Wednesday, November 23, 2011

Fluffernutter Cupcakes

It took me awhile to figure out what flavor cupcakes I'd make for Thanksgiving this year. Last year I made cupcakes with tiny pumpkin pies inside which were super fun, so I didn't want to make pumpkin again. I thought of doing apple cinnamon or carrot cake, but not everyone in my family likes carrot and we were already going to have apple pie. So I settled on Fluffernutter cupcakes because EVERYONE likes peanut butter and fluff!!! 

Fluffernutter cupcakes - recipe from How Sweet Eats
Makes 15 cupcakes

Peanut Butter & Marshmallow Cupcakes
  • 1/4 cup butter, softened 
  • 1/2 cup creamy peanut butter 
  • 1 cup granulated sugar 
  • 2 large eggs 
  • 2 teaspoons vanilla extract 
  • 1 1/2 cups all-purpose flour 
  • 1 1/4 teaspoon baking powder 
  • 1/3 cup milk 
  • 1/2 cup Reeses peanut butter morsels 
  • 2/3 cup marshmallow fluff 
  1. Preheat oven to 350 degrees F. 
  2. Cream butter and peanut butter together in the bowl of your standing mixer until smooth and creamy. Add sugar and eggs and beat until nice and fluffy. Add vanilla extract and mix for another minute or so. 
  3. Combine all dry ingredients in a large bowl. Add half of the dry ingredients to your standing mixer bowl, mixing until just combined.
  4. Add the milk. Once the milk is mixed in, add the remaining dry ingredients. Fold in peanut butter morsels and marshmallow fluff. 
  5. Pour into cupcake tins and fill 2/3 of the way full. Bake for 15-18 minutes at 350. Let cool completely before frosting. 

Peanut Butter Filling
  • 2 tablespoons butter, softened 
  • 1/4 cup creamy peanut butter 
  • 1 teaspoon vanilla extract 
  • 3/4 cup powdered sugar 
  • 1-2 teaspoons milk, if needed 
Beat butter and peanut butter in the bowl of your standing mixer until creamy. Add in vanilla extract. Then with the mixer on low speed, slowly add in powdered sugar. Increase speed to medium-high and beat for 2-3 minutes until fully combined, scraping down the sides. If frosting is too thick, add in milk and beat for 1-2 minutes more. Fill a small pastry bag with frosting, poke a hole into the cupcake (I use the thicker end of a chopstick to do this) and fill.

Marshmallow Buttercream Frosting
  • 1 cup butter (2 sticks), softened 
  • 1 tablespoon vanilla extract 
  • 1 1/2 cups marshmallow fluff 
  • 3 cups of powdered sugar 
Beat butter in your standing mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar one cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. Frost cupcakes and drizzle with melted peanut butter or top with peanut butter morsels!

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