FLUFFERNUTTER CUPCAKES

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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

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

Lauren Burk
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These cupcakes were a complete disaster. I followed the recipe exactly and they still turned out terrible.


edward ford
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Overall, these cupcakes were good, but I think I'll try a different recipe next time.


Javier Ochoa
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The frosting was a little too runny for my taste. I think I'll try a different recipe next time.


Waseem Ali Chandio
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I had some trouble getting the cupcakes to rise properly. I think I might have overmixed the batter.


Jerry Milan
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These cupcakes were a little too sweet for my taste, but they were still good.


Tozes Official
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I love how moist these cupcakes are. The marshmallow frosting is also amazing.


Cynthia Sawule
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These cupcakes are so rich and decadent. They're perfect for a special occasion.


awlachew chemir
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I'm new to baking and these cupcakes were so easy to make. I'm definitely going to try more of your recipes.


Louis megai Daniel
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I made these cupcakes for a bake sale and they sold out in minutes! Everyone loved them.


Sashanna Allen
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I followed the recipe exactly and my cupcakes turned out perfectly. They were beautiful and delicious!


Rin Love
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These cupcakes are the perfect combination of sweet and salty. The peanut butter cake is moist and fluffy, and the marshmallow frosting is light and airy.


Frank Gurule
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I'm not a big fan of peanut butter, but these cupcakes were surprisingly delicious. The marshmallow frosting was the perfect complement to the peanut butter cake.


Mahfuz
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These cupcakes were a hit at my party! They were so easy to make and everyone loved them.