By Tracey
Fluffernutter Cupcakes
peanut butter cupcake adapted from Martha Stewart’s Cupcakes
(Note: if you pile the frosting ridiculously high on your cupcakes like me, you’ll probably want to increase the frosting recipe below to make 1 1/2 times as much.)
Ingredients:
Cupcakes
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 2/3 cup creamy peanut butter
- 3 large eggs, at room temperature
- 1/2 cup sour cream (I used light), at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk, at room temperature
Frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups confectioners’ sugar, sifted
- 7 1/2 oz marshmallow creme
- 2 teaspoons vanilla extract
Directions:
Preheat oven to 350 F. Line muffin pans with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the peanut butter, beating until well incorporated. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla. With the mixer on low, alternately add the dry ingredients in three additions and the buttermilk in two, beating just until incorporated.
Divide the batter evenly among the wells of the prepared pans, filling each about 2/3-full. Bake the cupcakes for about 20 minutes, or until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the cupcakes cool for a few minutes, then remove them to the rack to cool completely.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1-2 minutes. Gradually add the confectioner’s sugar and beat until incorporated – the mixture will become crumbly at first, just keep beating and it will come together. Add the marshmallow fluff and vanilla and beat until light and fluffy, about 2-3 minutes. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cooled cupcake.
Makes about 20-22 cupcakes.
