Delicious Fluffernutter Cupcake Delights

Step 1

Heat your oven to 350°F and lining a 12-cup muffin tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 2

In a separate large bowl, beat the brown sugar, peanut butter, and 2 tablespoons of butter with an electric mixer on medium speed until it’s nice and creamy—this should take about a minute. Next, add the mashed banana, eggs, and 1 1/2 teaspoons vanilla extract, mixing until everything is just combined.

Step 3

Now, slowly add the flour mixture to the peanut butter batter, alternating with the milk, and mix until smooth. Spoon the batter evenly into the muffin cups. Pop them in the oven and bake for 20 to 23 minutes, or until a toothpick comes out with just a few moist crumbs. Let the cupcakes cool in the pan for about 15 minutes before moving them to a wire rack to cool completely.

Step 4

While the cupcakes cool, make the frosting. Beat together the marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract until smooth. Then, gradually add the powdered sugar, alternating with the milk, until the frosting reaches your favorite spreading consistency. Chill it in the fridge for about 15 minutes so it thickens up nicely.

Step 5

Once everything is ready, spread or pipe the frosting onto your cupcakes and enjoy!

Serving Ideas For Family Meals

Serve these cupcakes at parties or as a fun afternoon snack. They pair wonderfully with a cold glass of milk or a cup of hot coffee. Adding a sprinkle of chopped peanuts on top can add a nice crunch and extra flavor.

How To Keep It Fresh

Store cupcakes in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator and bring them to room temperature before serving. Avoid freezing if the frosting is delicate, as texture may change.