pages

Translate

Friday, November 27, 2015

fluffernutter cupcakes

Ingredients

  • Servings: 12
  • cupcake:
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup firmly packed light brown sugar
  • 5 tablespoons creamy natural peanut butter
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup mashed ripe bananas
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • frosting:
  • 3/4 cup marshmallow fluff
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons vegetable shortening
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar, or as needed
  • 2 tablespoons milk

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins

  • preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
  • sift flour, baking powder, baking soda, and salt together in a bowl.
  • beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
  • beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
  • bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
  • beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
  • spread frosting over cupcakes or pipe through a pastry bag.

No comments:

Post a Comment