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

Sep 20, 2014

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

May 03, 2014

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


4 Ratings

Apr 22, 2014

Absolutely delicious!

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
  • 46 mg
  • 15%
  • 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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