Fluffernutter Frosting Recipes

MARSHMALLOW FLUFF BUTTERCREAM

Steps:

• In your mixer bowl, cream you butter until it is light and fluffy. (Go ahead and let it go for a minimum of 2 minutes.)
• Add in the powdered sugar, vanilla extract and marshmallow fluff. Mix on medium for about 4 minutes.
• Get ready to have your socks knocked off.

FLUFFERNUTTER FROSTING

Steps:

• Beat with electric mixer on medium speed the peanut butter, margarine and vanilla.
• Add the fluff and beat until completely incorporated.
• Add sugar and milk and beat until smooth.
• Frosts a round 2-layer cake or a 9" x 12" cake.

FLUFFERNUTTER CUPCAKES

Steps:

• 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.