Super soft Fluffernutter Cupcakes with an intense peanut flavor. Double peanut butter in the game today – in the dough and stuffed into the cupcakes. Topped with an irresistible marshmallow frosting on top. Fluffernutter Heaven.
Fluffernutter Cupcakes – a genius flavor combination
Peanut butter and marshmallow fluff are truly meant for each other. The strongly peanutty taste comes perfectly along with the super sweet marshmallow taste. I love everything with peanut butter and marshmallow. Did you already try my Homemade Peanut Butter or my S’mores Cookies? You should! Otherwise, you miss something.
I think fluffernutter sandwiches remembers you back to your childhood as I do. It’s simple. Two slices of white bread, a super thick layer of peanut butter, and an even thicker layer of marshmallow fluff. Then bite into the sandwich, everything swells out of the sandwich, and your hands are full of gooey goodness. Then lick your fingers, and everything is just fine.
Let’s talk about cupcakes
Let us first talk about the cupcakes itself. I used more peanut butter than butter. The ratio of 2/3 cup peanut butter and 1/2 cup butter makes the cupcakes extremely peanutty but also fluffy. With higher amounts of peanut butter, the cupcakes would be too dense and sticky. With lower amounts of peanut butter, the taste would be not that much peanutty.
With this ratio, you will get super soft and fluffy cupcakes with the maximum of peanut flavor.
Let’s talk about marshmallow frosting
Now let’s come to the marshmallow frosting. I kept it simple. Butter, powdered sugar, marshmallow fluff. That’s it. I was thinking about making marshmallow frosting without marshmallow fluff but with meringue. But real fluffernutter contains marshmallow fluff, right? So the frosting should also have marshmallow fluff inside.
There are two big advantages of using marshmallow fluff for the frosting instead of making it from scratch with meringue. #1 It’s much faster and easier. #2 The marshmallow fluff makes the Fluffernutter Cupcake experience authentic.
Let’s talk about stuffing
As you can see, I used a piping tip and a small knife to hollow out the baked cupcakes. Just place the tip in the middle of the cupcakes and push about half way down. Then take your knife and carefully remove the cut pieces. Even holes with your fingers to have enough space for a 1/2 tablespoon of peanut butter.
Then stuff with peanut butter. You can use less or more peanut butter to your taste. You can also replace the cut pieces on top, or do it as I did. Eat’em.
This is THE ultimate Fluffernutter Cupcakes recipe because it
- is totally fluffernuttery authentic
- is so simple to make
- brings you back to childhood memories
- is peanut butter & marshmallow fluff heaven
If you try this best ever Fluffernutter Cupcakes recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Super soft Fluffernutter Cupcakes with an intense peanut flavor. Double peanut butter in the game today - in the dough and stuffed into the cupcakes. Topped with an irresistible marshmallow frosting on top. Fluffernutter Heaven.
- 1 cup flour
- 1 tsp baking powder
- 1/3 tsp salt
- 1/2 cup butter
- 2/3 cup peanut butter
- 1/2 cup brown sugar
- 1 vanilla bean
- 1 egg
- 1/2 cup milk
- 6 tbsp peanut butter
- 1/2 cup butter
- 1 cup powdered sugar
- 7 oz marshmallow fluff
Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
Cupcakes: Mix flour, baking powder, and salt together in a small bowl and set aside. With a handheld or stand mixer fitted with a whisk attachment whisk butter, peanut butter, sugar, and vanilla* on medium speed for about 2-3 minutes until fluffy. Beat in egg until combined. Alternately mix in flour mixture and milk on low speed just until combined. Pour batter evenly into cupcake liners. Bake for about 23-25 minutes until golden brown and a toothpick centered in the middle comes out clean. Let cool completely.
Marshmallow Frosting: Beat butter with sugar until light and fluffy for about 2-3 minutes. Stir in marshmallow fluff by hand.
Fill cooled cupcakes with peanut butter. Therefore, use the back of a piping tip, place it in the middle of your cupcakes, and press down. Lift cut pieces with a sharp knife and remove them. Use your fingers to even the holes to a 3/4 inch deepness. Place 1/2 tablespoon of peanut butter into the holes. You can use more or less peanut butter depending on your taste. In this case, adjust the size of your holes. I don't replace the cupcake pieces, but you can do it if you want so. Pipe frosting with a piping bag on top of the cupcakes. Store in an airtight container at room temperature up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
You may also like S’mores Cookies, PB & Jelly Cookies, White Chocolate Cupcakes with White Chocolate Frosting, or click here to see all sweets.