How to Make Fluffernutter Cupcakes - A Step-by-Step Guide

Fluffernutter cupcakes are a delicious and indulgent treat that combines the classic flavors of peanut butter and marshmallow fluff in a moist and fluffy cupcake. These cupcakes are perfect for any occasion, from birthday parties to potlucks, and are sure to be a hit with kids and adults alike. The combination of sweet and salty flavors in the peanut butter frosting paired with the light and airy marshmallow fluff filling makes these cupcakes irresistibly delicious.

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Ingredients

  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup firmly packed light brown sugar
  • 5 tablespoons creamy natural peanut butter
  • 2 tablespoons unsalted butter, softened
  • ¾ cup mashed ripe bananas
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ cup milk
  • ¾ cup marshmallow fluff
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons vegetable shortening
  • 1 teaspoon vanilla extract
  • 1 ½ cups confectioners' sugar, or as needed
  • 2 tablespoons milk

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 50 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
  • Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
  • Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
  • Spread frosting over cupcakes or pipe through a pastry bag.
  • Nutrition

    322 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 42mg
    • Sodium: 234mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 62mg
    • Iron: 1mg
    • Potassium: 164mg