk to peanut butter mixture, mixing just until combined.
3. Fill muffin cups 2/3 full. Bake for 15-20 minutes or until top springs back when lightly touched. Remove from tins to cool completely on wire rack. Makes 18 cupcakes.
*adapted from The Novice Chef

Marshmallow Buttercream
1 jar marshmallow fluff
3/4 cup butter, room temperature
3 cups powdered sugar
2 tsp vanilla extract
1 tbsp milk or cream, if necessary

1. Beat butter until light and fluffy. Add fluff and powdered sugar and beat until combined. Add vanilla and continue to beat until spreading consistency. If necessary, add milk.

Peanut Butter Drizzle
1 tbsp butter
2 tbsp peanut butter
1 cup powdered sugar
1 tsp vanilla
1-2 tbsp milk or cream

1. Combine butter and peanut butter in small microwave safe bowl and microwave for 30 seconds or until melted.
2. Stir in powdered sugar and vanilla until smooth. Add milk as necessary to achieve a “drizzling” consistency.

Categories: Cupcakes

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