Fluffernutter Cupcakes

Feb 1, 2026

Ingredients:

For the Peanut Butter Cake:

• 1/2 cup + 6 tablespoons all purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup + 2 tablespoons light brown sugar
• 1/4 cup sour cream
• 1/3 cup creamy peanut butter
• 6 tablespoons whole milk
• 2 tablespoons + 2 teaspoons vegetable oil
• 1 egg 
• 1 teaspoon pure vanilla extract

For the Marshmallow Buttercream:

• 1 cup (2 sticks) unsalted butter, room temperature
• 7 ounces (one small container Jet Puffed), marshmallow cream
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar

For the Cookies (optional):

• 3/4 cup all purpose flour
• 1/4 teaspoon + 1/8 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter flavored Crisco
• 1/2 cup peanut butter
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 egg

Directions:

For the Peanut Butter Cake:

1. Preheat oven to 350 F. Line your cupcake pan with 9 paper liners and set aside. 
2. In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside. 
3. In a separate medium mixing bowl, whisk together brown sugar, sour cream, peanut butter, milk, vegetable oil, egg and vanilla extract. 
4. Create a well in the center of the flour mixture and pour in the liquid mixture. Whisk until just combined. 
5. Divide the batter evenly into your prepared liners. It'll be about 1/4 cup in each. 
6. Bake for 22 minutes or until a toothpick inserted into the center comes out pretty much clean with a few small crumbs. Allow to cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling completely.

For the Marshmallow Buttercream:

1. While the cupcakes are baking, you can go ahead and prepare the frosting. Start by adding the butter to a large mixing bowl. Mix with an electric mixer for 2-3 minutes until light and fluffy. Beat in the marshmallow cream for 2-3 additional minutes until it becomes light and fluffy. Beat in the vanilla. 
2. Beat in the powdered sugar 1/2 cup at a time, scraping the bowl as needed, until all of the powdered sugar has been mixed in. 
3. Add the frosting to a piping bag and snip off the tip. Pipe the buttercream in a swirl to the tops of all of the cupcakes as pictured.

For the Cookies (optional):

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.
3. In a separate medium mixing bowl, beat together the butter and peanut butter for about two minutes until light in color. Beat in the sugars until light and fluffy.
4. Beat in the vanilla and the egg.
5. Add in the flour and mix until just incorporated.
6. Roll the batter into teaspoon sized balls and place about an inch and a half apart on your prepared baking sheet. Use a fork to make a criss-cross pattern on the tops of the cookies. (If the dough is too sticky for this step, you can chill in the fridge for half an hour first.)
7. Bake for 6-8 minutes until golden brown. Allow to cool completely on the baking sheet. Repeat with the remaining dough. Place one cooled cookie onto the top of each cupcake.

*Store in an airtight container at room temperature for up to 3 days.

*You can use unsalted room temperature butter in place of the Crisco, if desired.

*If you don't want to make cookies, you can use NutterButters on top of the cupcakes instead.

*If you like this recipe, you can try my Peanut Butter Cupcakes with Peanut Butter Frosting too!

Makes 9-10 Cupcakes