Fluffernutter Cupcakes with Peanut Butter Buttercream


So…these cupcakes. Oh, these cupcakes.

They’re special for a few reasons…

1.) They’re a throwback to when we were kids and bring back memories of being young. It’s like an amped up Fluffernutter sandwich, but BETTER.  2.) I created them for a very dear friend.  3.) They’re AMAAAAZING. You don’t have to take my word for it. Just listen to this lil lady…



So, more about the friend that I created these for, because that’s the most important part…

I was in the summer internship phase of a year and a half in Florence, Italy, living in the coolest apartment with a group of fun Italian students. I shared a room with a couple of American girls in a massive room that overlooked the steps in Piazza Santo Spirito. It was the most wonderful place to spend the summer, with a stage set up just below our colossal window. We got to sit peering down at the bustling piazza, sip on Chianti and watch ballet, concerts and plays. It was during this time that P and I met, serendipitously on the steps of The Duomo, on a hot summer night, way back in 1999. There was a friend of a friend, you know how it goes, and then… there we all were, standing on the marble steps planning what do to next.  We became fast friends and spent the summer exploring all the deliciousness Firenze had to offer.

{That’s most of us in the drawing below, (drawn by my super talented friend P)}



From that summer on, P has been one of my people. A dear friend, I can safely say is one of the best out there, and one of my favorite people on the planet. This blog is what it is thanks to him. He helps me with every part of keeping it up and going, and I couldn’t be more grateful. I don’t know what I’d do without him. He’s talented, he’s caring, he’s generous, he’s loyal. He’s the best. 

We’ve been friends for 16 years (sigh- that makes me feel old) but haven’t lived on the same continent for  at least 95% of that time, so I’m always elated when I get to see him. A year or so ago he was in the States for about a month, and was coming over for dinner. We had some other friends come into town to see him, so there was sure to be a fun night ahead of us. I always try to make him something very American when he comes to dinner, since it’s hard to get certain flavors from home, in Italy. (One year I made Grilled Chicken with Carolina BBQ sauce with Twice Baked Potatoes.) I like to serve up a hearty taste of home.

So, this year I thought about what to make and I knew P loved peanut butter, and I wanted to work that into a dessert for him. I brought a couple of tubs of PB over to him when I had the chance to visit him in Italy, so I knew it was the perfect place to start. I thought of Fluff for some reason and realized how beautifully it would work in a light, white cake with the lightly salty and sweet frosting I’d dreamed up. And, naturally, it NEEDED to be topped with Resse’s Pieces.

So, please meet one of my favorite desserts, created for one of my favorite people…  

Fluffernutter Cupcakes with Peanut Butter Buttercream, che buono



The cake recipe that I like to use for this (and many other cupcakes) is from Add a Pinch. It’s a fabulous, light and flavorful but not overpowering cake that marries well with any mix-in and topping. I’ve used it as a base for all sorts of things. You can find the recipe for The Best White Cake Recipe {Ever} here.  

I follow it pretty much to the letter, and it’s always well received. 

Fluffernutter Cupcakes
Serves 24
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Prep Time
30 min
Cook Time
18 min
Prep Time
30 min
Cook Time
18 min
  1. 2 Cups Softened Butter
  2. 2-3 Cups Confectioner's Sugar
  3. 2 Teaspoons Vanilla
  4. 1 13 oz.Container Whipped Peanut Butter
  5. 1 Large Container Fluff
  1. Once your cupcakes have cooled, get your cup cake corer and scoop out the center. Set aside.
  2. In a large (gallon) ziploc bag, scoop most of the Fluff into it. (This part can get messy.) Snip off the very tip of the corner of the bag. Pipe the Fluff into the hole in the cupcake until its just over the top.
  3. In a Kitchen Aid or a large bowl with a hand-mixer, whip the softened butter for 2 minutes. Then add confectioners sugar, a cup at a time and whip after each addition. After 2 cups, add the vanilla and then the whipped peanut butter and whip until peaks stand. If you want is sweeter or thicker, add another cup of the confectioners sugar. It should be fluffy but firm enough to stand up.
  4. Transfer the icing into a large piping bag (or ziploc and snip off 1/4" or so) and frost the cupcakes in a spiral from the outside in.
  5. Sprinkle the Reese's Pieces on top.
  1. The whipped peanut butter is important because it is much lighter in texture and whips into the frosting effortlessly. If you can't find any whip the peanut butter before mixing it into the butter/sugar mixture.
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 Divide the batter evenly into two cupcake pans (totaling 24 cupcakes).




After baking the cupcakes for about 17-18 minutes or until the center is solid, I let them cool.  




When they have cooled and ready, take an Oxo Cupcake Corer and scoop out a spot in the center. If you’re hungry, snack on those centers while you fill and frost the cupcakes. If not, put them aside, you can always use them for a couple of cake pops later. 









 Make sure they are fully cooled before you add the Fluff or top with the frosting. 


Fill the Fluff until it just spills out over the top. 





Whip the butter, then add confectioners sugar, vanilla and mix well. The add the whipped peanut butter. The whipped peanut butter is important because of texture and consistency. 





There should be a nice, light, whipped consistency, but that can stand up on its own. If it seems to be a little soft, you can pop it in the fridge for a few minutes until you are ready to pipe the frosting.





I made these most recently for a Birthday Celebration/Super Bowl party, and the birthday girl told me “If I were on death row, I’d ask for this as my last meal.” What a compliment!  


 Buon Appetito! I hope you enjoy the Fluffernutter Cupcakes with Peanut Butter Buttercream. 

Happy (ooey, gooey, peanut buttery) Dishing to you!



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