peanut butter fluff cupcake

I seem to be on a bit of a cupcake kick.   Cray-Cray Saturday nights!   I was organizing my cupboards this morning and came across a jar of Fluff I’m pretty sure the kid tossed in the shopping cart a few weeks ago.   Peanut Butter Fluff sandwiches seemed meh, Peanut Butter Fluff cupcakes seemed genius.

Started out by making chocolate cupcakes (mix, egg, water, oil, bake, cool…or be fancy and make from scratch.)   Grab some Fluff and then get to work on your Peanut Butter frosting:

Ingredients

1/2 c butter, softened

1c creamy peanut butter

2c confectioner’s sugar

3tbsp milk

Directions

1.  Place the butter and peanut butter into a medium bowl, and beat with an electric mixer (or stir like crazy.)   Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.   Beat (or stir like crazy) for at least 3 minutes for it to become fluffy.

When the cupcakes have cooled cut a small circle, remove and set aside.   Place a spoonful of Fluff into the hole and then take the cupcake top and place back on.   Mine obviously had a crumbling issue, but whatevs, you’ll be shoving it into your mouth later:

When you’re done with your filling, frost, and voila!   Peanut Butter Fluff goodness:

 

ultimate fall cupcake (pumpkin & eggnog)

I don’t know about you, but I’m a fall junkie.  I want to jump in a pile of leaves while drinking cider at the exact moment I’m throwing a fist full of candy corn in my mouth while wearing cozy plaid and the perfect suede knee high boots.  I.   Love.   Fall.  

If you’re a fall junkie too, I’ve found the perfect dessert for you.  Pumpkin cupcake with eggnong icing.  Oh, I got your attention?   Excellent!   It’s a really easy recipe(s)

Pumpkin Cupcakes

Pumpkin Cupcake Ingredients

Directions

PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Egg Nog Icing Ingredients

1 package cream cheese, room temperature
2 cups confectioner’s sugar (1/2 of a 1lb box)
1 stick (1/2 cup) butter, softened
1 1/2 Tablespoon eggnog
1/2 Tablespoon rum extract for frosting
1/2 teaspoon nutmeg
Optional: Cinnamon Sticks

Directions

  1. Beat cream cheese and butter together until well blended.
  2. Add powdered sugar.
  3. Add eggnog, extracts, & nutmeg.
  4. Sprinkle with nutmeg and top with cinnamon stick if desired