Funky banana cupcakes with creamy peanut butter filling and a luscious marshmallow frosting! Fluffernutter is the classic combination of peanut butter and banana BUT with the addition of delicious marshmallow fluff, hence the fluff in fluffernutter. A “traditional” fluffernutter sandwich is with peanut butter, sliced banana, and marshmallow grilled to perfection. This cupcake is a play on this fun sammie. The banana cupcake base is super moist and flavorful, following the quick and easy peanut butter filling (ONLY 4 INGREDIENTS), and topped off with my favorite marshmallow buttercream. An all-star pairing if I do say so myself. 😉 Learn how to make these cupcakes down below.
How To Make Fluffernutter Cupcakes:
You Will Need:
- ripe bananas
- unsalted butter
- vegetable oil
- granulated sugar
- light brown sugar
- eggs
- buttermilk
- all-purpose flour
- baking powder
- salt
- ground cinnamon
Tip: Make sure the bananas are super ripe! The riper the banana the sweeter and more of the banana flavor will shine through in the baked cupcakes.
Core. Fill. Frost. Enjoy.
Core: Cooled banana cupcake.
Fill: With peanut butter filling.
Frost: With marshmallow frosting. I used a small Wilton coupler tip.
Enjoy: Your delicious cupcakes!
And there you have it, delicious, easy, and beautiful fluffernutter cupcakes! Love the PB/Banana combo? Try me Peanut Butter Banana Pavlova Recipe. My Fluffy Banana Nut Cookies are also a good idea! Happy Baking! Love the Big Booty Baker
Fluffernutter Cupcakes
Ingredients
Banana Cupcakes
- 1½ cups (350g) mashed ripe bananas about 3 bananas
- ¼ cup (57g) unsalted butter melted
- ¼ cup (60ml) vegetable oil
- ⅔ cup (133g) granulated sugar
- ½ cup (100g) light brown sugar firmly packed
- 2 eggs
- ¼ cup (60ml) buttermilk
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
Peanut Butter Filling
- ¼ cup (57g) unsalted butter at room temperature
- ½ cup (120g) peanut butter
- ¼ cup (60ml) heavy whipping cream
- 1 cup (130g) powdered sugar sifted
Marshmallow Frosting
- ½ cup (113g) unsalted butter at room temperature
- 1 cup marshmallow fluff/creme
- 1 tsp vanilla extract
- ¼ cup (60ml) heavy whipping cream
- 2 cups (240g) powdered sugar
- ¼ tsp salt
Instructions
For the Banana Cupcakes:
- Preheat oven to 350°F, this recipe makes 16 cupcakes so line one 12 cupcake tin with liners and another with 4 liners; set aside.
- In a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat will mash bananas together with the melted butter, oil, and sugars until well combined.
- Beat in eggs one at a time, then buttermilk.
- In a separate bowl whisk together all of the dry ingredients: flour, baking powder, salt, and cinnamon. Gently fold dry mix into the wet mix until just combined.
- Divide prepared batter evenly among the 16 cupcake liners. Bake for 17-19 minutes or until a toothpick comes out clean with a few crumbs. Let cool for 5 minutes then remove cupcakes from the tins and let cool on a wire rack.
For the Peanut Butter Filling:
- Cream together butter and peanut butter until light and fluffy with a hand mixer or in a stand mixer fitted with a paddle attachment, add in half of the heavy cream and mix, then add in the powdered sugar and whipping cream and beat on high until light and fluffy.
For the Marshmallow Frosting:
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until fluffy and smooth. Add 2 cups confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute.
To Assemble:
- Core the middle of each cupcake using a cupcake corer or small knife. Fill each cupcake with peanut butter filling and top with marshmallow frosting. Enjoy!