fluffernutter cupcakes

Hi everyone!

My name is Lindsey and my blog is Gingerbread Bagels. I’m a huge lover of all things sweet and a big believer is using lots of sugar, butter, and throwing everything decadent into desserts.

I can’t even begin to tell you how honored I am that Jenna asked do a guest post for her. Jenna is something I truly admire and I’m a big fan of her blog. I just adore how personable she is and how she writes from the heart. When I read her blog, I notice how much love she puts into each post she writes and each recipe she creates. Words can’t even describe how excited I am to share my recipe on her blog with all of you!

When I was a kid, I never tried a fluffernutter sandwich but I had dreams about its magnificence. The ooegy gooey marshmallow cream and creamy peanut butter sandwiched between two slices of white bread sounded like pure heaven in sandwich form. Just the thought of it made me drool as a child. But in all honesty, I think I was more intrigued by the name “Fluffernutter” than the actual sandwich. As a kid, I ate tomato salad, adobo, pickled cauliflower and beets. Really random foods.

In honor of the glorious fluffernutter sandwich, I decided to fulfull my fat filled childhood dreams and create the ultimate artery clogging cupcake.

So my friends, I give you the Fluffernutter Cupcake! A one bowl vanilla cupcake filled with gooey marshmallow cream, topped with a thick swirl of peanut butter frosting and decorated with mini marshmallows. This is one cupcake that goes beyond fulfilling my childhood fantasty of the glorious Fluffernutter sandwich. It’s pure fluffernutter bliss in cupcake form and now my dad’s favorite cupcake.

In a large bowl with the paddle attachment (a handheld mixer works fine or you can make the cupcakes by hand), mix together 2 cups of flour, 1 1/2 cups sugar, 2 1/2 teaspoons baking powder and 1 teaspoon kosher salt.

Add in 1/2 cup of very soft shortening. In order to make sure it’s very soft, put the shortening in the microwave until it’s almost melting. (If you mix all of the ingredients and you still see bits of shortening in the batter, don’t worry.) By the way, don’t you go whining about shortening. You’re eating a Fluffernutter Cupcake not a piece of celery. Also add in 2 large eggs, 1 Tablespoons vanilla extract and 3/4 cup whole milk. Mix all of the ingredients together until almost combined.

Fold the ingredients together with a spatula so that all of the ingredients in the batter are combined.

Take a cupcake pan lined with cupcake liners. Using an ice cream scooper, scoop the cake batter into the cupcake liners.

Bake at 350 degrees for 20 minutes. Once the cupcakes are done, cool on a cooling rack for 10 minutes. Then remove from the cupcake pan and continue cooling on the cooling rack until completely cool.

Take a piping bag fitted with a round decorating tip. Fill it with marshmallow cream.

Stick the tip into the cupcake all the way down to the bottom of the cupcake. Squeeze the marshmallow cream into the cupcake.

Continue filling all of the cupcakes and set them aside. The marshmallow cream may look like it’s oozing out of the top. (like this photo) Don’t worry, it’s fine. The filling is still in the cupcake, promise.

Now let’s start making the peanut butter frosting. Sift 1 cup of powdered sugar and set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 7 Tablespoons of softened unsalted butter, 1 cup creamy peanut butter and 1 teaspoon vanilla extract.]

Slowly add in the powdered sugar. Slooowwwwly! It should look like this after it’s combined.

Pour in 1/3 cup of heavy whipping cream. At first, mix it slowly or you’ll have heavy whipping cream all over youself. Once it begins to combine, increase the speed and mix until it’s smooth. About 4 minutes.

Put the frosting in a piping bag fitted with a decorating tip. If the frosting is too soft to pipe, put the piping bag in the refrigerator for 5 minutes or so.

Pipe the frosting starting from the outside and working your way inside.

Take some mini marshmallows and cut them in half.

Decorate the top of the cupcake with the mini marshmallows.

Fluffernutter Cupcakes

cupcake recipe adapted from food.com

Print this recipe!

Vanilla Cupcakes
2 cups all purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup very soft shortening (not melted but really soft!)
2 large eggs, at room temperature
3/4 cup whole milk
1 Tablespoon vanilla extract

Filling
Marshmallow Cream

Peanut Butter Frosting
1 cup powdered sugar, sifted
7 Tablespoons unsalted butter, softed
1 cup creamy peanut butter (not the natural kind)
1 teaspoon vanilla extract
1/3 cup heavy whipping cream

Decoration
Mini Marshmallows, cut in half

To make the vanilla cupcakes:

Mix the flour, sugar, baking powder and kosher salt in a large mixing bowl with the paddle attachment or handheld mixer.

Add in the very soft shortening. Microwave the shortening until it’s melted, that’ll help it blend much better. If it’s not really soft, you’ll have chunks of shortening in your batter. If you see bits of shortening throughout the batter, that’s ok. Also add in the eggs, milk and vanilla extract.
Mix until almost combined. Take a spatula and fold the ingredients together.

Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into the cupcake liners.
Bake at 350 degrees for about 20 minutes or until a knife inserted into the cupcake comes out clean.

Once the cupcakes are done baking, cool the cupcakes in the pan for about 10 minutes. (be sure to place them on a cooling rack). Once the cupcakes have cooled for 10 minutes, carefully remove them from the cupcake pan and continue to cool them on the cooling rack.

To fill the cupcakes:

Fit a piping bag with a round decorating tip. Fill the piping bag with the marshmallow cream.
Take a completely cooled cupcakes, insert the tip into the cupcake. Push all the way down to the bottom of the cupcake and squeeze the marshmallow cream into the cupcake. Continue filling all of the cupcakes and set them aside.

It may look like the marshmallow cream is coming out after a few minutes, don’t worry. It’s not.

To make the peanut butter frosting:

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter, peanut butter and vanilla extract.

Then slowly add in the powdered sugar. Mix to combine.

Pour in the heavy whipping cream and began mixing on low speed. Then increase the speed to medium high and mix for about 4 minutes.

To decorate the cupcakes:

Fit the piping bag with a decorating tip. Fill the piping bag with the peanut butter frosting. Pipe the frosting on the cupcake in a swirl, starting from the outside and working your way inward.
Continue frosting all of the cupcakes.

Take some mini marshmallows and cut each one half. Top the cupcakes with some of the marshmallows.

Enjoy!

Tagged as: baking, cupcakes, guest posts