PEANUT BUTTER CUPCAKES (WITH MARSHMALLOW FROSTING)

Ingredients

For The Cupcakes

• 3 cups cake flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 16 tbsp. unsalted butter at room temperature
• 2 cups sugar
• 5 large eggs at room temperature
• 1/2 cup peanut butter
• 1¼ cups buttermilk at room temperature
• 2 tbsp. vanilla extract

For the peanut butter filling

• 1 cup confectioner sugar
• 4 ounces softened cream cheese
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 1 Tablespoon milk

For the Marshmallow Frosting

• 1 1/2 cup granulated sugar
• 1/3 cup cold water
• 2 egg whites
• 1/4 teaspoon cream of tartar
• pinch of salt
• 1 1/2 teaspoon vanilla

Instructions

For the Cupcakes

1. In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
2. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
3. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Add in your peanut butter and mix to combine. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
4. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

https://www.bostongirlbakes.com/fluffernutter-cupcakes/

Advertisement