Peanut butter and banana cupcakes topped with marshmallow fluff frosting, also known as 'fluffernutter cupcakes', will make all your friends and family happy.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
322 Calories
Recipe Instructions
Step 1
Sift flour, baking powder, baking soda, and salt together in a bowl.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Step 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.
Step 4
Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
Step 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.
Step 6
Spread frosting over cupcakes or pipe through a pastry bag.
Step 7
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.
