Fluffernutter Cupcakes Recipes

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FLUFFERNUTTER CUPCAKES



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

FLUFFERNUTTER CUPCAKES



Fluffernutter Cupcakes image

Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!

Provided by Natalie Perry

Categories     Banana Desserts

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

FLUFFERNUTTER CUPCAKES / FROSTING



Fluffernutter Cupcakes / Frosting image

For use with the "basic vanilla cupcakes" recipe I previously posted or recipe you desire. Try putting peanut butter mini-chips in the cupcake batter! I've also made a filling of peanut butter/sugar and/or marshmallow cream for inserting into cupcake, then used the icing just for the topping Or use as cupcake or cake icing...also try atop peanut butter cookies!

Provided by GoldsmithLissa

Categories     Dessert

Time 30m

Yield 18 cupcakes

Number Of Ingredients 7

2 cups unsalted butter, softened
1 cup creamy peanut butter
16 ounces marshmallow cream
16 ounces confectioners' sugar
1 teaspoon vanilla
2 -3 cups miniature marshmallows
1/2 cup chopped peanuts

Steps:

  • Prepare, bake, and cool basic vanilla cupcakes.
  • Beat butter on medium high speed until fluffy.
  • Slowly beat in peanut butter, marshmallow cream, and vanilla until smooth.
  • Gradually add confectioners sugar and beat until fluffy.
  • Spoon 1 1/4 c frosting into plastic freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" into top of each cupcake. Squeeze in 1 Tbs frosting for each.
  • Spread remaining frosting atop cupcakes (use decorative frosting tips for presentation).
  • Garnish with mini-marshmallows and chopped peanuts, as desired.

Nutrition Facts : Calories 485.6, Fat 29.8, SaturatedFat 14.7, Cholesterol 54.2, Sodium 94.2, Carbohydrate 53, Fiber 1.2, Sugar 41.2, Protein 5.2

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