Fluffernutter Cupcakes Recipe - Allrecipes.com
Fluffernutter Cupcakes Recipe
  • READY IN ABOUT 2 hrs

Fluffernutter Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr 50 mins


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

Most Helpful Positive Review
Mar 19, 2015

My family LOVES these. I used the cupcake recipe and frosted them with the recipe for Chocolate cheese frosting recipe. OMG!!

Most Helpful Critical Review
Jun 08, 2015

cupcakes we're not very good..the icing was great but too soft..never making these again


7 Ratings

Sep 20, 2014

I spread chocolate ganache over the cupcakes before icing...Elvis would have loved them!

Apr 22, 2014

Absolutely delicious!

Feb 22, 2015

These weren't nearly as awesome as I'd hoped. They tasted more like banana muffins with frosting than cupcakes. The kids at my daughter's birthday party loved them though!

May 03, 2014

Does anyone now if you can make the cupcakes without the veggie shortening

Mar 23, 2014

These sound great! I was wondering if these need to be kept in the fridge? Thanks for the recipe!


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  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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