Fluffernutter Cupcakes

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. (2 minutes)

Recipe View In a large bowl, using an electric mixer, beat together the brown sugar, peanut butter, and 2 tablespoons of softened butter until creamy and well combined. (3 minutes)

Recipe View Add the mashed bananas, eggs, and 1 1/2 teaspoons of vanilla extract to the peanut butter mixture. Beat until just incorporated. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)

Recipe View Divide the batter evenly among the prepared muffin cups. (3 minutes)

Recipe View Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (20-23 minutes)

Recipe View Let the cupcakes cool in the muffin tin for 15 minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View For the frosting, in a large bowl, beat together the marshmallow fluff, 2 tablespoons of softened butter, vegetable shortening, and 1 teaspoon of vanilla extract until smooth and creamy. (3 minutes)

Recipe View Gradually add the confectioners' sugar, alternating with the milk, until the frosting reaches your desired consistency. (5 minutes)

Recipe View Chill the frosting in the refrigerator for at least 15 minutes to allow it to thicken slightly. (15 minutes)

Recipe View Once the cupcakes are completely cooled, frost them with the marshmallow fluff frosting using a knife, spatula, or piping bag. (10 minutes)