We're going to begin this post with a barrage of trivia. Prepare yourselves. Did you know that the fluffernutter sandwich is a)also called the liberty sandwich, b)practically the state sandwich of Massachusetts, and c)composed mainly of marshmallow creme, which was invented by one awesomely-named Archibald Query?
I'd say that's pretty impressive for a sandwich consisting of three pretty simple ingredients!
That sandwich (which, for the uninformed, is made using white bread, marshmallow creme, and peanut butter) was the inspiration for these cupcakes. I made peanut butter cakes using a recipe that I really like, as it yields soft and fluffy cupcakes with the perfect degree of peanut butteriness.
The filling (and frosting for some) was whipped marshmallow frosting, made using egg whites and sugar. If I had had actual marshmallow creme on hand, I most definitely would've used it to fill the cupcakes; the marshmallow frosting just didn't taste as much like marshmallows as I would've liked.
Since I ran out of the marshmallow frosting about halfway through, I went ahead and frosted some of the filled cupcakes with some peanut butter buttercream. Save those for the true peanut butter lovers in your herd.
It seems I have a new-found respect for Massachusetts, and I hope that one day the fluffernutter sandwich actually legally becomes the official state sandwich...because that would be awesome.
Fluffy Fluffernutter Fluffcakes
Makes 18 or so
Peanut butter cupcakes:
- 1-3/4 cups all-purpose flour
- 3/4 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 ounces butter, softened
- 1-1/3 cups sugar
- 2/3 cup creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 6 large egg whites
- 1-1/2 cups sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 12 ounces butter, softened
- 6 cups powdered sugar, sifted
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, for consistency
Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
Whisk dry ingredients in a large bowl. Cream the butter and sugar with a mixer until light and fluffy. Add the peanut butter. Add the eggs, one at a time, beating after each addition. Mix the sour cream and vanilla. Add the dry ingredients to the mixture and beat, being sure to scrape the sides of the bowl. Divide the batter among the muffin cups, filling each 2/3 full.
Bake the cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
To make the fluff, place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
To make the frosting, beat the butter until smooth. Add the peanut butter and beat until mixed. Add the powdered sugar a cup at a time and beat until smooth. Add vanilla and milk, if needed.
To assemble, carve a cone-shaped piece out of the center of each cupcake and fill with the fluff. Continue squirting if fluff frosting is desired, or frost with the peanut butter buttercream for a different effect.