Fluffernutter Cupcakes

So when I saw these on How Sweet it is, I knew I had to make them.  Peanut butter is my favorite and I could probably eat a jar of Fluff with a spoon in a sitting - probably with a spoon of peanut butter in the other hand.  Who really needs the bread? Especially when you can replace it with cake!  

Fluffernutter Cupcake


Ingredients 
for about 12 cupcakes - I think I made 15


1/4 cup butter - softened
1/2 cup creamy peanut butter
1 cup sugar
2 large eggs
2 teaspoons of vanilla
1 1/2 cups of all purpose flour
1 1/4 teaspoon of baking powder
1/3 cup milk
2/3 cup of marshmallow fluff


Bake them


Preheat over to 350 degrees
Cream together the PB and regular butter
Then add eggs and sugar until incorporated - then the vanilla
In another bowl, combine the dry ingredients - add half to the PB mixture, then the milk, then the other half of the dry
Then fold in the Fluff
Pour into lined cupcake tray and make for 15-18 minutes 
Then let cool.

MEANWHILE


Make Frostings 


Peanut Butter Frosting


2 tablespoons of softened butter
1/4 cup creamy peanut butter 
1 teaspoon vanilla
3/4 cup of powdered sugar
1-2 tablespoons of milk, if needed 


Beat together the PB and butter, until creamy - then add the vanilla
Slowly add in the powdered sugar until completely combined 
Add milk if the frosting is too thick.


Marshmallow Buttercream


2 sticks of butter - softened 
1 tablespoon of vanilla
1 1/2 cups of marshmallow fluff 
3 cups of powdered sugar 


Beat butter until creamy then add in Fluff and beat
Then add in vanilla 
Add sugar one cup at a time 
If too thick add milk, if too thin add more sugar 


With a piping bag or spoon or whatever you have, stuff the cupcakes with the PB frosting then spoon on globs of Marshmallow buttercream on top of your cake.  Drizzle with melted peanut butter.

Eat.