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.