"Fluffernutter Cupcakes"

Well let me first apologize for my hiatus, I have been INSANELY busy, OK now we can move onto how fabulous these "Fluffernutter" cupcakes are! Wow! The frosting I could eat by the spoon full (and I did), the creamy marshmallow fluff inside was to die for, and the vanilla based cake tied in all the flavors perfectly.

 

So today is Wednesday which means MINI CHURCH night!!!! Yahoo!!! The group is much like these cupcakes, sweet inside and out... As of lately we have been studying what kind of church Jesus would want to attend. It's where He is the focus, not us! Well let me just tell you Hope, and our awesome mini church does a great job in keeping Him the focus so I like to bake something that is as amazing as they are.

Now onto how to make these bad boys... I found this recipe on Gingerbread Bagels and they looked too good not to make. Here's what you will need:

Fluffernutter Cupcakes

Vanilla Cupcakes
2 cups all purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup very soft shortening (not melted but really soft!)
2 large eggs, at room temperature
3/4 cup whole milk
1 Tablespoon vanilla extract

Filling
Marshmallow Cream

Peanut Butter Frosting
1 cup powdered sugar, sifted
7 Tablespoons unsalted butter, softened
1 cup creamy peanut butter (not the natural kind)
1 teaspoon vanilla extract
1/3 cup heavy whipping cream

Decoration
Mini Marshmallows, cut in half

OK here's a tip, when you are squeezing in the filling make sure to squeeze till the top of the cupcake rises (nearly cracks). Others wise the cupcake doesn't have the filling it needs. Also make sure your cupcakes are completely cool before piping the fluff inside and frosting the top. IF you have any left overs make sure to refrigerate due to the heavy whipping cream in the frosting. Most importantly... ENJOY!!