Cupcakes/ Dessert/ Guest Bloggers/ Recipes

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

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

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

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.


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  • Beth @ Beth's Journey to Thin
    March 16, 2011 at 5:02 am

    Amazing guest post!! Those look seriously incredible. I love peanut butter of any sort so peanut butter frosting on cupcakes?? yes please!

  • Jen @ keepitsimplefoods
    March 16, 2011 at 5:09 am

    These look delicious- and so very pretty! 🙂

    Btw, I’m hosting a giveaway at my blog today! Check it out!

  • Christie {Nourishing Eats}
    March 16, 2011 at 5:15 am

    My husband would gobble these up in like 4 seconds flat!

  • Nicole of Raspberry Stethoscope
    March 16, 2011 at 5:31 am

    omg, yes!!! The fluffernutter was the epitome of my life growing up in Boston.
    No fluffernutters in Florida:(

    • Kiran
      March 16, 2011 at 11:12 am

      Yup. Guess we need to bake em’ 🙂

  • cait
    March 16, 2011 at 5:32 am

    wow! you cannot GO WRONG with fluff and peanut butter COMBO! yumm! fabulous recipe girl!

  • Angela @ Eat Spin Run Repeat
    March 16, 2011 at 5:32 am

    Lindsey, these are SO cute!!! I love the little marshmallows on top and I bet the PB flavour is amazing! Bookmarking this for sure!

  • Jessica @ How Sweet
    March 16, 2011 at 6:00 am

    I’ve been eyeing these since you posted them Lindsey! They look incredible.

  • cathyb.@brightbakes
    March 16, 2011 at 6:04 am

    whoa. Just…whoa! these are gorgeous. All my favorite flavors. Yes, I love fluffernutters too!
    cathy b.

  • Natalie @ Will Jog For Food
    March 16, 2011 at 6:05 am

    WOW! I tried making cupcakes with fluff once and i guess it didn’t work because I put in in before baking and it all rose to the top. Now I have a new technique, YAY!! Great recipe 🙂

  • Nicole
    March 16, 2011 at 6:11 am

    I think you’ve done it, this looks like the best cupcake ever!!

  • Justeen @ Blissful Baking
    March 16, 2011 at 6:16 am

    Wow, these cupcakes look fantastic!! These will definitely be on my to-bake list as soon as Lent is over!

  • Evan Thomas
    March 16, 2011 at 6:23 am

    Yes. Just, yes.
    I’ve made peanut butter cupcakes with fluff frosting but these take the (cup)cake.

  • Lauren at Keep It Sweet
    March 16, 2011 at 6:26 am

    Second time drooling over these cucpakes!

  • Stacie @ Imperfectly Healthy
    March 16, 2011 at 6:28 am

    Ahhhh! I got excited as soon as I saw the title! I love the pb and marshmallow combo – these are definitely going on my list to make soon!

  • Holly @ Couch Potato Athlete
    March 16, 2011 at 6:28 am

    Lindsey these look delicious! Thanks for sharing!

    I love the addition of mini marshmallows — how adorable.

  • Jen
    March 16, 2011 at 6:44 am

    My brother and I used to eat fluffernutter sandwiches all the time when we were little. We never called them fluffernutters though! We just called them peanut butter and fluff sandwiches. Fluffernutters is so much more fun to say! (Evident by the fact that I’ve already said it three times in this comment.) These cupcakes are adorable! My brother would die over them!

  • Tracey @ I'm Not Superhuman
    March 16, 2011 at 6:47 am

    Holy yum!

    I loved Fluff when I was growing up. The best fluffernutter sandwich is with peanut butter and then grilled. So gooey and good!

  • Amalfi Girl (EatRunHaveFun!)
    March 16, 2011 at 6:48 am

    Ok seriously, really? Really? This is not helping the “eat healthy” thing I’m going for… 🙂

  • Heather @ Health, Happiness, and Hope
    March 16, 2011 at 6:49 am

    Oh my goodness, this recipe looks AMAZING! I love how light and fluffy the cupcakes AND frosting look. Great guest post!

  • Jenny
    March 16, 2011 at 6:53 am

    These look great! I love marshmellow cream! YUM!

  • staceyhealthylife
    March 16, 2011 at 6:54 am

    That would be so cute for a kids birthday. I wonder if you could make these mini’s.

  • Kelly @ Laughter, Strength, and Food
    March 16, 2011 at 6:55 am

    Wow! Those look SO fluffy!! Yum!

  • Andrea J
    March 16, 2011 at 7:02 am

    o. m. g. these look too good to be true

  • Steph @321delish
    March 16, 2011 at 7:29 am

    Man oh Man do these look GREAT! This takes me back to my childhood- I used to bring fluffernutter sandwiches to school every day! Now, in cupcake form?? YES!

  • J3nn (Jenn's Menu and Lifestyle Blog)
    March 16, 2011 at 7:59 am

    I loooooove fluffernutter! Such a brilliant recipe. They look amazing!

  • Natalia - a side of simple
    March 16, 2011 at 8:28 am

    Stuffed cupcakes make me swoon, as does peanut butter frosting! Great recipe, thanks Lindsey!

  • Camille
    March 16, 2011 at 8:29 am

    I actually saw your recipe for these on Foodbuzz a week or 2 back and I was so psyched about it! Needless to say, my psyched-ness is renewed 🙂

  • notyet100
    March 16, 2011 at 8:36 am

    slurp, can imagine the taste

  • Liz @ IHeartVegetables
    March 16, 2011 at 9:08 am

    Gah, those look amazing!!! I love the idea of the marshmallow creme in the middle! That just sounds so tasty. What a perfect treat 🙂

  • steph-exercise physiologist and artist!
    March 16, 2011 at 9:11 am

    ummmm… yum! love the photos too!

  • Maria
    March 16, 2011 at 9:14 am

    Love this recipe! Great photos too!

  • Meghan
    March 16, 2011 at 9:48 am

    These look great! I haven’t thought about a fluffernutter in years!

  • Shells
    March 16, 2011 at 9:59 am

    I kinda want to make the frosting and eat it plain. Or with a brownie. I’m glad I didn’t give up sweets for Lent!

  • Heather @ Get Healthy with Heather
    March 16, 2011 at 10:06 am

    These look amazing! I love the peanut butter frosting on top. Thanks for sharing your childhood dream treat 🙂

  • Mel Tardy
    March 16, 2011 at 10:41 am

    O..M..G..!!!!! THese are gonna be in my belly tonight! Best idea ever! Thanks for sharing this recipe and “guest blogging” for Jenna.

  • Darlene
    March 16, 2011 at 11:05 am

    Will be making these with BARNEY BUTTER frosting tonight, even better!! 🙂

  • Melomeals: Vegan for $3.33 a Day
    March 16, 2011 at 11:16 am

    Those look so good!

  • Kim @ Imperfectly Perfect
    March 16, 2011 at 12:02 pm

    These look amazing. Do you believe I’ve never had a fluffer nutter sandwich?! I need to get in the kitchen and play around with cupcakes (frosting and filling them). My boyfriend will have a love/hate relationship with me. 🙂

    I agree and admire Jenna as well. 🙂

  • Emily @ Savory and Savage
    March 16, 2011 at 12:07 pm

    Ohhh, fluffernutter brings back so many childhood memories 🙂

    The cupcakes look amazing!

  • chelsey @ clean eating chelsey
    March 16, 2011 at 12:07 pm

    I’ve just died and gone to heaven – yup! Sure have!

  • Alison (postcollegecook)
    March 16, 2011 at 12:10 pm

    This looks divine. Thanks so much for sharing!

  • Averie (LoveVeggiesAndYoga)
    March 16, 2011 at 12:15 pm

    Lindsey these look….AMAZING!

    Each component is more wonderful and decadent looking than the next…

    I would like to pipe some of that icing on top of just about anything 🙂

    Or inject some of that filling into most any food….

    Wow, beautiful recipe, beautiful pics!

  • Emily @ Write Twenty Eleven
    March 16, 2011 at 12:27 pm

    oh my goodness! nostalgia! i loved fluffernutters as a kid and haven’t had one in years. i must try this recipe!

  • Espie
    March 16, 2011 at 12:45 pm

    yes, please!

  • Mary @ Bites and Bliss
    March 16, 2011 at 12:50 pm

    Oh fluffernutter…heaven!

  • Alexa @ Simple Eats
    March 16, 2011 at 2:14 pm

    Holy yum these look amazing. I could eat 3 of those…easily!

  • Sabrina @ Radioactive Runner
    March 16, 2011 at 2:49 pm

    Oh my…. these could be dangerous.. they look SO GOOD!! you can’t go wrong with PB. Great guest post!

  • Renée
    March 16, 2011 at 4:18 pm

    Those look like the best cupcakes ever!

  • Katherine: Unemployed
    March 16, 2011 at 5:24 pm

    could fluffernutter describe this any better?

  • Kelsey
    March 16, 2011 at 8:12 pm

    I saw those on her blog and bookmarked them — I can’t wait to make them too! Glad they came out well, the photos are all lovely.

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  • don
    March 17, 2011 at 9:57 am

    THat looks sooo awesome. I love fluff. I think its an east coast thing?

  • Nadine
    March 17, 2011 at 6:41 pm

    These look so good! I am a fan of all things peanut butter so I will be making these very soon.

  • Lindsey @ Gingerbread Bagels
    March 17, 2011 at 7:40 pm

    Thank you for all of your sweet comments!! 🙂

  • KTG
    March 17, 2011 at 8:07 pm

    Oh man. I’m making these tomorrow. Thanks!

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  • Brittany
    March 24, 2011 at 12:00 pm

    these look fantastic!!

  • Brittany
    March 24, 2011 at 12:01 pm

    these look fantastic!!
    question: why did you use shortening instead of butter in the cupcake batter? i would want to use butter (i’m a purist) – but does shortening work better?

    • Lindsey @ Gingerbread Bagels
      April 2, 2011 at 3:46 am

      Thank you! Sorry I just saw your question. It blends better into the cake batter. It’s especially a one bowl vanilla cupcake so there isn’t the creaming of sugar/butter. With shortening, you don’t have as many lumps throughout the batter. But butter works fine too.

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  • Lacey @ Lake Life
    May 4, 2011 at 6:40 am

    I’m making these for my step-father’s birthday and had 2 questions:

    1. How many cupcakes does this recipe yield?

    2. Do they need to be refrigerated due to the heavy cream in the frosting?


  • Heidi
    October 15, 2011 at 11:17 am

    For anyone wondering how many cupcakes this makes, I am baking them right now and I got a few more than 12 (I filled 12 full size cups and then made 9 more mini cupcakes) so maybe 14-15 full size ones. I think I filled them a little too full, though, because they’re spilling out of the top. If you fill them no more than 2/3 full you may get around 18.

  • Sara
    March 7, 2012 at 9:51 pm

    These look absolutely unbelievable! I cannot wait to bake them! I’ve been so addicted to peanut butter and marshmallows lately that I’ve succumbed to microwaving the two of them together.

  • Lila
    January 14, 2013 at 7:21 pm

    Mmmm. This sounds amazing. Can you imagine what this would taste like with chocolate cupcakes? YUM!