Fluffernutter Cupcakes

Do you guys know what a fluffernutter is? It was only recently that someone mentioned to me that it was a New England thing. I guess it makes sense given that marshmallow creme originated in Massachusetts, but up until now I had assumed that people all across the country were familiar with them. Maybe you are? Fill me in!

So, if you’ve never heard of a fluffernutter, it’s a sandwich made with peanut butter and marshmallow creme. Oh, and always on that super soft white bread. When we were kids it was just as common to have a fluffernutter in your school lunch as it was a peanut butter and jelly. And truthfully, I liked the fluffernutter more because I found the jelly made the white bread a little soggy by the time lunch rolled around. This morning as I talked to Shane about this post he started singing the fluffernutter commercial (yes, there was a commercial) and of course I found it on Youtube so I could share the ridiculousness with you guys. Don’t blame me if you can’t get it out of your head once you listen 🙂

The flavor profile of a fluffernutter is so simple, but it’s also incredibly nostalgic for me and to this day, I still love it. It’s probably been 10+ years since I had one (I’m thinking I made a few in my college days), and after baking with marshmallow creme recently, I developed a craving. Rather than make a sandwich, I went with dessert. I’ve seen a ton of peanut butter and jelly cupcakes on blogs, but never a fluffernutter cupcake; I think it’s time we remedy that!

I kept the cupcake as simple as the sandwich. The base is a tender, peanut buttery cupcake while the frosting is a quick buttercream into which marshmallow creme is infused. The marshmallow creme is a pain to get out of the jar and into the mixer, but once incorporated, the frosting has the perfect consistency for piping and it’s not as super sweet as you might expect. Fluffernutter cupcakes were a big hit here, with kids and adults alike. I’m already looking for an excuse to make them again 🙂

Fluffernutter Cupcakes
peanut butter cupcake adapted from Martha Stewart’s Cupcakes (via Annie’s Eats), marshmallow creme frosting from chocolate marshmallow whoopie pies

{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.}

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

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