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Sunday, January 29, 2012

Vanilla Cupcake with Strawberry Fluff Filling and Peanut Butter Buttercream {recipe}

This weekend I was looking for something different to try in a cupcake. I was inspired to use peanut butter after talking to a friend at my daughters school on Friday. So I decided I was going to make a PB&J cupcake but I wanted the filling to not be just a jam I pip in like in previous cupcakes. So I experimented with marshmallow fluff and some strawberry jam I made last fall. You would think the fluff might add sweetness, but it actually cut it which was perfect.

I have never made PB buttercream before, but I did make an awesome whipped peanut butter filling before. So I went online and found a delicious recipe courtesy The Nerd's Wife. It was exactly what I was looking for and the result was a light, fluffy and wickedly delicious frosting.

This is a semi homemade dessert so I used Betty Crocker French Vanilla Cake Mix. 

1 cup Marshmallow Fluff
1 or 2 tablespoons Strawberry Jam 

1 cup Butter, softened
4 cups Powdered Sugar
3 tablespoons Heavy Whipping Cream
1 teaspoon Vanilla
2/3 cup Peanut Butter, creamy


Bake your cupcakes according to the package directions. After removing from the oven, pop out the cupcakes and cool on a wire rack. Once completely cooled, core out the center of the cupcake about 1/4 inch deep.

In a small bowl whip the marshmallow fluff and strawberry jam together. I started with 1 tablespoon of jam and adjust according to preference from there. Whip until well blending. Using a spatula fill a large Ziploc bag with your fluffy/jam mixture and place in the fridge to set.

In a mixer with the whisk attachment (or a large bowl with a hand mixture) cream the butter and powdered sugar together on low speed. Add the heavy whipping cream, vanilla and peanut butter and whip on med speed for a few minutes or until it has reached your desired consistency.

Remove the fluff mixture from the fridge, snip the corner of the Ziploc bag and pip the mixture into each cupcake. Next fill a pastry bag with the tip of your choosing with the buttercream and frost your cupcakes.

Store extra cupcakes in the fridge in an air tight container.


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