If you enjoyed my Peanut Butter M&M Rice Crispy Treats, here’s another recipe for you! These cupcakes are a follow-up to my last post in which I shared a recipe for Homemade Marshmallow Fluff.
I’ve been dying to make these cupcakes ever since I saw them on Gingerbread Bagels, and I figured that my friend’s birthday was the perfect time! Yes these cupcakes take more steps and require more time than most recipes that I post, but they are well worth it. Nothing can beat the expression of child-like joy that will fill the face of anyone who is lucky enough to bite into one of these fluffernutter-inspired cupcakes.
If don’t have two hours to dedicate to cupcake making, feel free to break this recipe up into various mini projects for a few days. You can make the marshmallow cream up to a week in advance, then make the frosting a day or two in advance, and finally pull it all together by making and decorating the cupcakes.
No this isn’t your everyday cupcake, but this is an ooey gooey indulgence that everyone should try at least once in their lives. Perhaps you save this recipe to your archives, or maybe you decide that you simply must try it today, but don’t let this delicious treat pass you by. Enjoy lovely readers!
Yield: 16 cupcakes
Adapted from the Cupcake Project
- 1 cup granulated sugar
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup vanilla yogurt
- 1/4 cup canola oil
- 1 tablespoon pure vanilla extract
- 2/3 cup lowfat milk
Fluffy Marshmallow Filling
Peanut Butter Frosting:
From Brown Eyed Baker, Originally from Ina Garden
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1/3 cup heavy cream (or milk)
- Preheat oven to 350 F
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt. Then add the sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, yogurt, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid.
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
- To fill the cupcakes, first fit a piping bag with a round decorating tip and fill the piping bag with the marshmallow cream. Then take a completely cooled cupcakes, insert the tip into the cupcake. Push all the way down to the bottom of the cupcake and squeeze the marshmallow cream into the cupcake. Continue filling all of the cupcakes and set them aside.
- To make the peanut butter frosting, first place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- To decorate the cupcakes, fit the piping bag with a decorating tip and fill the piping bag with the peanut butter frosting. Then pipe the frosting on the cupcake in a swirl, starting from the outside and working your way inward. Continue frosting all of the cupcakes. Finally either take some mini marshmallows and cut each one half then top the cupcakes with the marshmallows, or top the peanut butter frosting with some extra marshmallow cream.
The best way to judge the character of a friend or boyfriend is by how they treat your family. Anyone can be nice to you, but it takes someone really wonderful to be good to your entire family. That is how you can tell that he or she is in it for the long haul. After the initial honeymoon phase wares off, it is the person who will hold your hand at family functions and help your family out in times of need that you truly want to be with. If someone bothers to invest him or herself in your family, it proves that he or she is really thinking in terms of the future.
Whether it means taking care of your younger siblings from time to time or spending time with your parent, a boy who cares about more than just getting close to you is one to hold on to.
Melt butter and marshmallows
Mix in cereal and press into the greased pan
I’m incredibly lucky that Goose gets along so well with my sisters and parents that he’s practically part of the family. He babysits with me, goes on trips with my family and I, plays fantasy football with my dad, and tonight he’s even taking my sisters and I to my sisters’ first Dodger game.
Cut out your baseball circles
Dip into white chocolate
Back around Oscar season, when Goose and I were babysitting my little sisters, we made these Baseball Rice Krispy Treats that I thought would be perfect to share with you, as baseball season is now getting started. These are the perfect treat to serve at a baseball tailgate, a birthday party, or as a post-game snack for your little sluggers. What do you do to get into the spirit of baseball season?
Use red icing to draw on your stripes
Rice Krispy Treat Baseballs
- 1/4 cup butter plus more to grease the pan
- 4 cups mini marshmallows
- 5 cups Rice Krispy cereal
- 1 1/2 cups good-quality white chocolate or white chocolate melting chips
- red icing pen
- Butter a 13 x 9 inch pan.
- Melt the butter in a large saucepan over low heat. Once melted stir in the marshmallows, and stir constantly until fully melted.
- Remove marshmallow goop from heat and stir in cereal.
- Use a buttered spatula to scoop the rice crispies into the pan and press them down evenly.
- After the rice krispies are completely cooled, use a medium-sized circular cookie cutter to cut out your baseballs.
- Melt the white chocolate in a double boiler, and once it is completely melted, dip the circular rice krispy treats into the chocolate. Alternatively, you could spoon some of the white chocolate on top of the rice crispy, and then use the spoon to smooth it over the entire top.
- Once the chocolate has cooled, use your red icing to draw two small C’s facing the opposite sides, and then three stripes on each C to form the baseball stripes. Make sure not to place the stripes too close together, as the icing may spread a bit. Enjoy!
In life you have choices, you can choose to see the best or the worst in every situation. Whenever your life seems tough, you can envy someone else with a seemingly better life, or you can be grateful for each of the many things that you cherish in your life.
The same is true about these Cinnamon Roll Muffins.
You could abhor these muffins as a sinful combination of butter and sugar. Or you could look at them as a portion-controlled, preservative-free alternative to the massive cinnamon rolls that Cinnabon sells in the food court at the mall or in the refrigerator isle at the grocery store.
Perhaps it’s slightly idealistic of me, but I choose to view these muffins in the second, more positive light. There’s no point in baking up a batch of sugary, delicious muffins if you feel guilty while indulging in them. So make these muffins, and give yourself a pat on the back for making your muffins yourself, so that you can control the ingredients.
I made these muffins for my classmates on ASB (student government) and they were a huge hit. These would be a wonderful addition to any brunch get-together or a tasty afternoon treat to accompany a cup of coffee or tea.
Cinnamon Roll Muffins
Adapted from King Arthur Flour
- 1/3 cup brown sugar
- 1/4 cup rolled oats
- 1/2 cup all-purpose flour
- 3 tbsp. butter, softened in the microwave for 20 seconds
- 3 tbsp. butter, melted
- 1/2 cup brown sugar
- 1/2 tbsp. ground cinnamon
- 1/2 cup (1 stick) butter, melted
- 3/4 cup milk
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup rolled oats
- 2 tbsp. cornstarch
- 3/4 cup granulated sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/2 cup cinnamon chips or butterscotch chips
- 1 cup powdered sugar
- 1-2 tbsp.
- Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, and line two extra cups in another pan if you want.
- Mix together the sugar, oats, flour, and butter for the crumbly topping and set it aside.
- Stir together the butter, sugar, and cinnamon until it reaches a soft, pudding-like consistency for the filling, then set it aside too.
- To make the batter, in a mixmaster or by hand, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the flours, oats, cornstarch, sugar, baking powder, salt, nutmeg, and chips. Add the dry mixture to the liquid, stirring just until combined.
- Fill the muffin liners with half the batter. Next top each muffin liner with about 2 teaspoons of the cinnamon filling. Then top them with the remaining batter. Finally sprinkle the muffins withe the oat topping, and push it into the muffins gently.
- Bake the muffins for 23-25 minutes, or until they’re golden brown, rotating the muffin tins half-way through the baking. Remove the muffin tins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.
- While waiting for the muffins to fully cool, whisk together the powdered sugar and milk to for the icing.
- After 20-30 minutes, drizzle the icing over the muffins. Serve them warm.