Fluffernutter Cupcakes

19 ingredients
7 steps

Ingredients

  • Cupcake:
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup firmly packed light brown sugar
  • 5 tablespoons creamy natural peanut butter
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup mashed ripe bananas
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • Frosting:
  • 3/4 cup marshmallow fluff
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons vegetable shortening
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar, or as needed
  • 2 tablespoons milk

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 2
    Sift flour, baking powder, baking soda, and salt together in a bowl.
  3. 3
    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.
  4. 4
    Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Spread frosting over cupcakes or pipe through a pastry bag.

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