There’s something truly magical about the smell of cupcakes baking in the oven, wrapping around you like a warm hug on a chilly Southern afternoon. These Peanut Butter Marshmallow Cupcakes will transport you straight back to your grandmother’s kitchen, where the air was filled with laughter, love, and the sweetest aromas. Each bite is a delightful blend of nostalgia and joy—perfect for sharing with family and friends.
Why make this recipe?
There’s never a wrong time for cupcakes, but these little delights are especially suited for celebrations or just a sunny afternoon spent reminiscing. The combination of creamy peanut butter and fluffy marshmallow brings a playful twist to those beloved desserts we remember from childhood. They’re more than just a treat; they’re a little piece of home, ready to bring smiles and spark memories.
How to make Peanut Butter Marshmallow Cupcakes
Ingredients:
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup light sour cream
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 1 1/2 cups unsalted butter
- 1 cup creamy peanut butter
- 5 1/2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 tablespoon pure vanilla extract
- 1 jar marshmallow creme
- Optional: 2 jars marshmallow creme, 2 cups chopped peanuts
Directions:
- Preheat that lovely oven of yours to 350°F and get a cupcake pan lined with those pretty liners.
- In a mixing bowl, blend together the granulated sugar, vegetable oil, eggs, and vanilla until they’re just meshed together.
- Stir in that soft, luscious sour cream and mix real well.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet one, alternating with milk, and stir just until combined.
- Fill those cupcake liners about two-thirds full and bake for 14-16 minutes. A toothpick should come out clean! Once done, let them cool completely.
- For the frosting, whip up the butter until it’s gloriously light, then mix in the peanut butter until smooth. Gradually add powdered sugar, vanilla, and heavy cream until everything’s well combined. Finally, fold in the marshmallow creme, making it cloud-like perfection.
- With a nifty little tool, core the cupcakes and fill them with marshmallow creme. Then, frost them beautifully and, if you like, press some chopped peanuts onto the sides for a little extra crunch.
How to serve Peanut Butter Marshmallow Cupcakes
These cupcakes shine bright whether served at a backyard barbecue, a cozy family gathering, or simply as an afternoon treat. Place them on a pretty platter and watch as smiles spread from ear to ear. They’re lovely just as they are, but feel free to drizzle some chocolate syrup on top or sprinkle a few extra peanuts for a fancy touch!
How to store Peanut Butter Marshmallow Cupcakes
Store these delectable cupcakes in an airtight container at room temperature for up to three days, or in the fridge if you’re lucky enough to have leftovers (they’re usually gone before you know it!). These treats can also be frozen for up to two months if wrapped tightly. Just remember to let them thaw gently before indulging again.
Tips to make Peanut Butter Marshmallow Cupcakes
- Make sure your butter is at room temperature for easy mixing.
- For a taste that’s truly out of this world, consider adding chopped chocolate or a swirl of chocolate ganache on top of each cupcake.
- If you happen to have some crunchy peanut butter on hand, don’t hesitate to swap it in—you’ll add a delightful texture!
Variations
While these cupcakes are perfect as is, you could also try different flavors of marshmallow creme or even add chocolate chips to the batter for a noodle of extra sweetness. If you’re feeling adventurous, a sprinkle of sea salt on top could elevate the flavors, just like those gourmet sweets you find in little artisan bakeries!
FAQs
1. Can I use natural peanut butter in this recipe?
Absolutely! Just keep in mind that natural peanut butter has a different texture than creamy options, so it might slightly change the frosting consistency.
2. Is marshmallow creme the same as marshmallow fluff?
They are pretty much the same thing! Either will work beautifully in this recipe, bringing that delightful gooeyness you’re looking for.
3. How can I make these cupcakes gluten-free?
Substituting all-purpose flour for a gluten-free blend will do the trick. Make sure your baking powder is also gluten-free.
Conclusion
Baking is more than just a culinary task; it’s a cherished tradition that brings families together, reminiscing over shared stories and sweet treats. So why not try these tasty Peanut Butter Marshmallow Cupcakes at home? They’re a recipe born from love and simple ingredients, just like the best Southern meals. For more delightful recipes and inspiration, check out Beyond Frosting and indulge in some other creative flavors found at Joy the Baker. Happy baking and sharing, y’all!
Peanut Butter Marshmallow Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, blend together sugar, vegetable oil, eggs, and vanilla until combined.
- Stir in sour cream until well mixed.
- In another bowl, combine flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with milk, and stir until just combined.
- Fill the cupcake liners about two-thirds full and bake for 14-16 minutes until a toothpick comes out clean. Let them cool completely.
- In a bowl, whip the butter until light and fluffy, then mix in the peanut butter until smooth.
- Gradually add powdered sugar, vanilla, and heavy cream until well combined.
- Fold in the marshmallow creme until the frosting is fluffy and smooth.
- Core the cooled cupcakes and fill them with marshmallow creme.
- Frost the cupcakes and optionally press chopped peanuts onto the sides for added texture.