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

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Ingredients

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

Nutrition Info

322.3 calories carbohydrate: 52.9 g cholesterol: 42.2 mg fat: 10.6 g fiber: 1.3 g protein: 5.1 g saturatedFat: 3.9 g servingSize: - sodium: 233.7 mg sugar: 34.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt together in a bowl.
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.
Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined, pour into muffin cups.
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.
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.
Spread frosting over cupcakes or pipe through a pastry bag.

Recipe Yield

12 servings

Recipe Note

Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!

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