If you grew up on this classic sandwich of peanut butter and fluff you are going to love these peanut buttter and marshmallow fluff cupcakes and so will everyone who knows you! Peanut butter cupcakes filled with a peanut butter mousse and topped with a toasted marshmallow meringue frosting!
So growing up, one of my favorite go to sandwiches was a fluffernutter. So perhaps it should have been a no brainer that I ended up moving as an adult to where fluff was born.
I think it was fate.
I think it was also fate that I make this cupcake. My inner child did a serious happy dance when I bit into this cupcake.
Why haven’t I made this cupcake sooner for you to share with your family and friends? If I could deliver you a dozen right now I totally would. A light and fluffy peanut butter cupcake, that is filled with a peanut butter mousse, and topped with a toasted marshmallow frosting. This cupcake is off the hook (am I allowed to still use that phrase?) Oh well, I just did.
So let’s talk more about the recipe, so you can get to making it ASAP.
The peanut butter cupcake is simply my vanilla cupcake recipe with the addition of peanut butter. It’s a super simple recipe. In fact I used the same peanut butter cupcake to turn another classic sandwich into a crazy good cupcake- these peanut butter and jelly cupcakes . And I decided why stop there? Let’s make another peanut butter cupcake! And why not make my other favorite sandwich into a cupcake.
I thought this cupcake could use a little extra peanut butter, so I decided to make a peanut butter filling. This filling is no bake, and totally rocks. It’s so creamy and delicious. If you are new to adding a filling to a cupcake, then read my post on 4 ways to core a cupcake. Two of my favorite tools to fill a cupcake is probably the melon baller or apple corer.
Now for the toasted meringue frosting. This frosting is easier than it looks. This frosting comes together in 7 minutes. So guess what the name is. Yup, 7 minute frosting. I used this frosting for my lemon meringue pie cupcakes as well. First start by heating your egg whites, sugar, water and corn syrup in a heatproof bowl over a pot of simmering water. I use my stand mixer bowl for this step. You need to whisk this mixture now for 6-7 minutes. I like using my stick blender for this step and save myself the intense arm workout. You could also use a hand blender for this step as well. After about 7 minutes, you will take it off the heat, add in your vanilla extract then beat on high for additional for another 1-2 minutes until stiff peaks form.
So now once your cupcakes are cooled, filled, and the frosting is made time to pipe the frosting. I used my French star tip for these cupcakes. And now for the super fun part! Toasting the frosting! I recently purchased my new kitchen torch and I am loving it! It’s so much fun to use!
If you don’t have a kitchen torch you can put your cupcakes in the oven on a cookie sheet, and set the oven to broil. But be careful! Don’t walk away! Your cupcakes will go from toasted to burnt to on fire before you know it!
Why This Recipe Works: Peanut butter and marshmallow are seriously quite the pair. I don’t think this cupcake really needs an explanation as to how crazy delicious it is! There are quite a few components to this cupcake. You can make the filling ahead of time. Two to three days ahead of time if you want. Just store it in the fridge! I really do hope you try this cupcake and share with friends the awesomeness. I mean at least share one, you can keep the rest for yourself! I won’t judge.
The Science Behind The Sweets: What Egg Whites Are Best For Meringue?
To put it simply fresh room temperature eggs are best for meringue. But why? Well fresh is best if you can get them. Like literally run out to your chicken coop now. Oh, you don’t have one? Me neither. But as soon as those eggs are laid, they begin aging. When first laid, they are quite acidic and as they age they become more alkaline. Egg whites are mainly water (90% water, and 10% protein). And when you beat egg whites, you cause the proteins in the egg whites to uncurl. So when eggs are freshest, that acidity to helps to uncurl the proteins in the egg whites which helps them to foam. And when they are at room temperature the proteins are less curled so they basically been given a head start in to whipping them up into a meringue. So keep in mind, if your egg whites are colder they probably take a little longer in your stand mixer.
Of course, the older the eggs and the more room temperature they are means those egg whites will need a little help in remaining stable. That’s where a little acid (like cream of tartar) helps those egg whites to remain stable and the same as the sugar to help keep those proteins together.
So regardless of how old your eggs are or what temperature they are- they can be whipped into a meringue- it may just take a little more time (cold eggs) and need a stabilizer to hold them all together (older eggs).
To Make These Cupcakes You Will Need:
- Cupcake Pans
- Cooling Racks
- Cupcake Liners
- Piping/Pastry Bags
- Ateco Tip – French star
- Stand Mixer or Metal Bowl– you just need a heatproof bowl in order to make the frosting
- Hand Mixer or Stick Blender– to make the frosting (yes I own them both, my hand mixer is cranberry and my stick blender is purple of course)
- Kitchen Torch
- Dry Measuring Cups and spoons
For Help In Making and Decorating Cupcakes Check Out These Posts:
How To Swirl Frosting (3 ways + a video!)
For More Cupcake Recipes Check These Out…
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
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.
For the peanut butter filling
In a stand mixer bowl, using your paddle attachment combine all ingredients and mix to combine. You can also do this with a hand mixer in a mixing bowl as well. If all you have is a whisk, make sure your ingredients are room temperature and use those muscles! Keep refrigerated until ready to use! Once your cupcakes are cooled, remove the center and fill with the peanut butter mousse.
For the frosting
1.Combine the egg whites, sugar, water, and corn syrup in a large stainless steel bowl or any other heatproof bowl. Use an electric handheld mixer to beat the ingredients together until well combined. Place the bowl over a saucepan of simmering water. Continue to beat on medium-low speed for 3 minutes. Turn the speed up to high and beat for 3-4 minutes or until soft peaks begin to form.
2.Remove from heat, add the vanilla extract, and continue beating on high until the frosting is thick and spreadable, about 1-2 minutes. Cool to room temperature and use immediately. Pipe onto your cupcakes with a piping bag and pastry tip (I used a French star tip, but any tip will do.) Then lightly torch the frosting with a kitchen torch. Alternately, you could place them in your oven (put them on a cookie sheet, and no closer than middle rack) and set to broil but keep a really close eye one them otherwise they will burn!
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