FLUFFERNUTTER CUPCAKES

FLUFFERNUTTER CUPCAKES image

Categories Dessert

Number Of Ingredients 13

18.25 oz box yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
Frosting:
2 sticks salted butter, at room temperature
1 cup smooth peanut butter
1 teaspoon vanilla
1/4 cup milk
4 cups powdered sugar
7 oz jar marshmallow creme

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.