Fluffernutter Cupcakes

Fluffernutter Cupcakes



  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/4 cups white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 3/4 cup fluff
  • Banana Chips(optional)
  • Potato Chips(optional)


Preheat your oven to 350 degrees. In a bowl, mix the honey(I used maple-agave blend) and peanut butter. Beat in the eggs one at a time and add the vanilla extract. In a seperate bowl, sift together the flour, baking powder, and salt. Add the milk(I used original Almond Breeze) to the peanut butter mixture and blend. Slowly incorporate the dry into the wet until the batter is only slightly lumpy. Line a 12-well muffin tin and use an ice cream scooper to transfer the batter into the tin. Bake for 15 to 20 minutes, until the top springs back to a touch.


Let the cupcakes cool completely. With a frosting knife, frost each cupcake with a tablespoon of fluff(I used an all-natural, vegan marshmallow spread). Garnish with potato chips or banana chips.

Recipe: Fluffernutter Cupcakes

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4 Responses to “Fluffernutter Cupcakes”

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Question…I don’t know what fluff is? HELP! 🙂

Fluff is marshmallow spread. Technically it’s the name of a brand of marshmallow spread but it’s so popular that it’s come to just stand in for the product. It’s essentially marshmallow that’s semi-liquid at room temperature. Fluff is made of vanillin, egg whites, corn syrup, and sugar syrup, but there’s also a good market of vegan and natural versions of the same

um, OMG these look good. u think it owuld work okay with just whole wheat flour? or half and half, maybe?

I think they would work fine with any flour. That’s probably just what I had on hand at the time. In general, I’ve never really had a problem switching flours in recipe from whole wheat to all purpose or even spelt

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