You'll Need a Fork For This One

Marshmallowy, peanut buttery, chocolate yumminess. Enough said, right? These are super tasty but super sweet. You'll have to brush the fuzzy socks off your teeth, if you know what I mean. And you'll definitely need a fork to eat these. It's basically a white cake recipe, pipe in some marshmallow cream, and whip up the most divine creamy peanut butter frosting. The frosting is really where it's at.

Vanilla Cupcakes
2 cups all purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup very soft butter
2 large eggs, at room temperature
3/4 cup whole milk
1 Tablespoon vanilla extract

Filling
Marshmallow Cream

Peanut Butter Frosting
1 cup powdered sugar, sifted
7 Tablespoons unsalted butter, softed
1 cup creamy peanut butter

1 teaspoon vanilla extract
1/3 cup heavy whipping cream

Vanilla Cupcakes:

Whisk together your dry ingredients in a large bowl (flour through salt) and set aside.

Mix together softened butter with the eggs, milk and vanilla extract.
Slowly add in your dry ingredients and fold together.

Line a cupcake pan with cupcake liners and fill 2/3 way full.

Bake at 350 degrees for about 20 minutes or until a knife inserted into the cupcake comes out clean.

Cool completely on a wire rack.

To fill the cupcakes:

Fill piping bag with marshmallow cream and pipe into the center of each cupcake.

Peanut Butter Frosting:

Sift powdered sugar into a bowl.

In separate bowl, mix together the butter, peanut butter and vanilla extract.

Then slowly add in the powdered sugar. Mix to combine.

Pour in the heavy whipping cream and mix until well combined and light and fluffy.

To decorate the cupcakes:

Frost your cakes and decorate how you choose.