Fluffernutter-inspired peanut butter cupcakes topped with marshmallow fluff cream cheese frosting. Swoon.
Marshmallow fluff (or cream) is soft, spreadable marshmallow(s). If you never had it then I must insist you do. As soon as humanly possible.
If you don’t like it then I understand because there was a time when I didn’t like it either. Or it’s twin sister the marshmallow. Growing up, they were banned from both mine and my sister’s Easter basket.
I’ve done a complete turnaround. I find myself dreaming of ways to use it in desserts at all hours of the day and night and when I buy it. . . I don’t buy it. . . I buy at least two “its” at a time. I guess what I’m trying to say is I’ve become mildly obsessed with the puffy white stuff.
I might need help.
The famous “fluffernutter” is a peanut butter and marshmallow fluff sandwich best when made on soft white bread. Just when you didn’t think it was possible, the fluff makes the peanut butter stick to the roof of your mouth even more. The two together make a super sticky sweet and salty, delicious mess.
The cupcakes hold the same stick-to-the-roof of your mouth quality as a fluffernutter. The cake itself isn’t overly sweet and the peanut butter flavor rages. To say the frosting is nothing short of heaven sent is an understatement. When paired with the intense peanut butter cupcake. . . well. . . I think I heard angels sing.
Marshmallow fluff, I can’t quit you.
Fluffernutter-inspired peanut butter cupcakes topped with marshmallow fluff cream cheese frosting.
- Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
- In a small bowl whisk the flour, baking powder, salt and baking soda together.
- In a separate, large bowl beat butter and sugar on medium speed with a mixer until light and fluffy about 3 minutes. Beat in peanut butter 2 more minutes.
- Add eggs, 1 at a time, beating after each addition. Scrape down the sides of the bowl.
- On low speed add dry ingredients to butter mixture in 3 additions, alternating with the sour cream and vanilla, staring and ending with the dry. Beat just until combined, don't over beat.
- Fill muffin cups 3/4 full. Bake about 20 minutes or until a tester comes out clean from center. Cool in pan 5 minutes then cool completely on wire racks.
- Beat cream cheese and butter together on medium speed until light and fluffy.
- Beat the confectioner's sugar in on low speed until combined then increase to medium and beat until light and fluffy about 5 minutes.
- Beat in the fluff and vanilla on low speed about 2 minutes. Refrigerate 20 minutes before using.
Cupcake adapted from Martha Stewart
Frosting adapted from Food Network
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