Best 2 Fluffernutter Cupcakes Recipes

Indulge in a delightful symphony of flavors with our irresistible Fluffernutter Cupcakes, a heavenly union of two iconic American treats. These cupcakes are a delightful blend of peanut butter and marshmallow, perfectly harmonized to create a delectable experience. Our curated collection of recipes offers a variety of options to tantalize your taste buds, from the classic Fluffernutter Cupcake to innovative variations like the Chocolate Fluffernutter Cupcake and the Fluffernutter Cheesecake Cupcake. Each recipe is carefully crafted to ensure a moist, fluffy cupcake with a creamy, velvety filling that will transport you to a world of pure bliss. Whether you're a Fluffernutter aficionado or simply seeking a sweet and satisfying treat, our Fluffernutter Cupcake recipes are guaranteed to leave you craving more.

Here are our top 2 tried and tested recipes!

FLUFFERNUTTER CUPCAKES

Fluffernutter Cupcakes image

Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!

Provided by Natalie Perry

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

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

Steps:

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 Facts : Calories 322.3 calories, Carbohydrate 52.9 g, Cholesterol 42.2 mg, Fat 10.6 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 3.9 g, Sodium 233.7 mg, Sugar 34.7 g

FLUFFERNUTTER CUPCAKES

FLUFFERNUTTER CUPCAKES image

Categories Dessert

Number Of Ingredients 13

Ingredients

18.25 oz box yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
Frosting:
2 sticks salted butter, at room temperature
1 cup smooth peanut butter
1 teaspoon vanilla
1/4 cup milk
4 cups powdered sugar
7 oz jar marshmallow creme

Steps:

1. Preheat oven to 350. Line 24 muffin tins with cupcake liners. 2. In a large mixing bowl, combine cake mix, water, peanut butter, vegetable oil, eggs and vanilla. Beat on low speed for about a minute. Increase speed to medium and beat for 2 minutes more, scraping sides of bowl as needed. Fill liners 2/3 full and bake for 15 - 20 minutes or until tops spring back when lightly touched. Remove cupcakes from pan and cool on cooling rack. 3. Once cupcakes are completely cool, prepare frosting: In a large mixing bowl, beat butter, peanut butter, vanilla, and milk on medium-low speed until smooth. Slowly add powdered sugar, beating on low until just barely mixed in. Increase speed to medium high and beat for about 2 minutes. Using a rubber spatula, barely fold in marshmallow creme (you don't want it mixed completely in you want to see swirls). 4. Pipe frosting or frost with a spatula generously.

Tips:

Use fresh ingredients for the best flavor.
Make sure the butter and cream cheese are at room temperature before creaming them together.
Don't overmix the batter, or the cupcakes will be tough.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For a neater appearance, use a piping bag to frost the cupcakes.
Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Conclusion:

Fluffernutter cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their fluffy vanilla cupcakes, creamy peanut butter frosting, and marshmallow fluff filling, these cupcakes are sure to be a hit with everyone.