Fluffernutter Cupcakes
The Fluffernutter sandwich, made with peanut butter and marshmallow fluff, inspired these delicious cupcakes.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Fluffernutter Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate large bowl, cream together the softened butter, peanut butter, and eggs until well combined.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Stir in the vanilla extract.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes.
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Transfer the cupcakes to a wire rack to cool completely.
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Once cooled, pipe or spread marshmallow fluff onto the top of each cupcake.
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Sprinkle crushed peanuts on top of the marshmallow fluff.
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Allow the cupcakes to rest for 10 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 44g15%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
