Recipe by Elizabeth Kurtz

Fluffernutter Cupcakes with Marshmallow Swirl

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Parve Parve
Medium Medium
12 Servings
1 Hour, 30 Minutes

I grew up in a healthy household. My mom sent carrot sticks and sliced apples for snack, while my friends brought store- bought potato chips. As an adult I’m grateful for this, but as a kid I definitely felt like I was missing out! The one indulgence my mom did make us was flutternutter sandwiches; yes, with creamy, sugar-filled Skippy peanut butter and marshmallow fluff. Okay, she put it on sliced whole wheat bread, but it was still GOOOOOOD. I still have an affection for that flavor combo, and thus these cupcakes are a throwback to my healthy (or not-so-healthy) childhood.



  • 1/4 cup (1/2 stick) margarine or butter, softened

  • 1/2 cup Gefen Creamy Peanut Butter

  • 1 cup sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 and 1/2 cups all-purpose flour, such as Glicks

  • 1 and 1/4 teaspoons baking powder

  • 1/3 cup non-dairy creamer, soy milk, or milk

  • 1/2 cup peanut butter morsels

  • 2/3 cup marshmallow fluff

Peanut Butter Filling

Marshmallow Buttercream Frosting

  • 1 cup (2 sticks) margarine or butter, softened

  • 1 and 1/2 cups marshmallow fluff

  • 1 tablespoon vanilla extract


To Make the Cupcakes


Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin.


In an electric mixer, cream butter and peanut butter together until smooth and creamy, about three to four minutes. Add sugar and eggs and beat together until fluffy. Add vanilla and mix.


Combine flour and baking powder in a bowl. Add half of the flour mixture to the mixer, mixing until just combined. Add non-dairy milk, and then remaining flour mixture, mixing between each addition. Fold in peanut butter morsels and marshmallow fluff.


Divide batter among the muffin cups, filling each cup two-thirds of the way. Bake for 15 to 18 minutes. Let cool completely before frosting.

To Make the Filling


In an electric mixer, beat margarine or butter and peanut butter until creamy. Add vanilla. Turn the  mixer to low speed and add in confectioners’ sugar to incorporate. Increase speed to medium-high and beat for two to three minutes until fully combined, scraping down the sides. If the frosting is too thick, add nondairy milk and beat for one to two minutes more.


With a knife, cut out a small piece from the center of each cupcake. Fill with peanut butter frosting, reserving about two tablespoons to drizzle over top.

To Make the Frosting


In a clean mixer, beat margarine or butter until creamy. Add marshmallow fluff and beat for two to three minutes, then add vanilla. With the mixer on low speed, add confectioners’ sugar, one cup at a time, until fully incorporated. Beat on medium-high speed for two to three minutes. If the mixture is too runny, add a bit more sugar. If it’s too thick, add a bit of nondairy milk, one tablespoon at a time.


Frost cupcakes with marshmallow frosting, then drizzle with melted reserved peanut butter filling.


These can be stored at room temperature for a day or two or frozen for up to three months.


Photo and Styling by Chay Berger

Fluffernutter Cupcakes with Marshmallow Swirl

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