Thursday, July 31, 2014

Peanut Butter Cupcakes with Marshmallow Cream Cheese Frosting

Okay, so this summer I have unfortunately not baked as much as I would have liked to. (Hence the lack of posts.) Work and roommate boding has taken up most of my time.  Not that I haven't had a BLAST this summer!  I mean how could you be bored with sushi dates, a harry potter marathon, late night walks to DQ down the street, and Sunday nights at the swing dancing club in town!

But, I did have time to make these fantastic cupcakes!  My roommate who doesn't usually like peanut butter flavored things said she loved them!  My other roommate was real sad there were only two left when he finally got to them.

The flavors between the cupcake and frosting are surprisingly complimentary.   Cream cheese frosting is usually too rich for me, but the addition of the marshmallow fluff makes it perfect!

Peanut Butter Marshmallow Cream Cheese Cupcakes
Recipe Adapted From: Cinnamon Spice and Everything Nice 

1 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup butter, softened
1 1/3 cups granulated sugar
2/3 cup creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 tsp vanilla 
8 ounces cream cheese, softened
1 stick unsalted butter, softened
4 cups confectioners sugar
2 cups marshmallow fluff
1 tsp vanilla 

Preheat your oven to 350 degrees and line your cupcake pan with paper liners.

In a bowl, whisk together the flour, baking powder, salt and baking soda.

In the bowl of a mixer, beat the butter and sugar together until it is light and fluffy.  This should take about 2-3 minutes. 

Add the peanut butter to the butter and sugar and beat for another 2 minutes.

Add in the eggs, one at a time, and beat for 30 seconds or so after each addition.  Make sure to also scrape down the sides between too. 

With the mixer speed on low, add the dry ingredients in thirds, alternating with the sour cream and vanilla.  Start and end with the dry ingredients. DO NOT OVER BEAT. 

Fill the muffin liners about 3/4 full.  Bake for 18-20 minutes, after a toothpick comes out clean.

Let cupcakes cool for about 5 minutes in the pan before moving to a wire rack to cool completely.

Beat the cream cheese and butter together on medium until it is light and fluffy, about 2 minutes.
Add the  sugar and beat on low until combined, then increase speed to medium and beat for about 5 more minutes.  Scrape down the sides occasionally.

Beat in the marshmallow fluff and vanilla on low for about 2 minutes.  

Refrigerate for at least 20 minutes before piping onto the cupcakes.

Enjoy! :)