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Fluffernutter Cupcakes

14 Jun

A fluffernutter is a sandwich comprised of: two slices of soft white bread, with creamy peanut butter and marshmallow fluff spread on generously.  Basically, it is ooey gooey goodness.  I honestly didn’t think fluffernutters needed an introduction, but several of my coworkers did not know what they were.  I was shocked, because I remember eating them when I was a kid, which is probably why I was am a fat kid… Thanks, mom.

The combination of peanut butter and marshmallow fluff is a perfect pairing.  I wanted to recreate this nostalgic sandwich in cupcake form.  Of course, I could have combined peanut butter into marshmallow fluff frosting, but I really wanted there to be a distinction between the two flavors.  Also, I used a boxed white cake, because I wanted a super fluffy soft cake to mimic the iconic white bread used in the sandwich version.  Made from scratch cake has a tendency to be quite dense in comparison to the boxed variety.   It’s probably all of those cancer-causing preservatives keeping it fluffy.

So here’s what you’ll need to frost 24 Cupcakes:

Marshmallow Fluff Frosting

  • 1 stick butter (softened)
  • 1 8oz jar of Marshmallow Fluff
  • 1 Cup Powdered sugar

Beat butter in your stand mixer until creamy. Add marshmallow fluff and vanilla, and beat until incorporated into butter.  Slowly (in batches) add powdered sugar, beat until sugar is completely incorporated into the frosting.

Peanut Butter Frosting

  • 1 stick butter (softened)
  • 1 ¼ cups creamy peanut butter
  • 2 cups confectioners’ sugar
  • 2 or 3 Tbsp milk (adjust for the consistency you want)

Beat butter and peanut butter in your stand mixer until incorporated. Slowly (in batches) add powdered sugar, beat until sugar is completely incorporated into the frosting.  Add milk, and mix until you get the desired consistency.

I wanted to frost the cupcakes using a multi-swirl technique like this: check out this informative blog entry on Good Life Eats.  However, I could not find my large star tip, and I was becoming impatient and frustrated trying to find it, so I just layered the two frostings.  I actually think it looks kind of cool.


Chocolate Cupcakes with Peanut Butter Frosting

4 Feb

I knew I was going to be stuck at home all day today, because I was waiting for the cable guy.  So, I planned a day of baking cupcakes and making lasagna to occupy my time.  I was inspired to make Peanut Butter and Chocolate cupcakes when I was eating at Freddy’s Frozen Custard the other day.  They have a Triple Peanut Butter Concrete that is A-MAZ-ING! I forgot how much I love the chocolate/peanut butter flavor combination.  For these cupcakes, I used cake mix from a box, jazzed up a little, but definitely use your favorite chocolate cake recipe (if you have one).

Cake Ingredients:

  • Chocolate Cake Mix (prepare using the directions on the box) *I used the kind with pudding in the mix*
  • A handful (yeah, real technical stuff here) of semi-sweet chocolate chips (I used Ghirradeli)
  • 1 tsp vanilla


  • 1 Cup Butter (2 sticks)
  • 1 Cup Creamy Peanut Butter
  • 3 Cups confectioners sugar
  • 1 tsp vanilla
  • 1/2 Cup Heavy Cream
  • (optional garnish: miniature Reese’s Peanut Butter Cups, halved)


Preheat oven to 350 degrees

Fix cake mix according to the directions on the package.  Stir in vanilla, and chocolate chips.  Spoon batter into cupcake liners, 2/3 full.  Bake for 18-22 minutes.

After the cupcakes are completely cooled, frost.

Frosting: Mix butter, peanut butter, and vanilla thoroughly with a mixture.  Add the powdered sugar, and mix well.  Add the heavy cream, and mix until the frosting is light and fluffy.

(Make sure to refrigerate any leftover cupcakes, because of the dairy in the frosting.)