Yes, more cupcakes. I think I might eat cupcakes for every meal for the foreseeable future. You see- my birthday came and went, and from my husband– nothing. Not a card, not a present. Nothing. So I’m a little sad– but these cupcakes– they dull the pain Between these peanut butter and fluff cupcakes (from Confessions of a Cookbook Queen) and the cookies and cream cupcakes, I don’t know which one I should eat first. Or maybe I should eat them both at once Yup, that seems like a plan.
Luckily, I have some amazing girlfriends who took me out to celebrate with wine and death by chocolate cake. I am blessed to have some amazing friends. And peanut butter and fluff cupcakes!
- 1 box yellow cake mix
- 1 1/3 cups water
- 1/3 cup smooth peanut butter
- 1/3 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 2 sticks butter, melted
- 1 cup smooth peanut butter
- 1 tsp vanilla
- 1/4 cup skim milk
- 4 cups powdered sugar
- 7 oz jar marshmallow creme/fluff
- Servings: 24
- Difficulty: easy
Preheat oven to 350 degrees. Line cupcake tins.
In mixing, combine cake mix, water, peanut butter, vegetable oil, eggs and vanilla. Beat until well-combined. Fill liners 2/3 full and bake for 15 – 20 minutes.
Now make the frosting. In a mixer, beat butter, peanut butter, vanilla, and milk until smooth. Slowly add powdered sugar, start beating on low and then increase into smooth. Then mix in marshmallow creme.
Pipe frosting on cupcakes and top with mini nutter butters.