Fluffernutter Cupcakes Food

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

Ingredients

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 CAKE

Fluffernutter Cake image

Rich and moist peanut butter cake topped with marshmallow frosting and peanut butter cups. It's like biting into a fluffernutter sandwich, but better!

Provided by Sally

Categories Cake

Time 3h

Number Of Ingredients 15

Ingredients

1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
2 large eggs
2/3 cup (170g) creamy peanut butter
1 teaspoon pure vanilla extract
1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk or buttermilk*
7.5 oz (1 cup; 213g) container marshmallow creme (Fluff)
8 oz (225g) cream cheese, softened to room temperature*
1/2 cup (60g) confectioners' sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
optional: 8 Reese's Peanut Butter Cups, chopped

Steps:

Preheat oven to 350°F (177°C). Spray a 9×2 inch cake pan (or 9-inch springform pan) with nonstick spray. Set aside.
Using a handheld or stand mixer, beat the butter and brown sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs, one at a time, and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, beating for about 2 full minutes. Set aside.
In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the buttermilk and mix until just combined, do not overmix.
Spoon the batter into the prepared cake pan. Bake for 20 minutes. Remove from the oven and loosely cover with aluminum foil. Bake for an additional 12-13 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
* In a medium sized bowl, beat the cream cheese on medium-high speed until smooth and creamy. Turn off the mixer, add the marshmallow creme and beat on low speed for 1 minute. Slowly add the powdered sugar and vanilla extract and beat for 1 minute. Add the salt and continue to beat. Add more powdered sugar if you'd like the frosting to be thicker. Add more salt to cut that extra sweetness.
Remove the cake from the pan by inverting it onto a large plate or cake stand. Frost the cake as desired. There will be leftover frosting depending how much frosting you use. Decorate with chopped Reese's Cups. Cake stays fresh (covered) at room temperature or in the refrigerator for 4 days. Frost immediately before serving.

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