Fluffernutter Cupcakes

Name: Fluffernutter Cupcakes
Ingredients: 18.25 oz box yellow cake mix; 1 1/3 cups water; 1/3 cup smooth peanut butter; 1/3 cup vegetable oil; 3 eggs; 1 teaspoon vanilla extract; Frosting:; 2 sticks salted butter, at room temperature; 1 cup smooth peanut butter; 1 teaspoon vanilla; 1/4 cup milk; 4 cups powdered sugar; 7 oz jar marshmallow creme

13 ingredients

4 steps

Ingredients

18.25 oz box yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
Frosting:
2 sticks salted butter, at room temperature
1 cup smooth peanut butter
1 teaspoon vanilla
1/4 cup milk
4 cups powdered sugar
7 oz jar marshmallow creme

Directions

1

1. Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2

2. In a large mixing bowl, combine cake mix, water, peanut butter, vegetable oil, eggs and vanilla. Beat on low speed for about a minute. Increase speed to medium and beat for 2 minutes more, scraping sides of bowl as needed. Fill liners 2/3 full and bake for 15 - 20 minutes or until tops spring back when lightly touched. Remove cupcakes from pan and cool on cooling rack.
3

3. Once cupcakes are completely cool, prepare frosting: In a large mixing bowl, beat butter, peanut butter, vanilla, and milk on medium-low speed until smooth. Slowly add powdered sugar, beating on low until just barely mixed in. Increase speed to medium high and beat for about 2 minutes. Using a rubber spatula, barely fold in marshmallow creme (you don't want it mixed completely inyou want to see swirls).
4

4. Pipe frosting or frost with a spatula generously.