FLUFFERNUTTER CUPCAKES
Steps:
- 1. Preheat oven to 350. Line 24 muffin tins with cupcake liners. 2. In a large mixing bowl, combine cake mix, water, peanut butter, vegetable oil, eggs and vanilla. Beat on low speed for about a minute. Increase speed to medium and beat for 2 minutes more, scraping sides of bowl as needed. Fill liners 2/3 full and bake for 15 - 20 minutes or until tops spring back when lightly touched. Remove cupcakes from pan and cool on cooling rack. 3. Once cupcakes are completely cool, prepare frosting: In a large mixing bowl, beat butter, peanut butter, vanilla, and milk on medium-low speed until smooth. Slowly add powdered sugar, beating on low until just barely mixed in. Increase speed to medium high and beat for about 2 minutes. Using a rubber spatula, barely fold in marshmallow creme (you don't want it mixed completely in you want to see swirls). 4. Pipe frosting or frost with a spatula generously.
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Tejiri Osamede
[email protected]What is a fluffernutter?
Durga Parsad
[email protected]Meh.
murtala abdul
[email protected]Not bad.
Thelma Thebe
[email protected]Easy peasy!
Chumki Chy
[email protected]Yum!
Hassan Kabbani
[email protected]These cupcakes were a total flop. They didn't rise properly and they were dry and crumbly. I'm not sure what went wrong, but I won't be making them again.
Akande Gaffar
[email protected]I made these cupcakes for my kids and they loved them! They're so simple to make and they're a great way to use up leftover marshmallow fluff.
NxT Nirjon
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think next time I'll use less sugar.
NOZIPHO ALEXIA JOJO
[email protected]I've made these cupcakes several times and they always come out great. They're moist, fluffy, and have a wonderful flavor. I love that they're so easy to make too. Thanks for sharing!
Dimpho Mbewe
[email protected]These cupcakes were a hit at my party! They're so easy to make and they taste delicious. I used a gluten-free flour blend and they turned out perfectly. Thank you for sharing this recipe!