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Reese’s Fluffernutter Cupcakes

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Level: Easy

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Description

Peanut butter cupcakes topped with marshmallow butter cream have a hidden Reese’s Peanut Butter Cup surprise.

Ingredients

  • FOR THE CUPCAKES:
  • ¾ cups Water
  • ⅓ cups Oil
  • 4 whole Eggs
  • 1 box White Cake Mix (18 Ounce Box)
  • ⅓ cups Creamy Peanut Butter
  • ⅓ cups Sour Cream
  • 24 whole Standard-sized Reese's Peanut Butter Cups, Paper Removed
  • FOR THE FROSTING:
  • 1 cup Butter, Softened
  • 1 jar Marshmallow Fluff (7 0z. Jar)
  • 1 teaspoon Vanilla
  • ⅛ teaspoons Salt
  • 3 cups Powdered Sugar
  • Optional Garnish: Sprinkles

Preparation

For the cupcakes:

Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners. Set aside.

In a mixing bowl combine water, oil, and eggs. Add the dry cake mix and beat for 1 minute on low. Add the peanut butter and sour cream and beat on medium for 2 more minutes. Place a whole unwrapped Reese’s Peanut Butter Cup in the bottom of each cupcake liner. Fill liners 3/4 full and bake at 350 F for 18 minutes. Cool completely before frosting. Top with frosting and sprinkles.

For the frosting:

In a mixing bowl beat the butter, Marshmallow Fluff, vanilla and salt until creamy. Slowly add the powdered sugar until completely mixed in.

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