Fluffernutter Cupcakes

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons milk
• ½ cup milk
• 1 ½ teaspoons vanilla extract
• ½ teaspoon baking soda
• 1 ⅔ cups all-purpose flour
• 2 large eggs
• 2 tablespoons unsalted butter, softened
• 2 tablespoons vegetable shortening
• ¾ cup firmly packed light brown sugar
• ¾ cup mashed ripe bananas
• 5 tablespoons creamy natural peanut butter
• ¾ cup marshmallow fluff
• 1 ½ cups confectioners' sugar, or as needed

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

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.

Step 7

Spread frosting over cupcakes or pipe through a pastry bag.