What is a fluffernutter, you ask? A fluffernutter sandwich is peanut butter and marshmallow fluff stuffed between two pieces of white bread. So just think of that, but transform it into a cupcake. These fluffernutter cupcakes have a vanilla cake topped with a peanut butter cream cheese frosting and a toasted meringue (AKA marshmallow fluff). It does NOT get any better than that.
1 ¼cups(157grams)all purpose flourspooned and leveled
½teaspoonbaking soda
½teaspoonsalt
¼cup(57grams)unsalted butterroom temperature
¼cup(50mL)vegetable oil
¾cup(150grams)granulated sugar
2eggsroom temperature
1teaspoonvanilla extract
½cup(120mL)whole milkroom temperature
Peanut Butter Cream Cheese Frosting
4ozcream cheeseroom temperature
¼cup(57grams)unsalted butterroom temperature
¼cup(65grams)all natural creamy peanut butter
1 ½-2cups(180-240grams)powdered sugar
1pinchsalt
½teaspoonvanilla extract
1-2tablespoonsmilk/heavy creamroom temperature, if needed
Meringue
4egg whites
1cup(200grams)granulated sugar
½teaspooncream of tartar
½teaspoonvanilla extract
Instructions
Cupcakes
Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with cupcake liners. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium-high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
With the mixer on low speed, stream in the granulated sugar then beat on medium-high speed until combined and fluffy.
Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. Add the vanilla extract and mix on low-medium speed until combined.
With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
Divide the batter evenly amongst the cupcake cups. The batter should be the perfect amount for 12 regular-sized cupcakes. Fill the liners until they are ½-3/4 of the way full.
Bake the cupcakes for 16-18 minutes until a toothpick inserted into the center of the cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Peanut Butter Cream Cheese Frosting
While the cupcakes are baking and cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the cream cheese and butter by themselves until the mixture is light and fluffy. On high speed for 5 minutes. Make sure they are both room temperature - if they are too cold, you may end up with grainy frosting.
Add the peanut butter and beat on medium-high speed until combined. Add the powdered sugar, salt, vanilla extract and milk/heavy cream and mix on low speed for 30 seconds and then on high speed until completely combined.
You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on the desired consistency. Cover tightly and set aside in the fridge.
Meringue
Once the buttercream is done, make the meringue. Fill a sauce pan with about two inches of water and bring it to a gentle simmer.
Separate the yolks from the egg whites and make sure NONE of the yolk gets into your egg white mixture. Any fat can prevent your meringue from setting up and getting those stiff peaks.
In a heat proof bowl, place the egg whites, sugar, cream of tartar and vanilla extract. Place the bowl on the sauce pan over the simmering water but do NOT let the bottom of the bowl touch the simmering water. If you think there is too much water, pour a little out. You can also use a double boiler if you have one.
Continuously whisk while the mixture heats up. It will start out thick but will thin out as you keep on whisking. Whisk for about 4-5 minutes until the mixture is thin and frothy on top. If you have a thermometer, it should be around 160 degrees Fahrenheit.
Remove from the heat. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment (preferred method), beat on high speed for 5-6 minutes until luscious, puffy, stiff peaks form.
You will most likely have left over meringue - store it in an airtight container in the fridge. It is delicious to top on ice cream, dip berries in, etc.!
Assemble
Once the cupcakes are cool and the frosting and meringue are finished, we assemble. I like to use piping bags for this, but it is not necessary. You can also use a ziplock bag with the corner cut off. Pipe or dollop some of the peanut butter cream cheese frosting across the entire top of the cupcake. Follow with a dollop of the meringue. If you have a kitchen torch, I highly suggest toasting the meringue. Repeat this process with all of the cupcakes. Enjoy!
Notes
I like to scrape down the bottoms and sides of the bowl every time after I add a new ingredient, this will ensure the cupcakes are properly mixed.