Fluffernutter Treats in Cupcake Form

Ingredients

• Cupcake:
• 1 ⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup firmly packed light brown sugar
• 5 tablespoons creamy natural peanut butter
• 2 tablespoons unsalted butter, softened
• ¾ cup mashed ripe bananas
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• ½ cup milk
• Frosting:
• ¾ cup marshmallow fluff
• 2 tablespoons vegetable shortening
• 1 ½ cups confectioners' sugar, or as needed

Step 1

Lightly heat your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 2

In another large bowl, use an electric mixer to beat the brown sugar, peanut butter, and 2 tablespoons of butter until the mixture is smooth and creamy, about a minute. Then add the mashed banana, eggs, and 1 ½ teaspoons of vanilla extract, mixing until everything is combined.

Step 3

Now, gradually add the flour mixture to the peanut butter batter, alternating with the milk, and mix until just combined. Spoon the batter evenly into the muffin cups. Pop them in the oven and bake for about 20-23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 4

Let the cupcakes cool in the pan for about 15 minutes before moving them to a wire rack to cool completely. While they cool, make the frosting by beating together the marshmallow fluff, 2 tablespoons of butter, shortening, and 1 teaspoon of vanilla until smooth.

Step 5

Slowly add the powdered sugar, alternating with the milk, until the frosting reaches your desired thickness. Chill it in the fridge for about 15 minutes to firm up a bit, then spread or pipe it over the cooled cupcakes. Enjoy!