Best 2 Peanut Butter Marshmallow Cupcakes Recipes

Indulge in a delightful culinary journey with our tantalizing Peanut Butter Marshmallow Cupcakes, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. These cupcakes are the epitome of decadence, featuring a moist and fluffy peanut butter cake base, crowned with a luscious marshmallow frosting that is both light and fluffy. The perfect balance of peanut butter and marshmallow creates an irresistible taste sensation that will leave you craving more. Our recipe provides step-by-step instructions, ensuring that even novice bakers can achieve perfection. Additionally, we have included variations for chocolate lovers, offering a rich and indulgent chocolate peanut butter version, as well as a healthier alternative using almond flour for a gluten-free and low-carb option. Get ready to embark on a baking adventure that will yield delicious and visually stunning cupcakes, perfect for any occasion.

Let's cook with our recipes!

PEANUT BUTTER CAKE WITH MARSHMALLOW FROSTING (OR CUPCAKES)

Peanut Butter Cake With Marshmallow Frosting (Or Cupcakes) image

Moist peanut butter cake combined with marshmallow frosting. The flavor is reminiscent of the kid favorite, fluffernutter sandwiches. If you really love peanut butter, spread some melted peanut butter on the cake layers before frosting the layers with the marshmallow frosting.

Provided by swissms

Categories Dessert

Time 20m

Yield 18-24 serving(s)

Number Of Ingredients 15

Ingredients

1 cup butter, room temperature
1 1/2 cups sugar
1 cup Skippy creamy peanut butter
1 teaspoon vanilla extract
3 eggs
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup sour cream
1 cup milk
1 1/2 cups unsalted butter, softened
4 cups marshmallow cream (13 ounce jar)
1 tablespoon vanilla extract
1 tablespoon milk
2 cups powdered sugar (or more if needed)
1 cup roasted peanuts, chopped

Steps:

Cake:.
Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
In separate bowl, whisk together dry ingredients.
Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
Bake for 15-20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
Frosting:.
In large mixing bowl, beat butter until creamy. Add marshmallow creme, milk and vanilla extract and mix well. Slowly add powdered sugar a little at a time, mixing well after each addition. Add additional powdered sugar, if needed, to reach desired consistency.
Frost cake or cupcakes. Sprinkle with chopped peanuts.

PEANUT BUTTER MARSHMALLOW CUPCAKES

PEANUT BUTTER MARSHMALLOW CUPCAKES image

Categories Dessert

Number Of Ingredients 21

Ingredients

1/4 cup butter
1/2 cup peanut butter
1 cup sugar
2 eggs
2 tsp vanilla
1 1/2 cups flour
1 1/4 tsp baking powder
1/3 cup milk
1/2 cup peanut butter chips
2/3 cup marshmallow fluff
Peanut Butter Filling:
2 tbsp butter
1/2 cup peanut butter
1 tsp vanilla
2/4 cup powdered sugar
1-2 tbsp milk, if needed
Marshmallow Buttercream Frosting:
2 sticks butter
1 tbsp vanilla
1 1/2 cups marshmallow fluff
3 cups powdered sugar

Steps:

Preheat oven to 350. Cream butter and peanut butter together. Add sugar and eggs. Add vanilla. Combine dry ingredients together. Add half to butter mixture, mixing until just combined. Add milk. Add remaining dry ingredients. Fold in peanut butter chips and fluff. Bake 15-18 minutes. Filling: Beat butter and peanut butter until creamy. Add in vanilla, then powdered sugar. Beat 2-3 minutes until fluffy. If too thick, add milk and beat for 1-2 minutes more. Frosting: Beat butter until creamy. Add in fluff and beat 2-3 minutes, then add in vanilla. Add in powdered sugar, 1 cup at a time until fully incorporated. Beat 203 minutes. Frost cupcakes.

Tips:

Use high-quality peanut butter and marshmallows for the best flavor.
Make sure the butter and sugar are creamed together until light and fluffy.
Fold in the dry ingredients gradually to avoid overmixing.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For a richer frosting, use chocolate ganache instead of buttercream.
Decorate the cupcakes with additional peanut butter cups, chopped peanuts, or marshmallow fluff.

Conclusion:

Peanut butter marshmallow cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy cake, creamy peanut butter frosting, and gooey marshmallow filling, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to enjoy, give these cupcakes a try. You won't be disappointed!