Were you fortunate enough to have had a childhood that included Fluffer Nutter sandwiches? Creamy peanut butter and marshmallow creme slathered on worthless white bread…
nutritionally deficient Delicious! Let’s temporarily excuse the fact that this “sandwich” is seriously lacking in nutritional value. After all, this was before we knew about the evils of corn syrup and the benefits of whole grains. Let’s focus instead on the amazing flavor combination of peanut butter + marshmallow and all of the fun dessert possibilities it presents.
My husband adored this sandwich as a kid and has been known to indulge as an adult too. He celebrated his birthday recently and requested these Fluffer Nutter Cupcakes for his birthday treat. White cake filled with marshmallow fluff and topped with a swirl of to-die-for peanut butter frosting. The perfect way to be a kid again when the calendar is claiming that you’re closer to 40 than 30 these days. Happy Birthday Honey!!
Classic White Cupcakes
Yield: 16-18 cupcakes
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 2/3 cups sugar
2 teaspoons vanilla extract
4 large egg whites
1 cup sour cream
1/3 cup warm water
- Preheat the oven to 350 degrees.
- Line 2 cupcake pans with paper liners (16-18 wells).
- In a medium bowl combine the flour, baking powder, baking soda, and salt together.
- In the large bowl of a stand mixer, beat the butter, sugar, and vanilla until fluffy.
- Add egg whites to the butter mixture one at a time, beating after each addition. Scrape the sides as you go to make sure everything is being incorporated.
- Combine the sour cream and warm water in a small bowl or a 2-cup measuring cup.
- Alternatively add the flour mixture and the sour cream mixture to the butter mixture until everything is combined (2-3 rounds of alternate additions).
- Scoop batter into the prepared cupcake pans, filling each well 2/3 full.
- Bake in the preheated oven for about 20 minutes. Check for doneness using a touch or toothpick test starting at 17 minutes.
- Cool the baked cupcakes completely before filling with marshmallow creme and topping with peanut butter frosting (recipes below). Garnish with chopped roasted (or honey roasted) peanuts if desired.
adapted from a C&H Sugar recipe that I found long, long ago. The recipe is no longer on their site.
Homemade Marshmallow Fluff
Yield: enough to fill 18 cupcakes and have plenty leftover. Leftovers can be frozen for future use with good results.
1 Tablespoon meringue powder
3 Tablespoons warm water
1 cup light corn syrup
1/4 teaspoon salt
1 cup powdered sugar
1 1/2 teaspoons vanilla extract
- In the bowl of a stand mixer fitted with the whisk attachment, combine the meringue powder, warm water, corn syrup, and salt. Beat on high for about 10 minutes or until thick.
- Beat in the powdered sugar on low until combined.
- Beat in the vanilla extract.
- Use to fill your cupcakes or for any other recipe that calls for marshmallow fluff.
- To fill cupcakes, I usually put the fluff into a pastry bag fitted with a star or large round icing tip. I plunge the tip into the center of each cooled cupcake and squeeze until you feel the cupcake expand a little. It might ooze out the top a little when you pull the tip out, but you’ll cover that up with your frosting.
adapted from this recipe.
To Die For Peanut Butter Frosting
Yield: enough to frost 18 cupcakes
12 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 teaspoon vanilla
6 cups powdered sugar
1/2 cup creamy peanut butter
- Beat cream cheese, butter, and vanilla together in a stand mixer fitted with the wire whisk attachment until smooth, scraping down the sides of the bowl as you go.
- Beat in the powdered sugar 2 cups at a time.
- Add peanut butter and whip until smooth.
- Use a pastry bag and an icing tip (I used Wilton tip #1A) to frost your cupcakes.
adapted from a source I found long ago and I can’t seem to find the original.