Fluffernutter Cupcakes
A fun cupcake made with marshmallows.
Cook Time
Cook Time
Fluffernutter Cupcake
  • 1/2cup cake flourPlus two tablespoons of cake flour
  • 1/4teaspoon baking soda
  • 1/4teaspoon baking powder
  • 1 pinch salt
  • 1/4cup brown sugar
  • 2tablespoons white granulated sugar
  • 3tablespoons oilI used sunflower oil. The oil should be flavorless.
  • 1 egg
  • 1teaspoon vanilla
  • 1/4cup whole milk
  • 1cup mini marshmallows
Peanut Butter Buttercream
  • 1/2cup creamy peanut butter
  • 200grams unsalted butter
  • 1/4cup confectioner’s sugar
  • 2-3tablespoons whole milk
  • 2teaspoons vanilla extract
Fluffernutter Cupcake
  1. Preheat your oven to 177 degrees Celsius, or 350 degrees Fahrenheit.
  2. First, place the dry ingredients in a mixing bowl and combine them with a spoon. If your brown sugar clumps in the mix, separate it with your fingers.
  3. Next, push your dry ingredients to the side of the bowl creating a well for your wet ingredients. Add the oil, egg, milk and extract to the dry ingredients. Mix them together with a whisk.
  4. Take a well greased muffin tin, or place six cupcake liners in your muffin tin, and pour three spoonfuls of batter into each cup or liner.
  5. Top each cup of batter with three to five mini-marshmallows.
  6. Place the tin in the oven and bake for 20 minutes. To know if the cupcakes have been fully baked, insert a toothpick in the middle of each cupcake, pull it out and if it comes out “clean”, meaning no batter is left on the toothpick, they are ready. If it does not come out clean, bake the cupcakes in two minute intervals until they are thoroughly baked.
  7. Allow them to cool for about ten minutes before frosting them.
Peanut Butter Buttercream
  1. *Mise en place your ingredients.
  2. Add the butter, peanut butter and half of the sugar to the bowl. Whisk the ingredients together until they begin to cream.
  3. Next, add a little milk and sugar. Continue to whisk the ingredients together. Repeat this step until the buttercream is your desired level of texture and sweetness.
  4. Once the cupcakes are cooled, place the frosting in a piping bag and pipe it onto the cupcakes.
  5. Optional: Add a mini-marshmallow on top of each cupcake.
Recipe Notes

* Mise en place is a French culinary term. It means that you should measure out your ingredients and place them in separate bowls or containers. This will allow you to work quickly and efficiently.

* Make sure to place your egg and milk on your counter about ten minutes before you start cooking. This will allow the batter and buttercream to have even textures. You can learn more about this here .

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