Fluffernutter Cupcakes

Name: Fluffernutter Cupcakes
Total time: 110
Yield: 12
Ingredients: 1 ⅔ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup firmly packed light brown sugar; 5 tablespoons creamy natural peanut butter; 2 tablespoons unsalted butter, softened; ¾ cup mashed ripe bananas; 2 large eggs; 1 ½ teaspoons vanilla extract; ½ cup milk; ¾ cup marshmallow fluff; 2 tablespoons unsalted butter, softened; 2 tablespoons vegetable shortening; 1 teaspoon vanilla extract; 1 ½ cups confectioners' sugar, or as needed; 2 tablespoons milk

Recipe by Natalie Perry from allrecipes.com

Dessert 2 Hr. 50 Mins.

Ingredients

12 servings

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1 ⅔ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup firmly packed light brown sugar
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5 tablespoons creamy natural peanut butter
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2 tablespoons unsalted butter, softened
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¾ cup mashed ripe bananas
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2 large eggs

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1 ½ teaspoons vanilla extract
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½ cup milk
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¾ cup marshmallow fluff
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2 tablespoons unsalted butter, softened
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2 tablespoons vegetable shortening
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1 teaspoon vanilla extract
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1 ½ cups confectioners' sugar, or as needed
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2 tablespoons milk

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt together in a bowl.
Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
Spread frosting over cupcakes or pipe through a pastry bag.