I built Peanut Butter Marshmallow cupcakes with a secret marshmallow crème center and a peanut butter and marshmallow frosting scattered with chopped peanuts, leaving a little mystery to unravel.

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I tried a Peanut Butter Marshmallow idea on a whim and now I can’t stop thinking about these cupcakes. I tuck a spoonful of marshmallow creme into the center, then pile on a silky swirl made with creamy peanut butter, and every bite has that silly, sticky surprise.

They read like Gourmet Cupcakes but theyre totally down to earth, messy and loud. My first batch was a disaster, I overfilled them and they exploded, yet somehow that made them more fun.

If you like bold combos youre going to want to see whats hiding inside these cupcakes.

Ingredients

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Flour: Gives structure and carbs, not much protein, adds chewiness, can be a bit heavy
Sugar: Pure sweetness, mostly simple carbs, boosts browning and texture, makes it taste like dessert
Peanut butter: High in protein and healthy fats, rich flavor, adds saltiness and creamy mouthfeel, calorie dense
Marshmallow creme: Mostly sugar, gives gooey sweetness and chew, no fiber, super light and sticky
Butter: Adds richness and tender crumb, mostly fat, helps carry flavors, makes cupcakes moist
Sour cream or Greek yogurt: Provides tang, extra moisture and a bit of protein, keeps cake tender, not too sour
Chopped roasted peanuts: Crunchy topping, extra salty fat, adds texture and visual appeal, watch the calorie count

Ingredient Quantities

1 1/4 cups (150 g) all purpose flour

1 cup (200 g) granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup (113 g) unsalted butter softened

2 large eggs room temp

1/2 cup (120 ml) whole milk

1/2 cup (120 g) sour cream or plain Greek yogurt

2 teaspoons vanilla extract

1 cup (240 g) marshmallow creme or marshmallow fluff for filling

1/2 cup (113 g) unsalted butter softened for frosting

3/4 cup (180 g) creamy peanut butter

2 1/2 cups (300 g) powdered sugar more or less to taste

1/2 cup (120 g) marshmallow creme for frosting

1 to 2 tablespoons milk or heavy cream to thin frosting if needed

1 teaspoon vanilla extract for frosting

Pinch of salt for frosting if using unsalted peanut butter

1/3 cup chopped roasted peanuts for topping

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a bowl whisk together 1 1/4 cups flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

2. In a second bowl cream 1/2 cup softened unsalted butter until smooth, beat in the 2 large eggs one at a time, then stir in 2 teaspoons vanilla. In a measuring cup mix 1/2 cup whole milk with 1/2 cup sour cream or Greek yogurt.

3. Add the dry ingredients to the butter mixture in three additions, alternating with the milk-sour cream mixture, beginning and ending with the dry. Mix just until combined, don’t overmix or you’ll get tough cupcakes.

4. Divide batter among liners, filling each about two thirds full. Bake 16 to 20 minutes or until a toothpick in the center comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

5. When cooled, hollow the center of each cupcake with a small spoon, melon baller or apple corer. Spoon or pipe about a tablespoon of the 1 cup marshmallow creme into each cavity. If the marshmallow is too stiff warm it briefly in the microwave for 5 to 10 seconds, but don’t overheat.

6. Make the frosting by beating 1/2 cup softened unsalted butter with 3/4 cup creamy peanut butter until smooth. Add 1/2 cup marshmallow creme, 1 teaspoon vanilla and a pinch of salt if your peanut butter is unsalted. Beat to combine.

7. Gradually add 2 1/2 cups powdered sugar, a little at a time, until the frosting is thick enough to pipe. If it gets too stiff, add 1 to 2 tablespoons milk or heavy cream to reach a fluffy, spreadable consistency. Taste and adjust sweetness if you want more powdered sugar.

8. Frost the filled cupcakes with a piping bag or offset spatula, making pretty swirls or messy peaks, whatever you like. If the frosting is soft chill it 10 minutes to firm it up before piping.

9. Sprinkle or press 1/3 cup chopped roasted peanuts over the frosting so they stick. If you want extra gooey marshmallow, microwave a cupcake 5 to 7 seconds before serving.

10. Tips: use room temperature eggs and butter for a smooth batter, spoon and level the flour to avoid dense cupcakes, don’t overbake so they stay moist, and store in an airtight container at room temperature for one day or in the fridge up to 5 days. Bring refrigerated cupcakes to room temp before serving for best texture.

Equipment Needed

1. Oven and a 12 cup muffin tin with paper liners
2. Two mixing bowls, one large and one medium
3. Measuring cups and spoons plus a liquid measuring cup
4. Electric hand mixer or a sturdy whisk if you wanna do it by hand
5. Rubber spatula and a wooden spoon for folding and scraping
6. Small spoon, melon baller or apple corer to hollow the cupcakes
7. Piping bag with a round tip or an offset spatula for frosting
8. Wire cooling rack and a toothpick to test for doneness
9. Small microwave safe bowl for briefly softening marshmallow creme (optional)

FAQ

Q: How long and at what temperature do I bake these cupcakes?

A: Bake at 350°F (175°C) in a lined 12-cup muffin tin for about 18 to 22 minutes. Check with a toothpick in the cake part not the marshmallow center it should come out clean or with a few moist crumbs. Don't overbake or they'll be dry.

Q: What's the easiest way to get marshmallow creme inside the cupcakes?

A: Let cupcakes cool 10 to 15 minutes, then use a small knife or apple corer to remove a little plug from the top, spoon or pipe about 1 tablespoon marshmallow creme into the hole, and press the plug back on top. If the fluff is too stiff warm it 5 to 10 seconds in the microwave and stir so it pipes easier.

Q: Can I swap the peanut butter or make these nut free?

A: Yes. For nut free use sunflower seed butter or soy nut butter 1:1. If you use natural peanut butter stir it until smooth before measuring, it may make the frosting a bit thinner so add powdered sugar slowly. Note: sunflower seed butter can flavor the frosting a bit green when baked with baking soda in other recipes but here it works fine.

Q: My frosting is too thin or too thick what do I do?

A: If too thin add more powdered sugar a little at a time and chill 10 minutes. If too thick add 1 teaspoon milk or cream at a time and beat until fluffy. If it's overly sweet add a pinch of salt or a tiny splash of vanilla to balance it.

Q: How should I store or freeze these cupcakes?

A: Store unfrosted cupcakes in an airtight container at room temp for up to 2 days or in the fridge 4 to 5 days. Frosted cupcakes do best refrigerated because of the marshmallow frosting but bring to room temp before serving. To freeze, wrap cooled unfrosted cupcakes tightly and freeze up to 2 months, thaw before filling and frosting.

Q: Why did my cupcakes sink or come out dense?

A: Common causes are overmixing the batter, using old baking powder, measuring flour packed instead of spooned and leveled, or opening the oven too often while baking. Also make sure eggs and butter are room temp so they emulsify properly.

Peanut Butter Marshmallow Cupcakes Recipe Substitutions and Variations

All purpose flour: use a 1:1 gluten free all purpose blend (with xanthan gum) same amount by weight, or swap for whole wheat pastry flour 1:1 but the crumb will be a bit denser so add 1 to 2 tbsp milk if the batter looks too stiff.
Granulated sugar: replace with coconut sugar 1:1 for a caramel note, or light brown sugar 1:1 for a moister, slightly chewier cupcake, you’ll notice a deeper flavor either way.
Whole milk: use buttermilk 1:1 for extra tang and tenderness, or unsweetened almond or oat milk 1:1 to make them dairy free, both work fine in this batter.
Creamy peanut butter: swap for almond butter 1:1 or sunflower seed butter 1:1 if you need nut free, or use natural peanut butter (stirred) 1:1 but chill the frosting a bit so it holds shape better.

Pro Tips

– Make the marshmallow filling easy to work with: warm the jar in a bowl of hot tap water for 5 minutes or microwave a spoonful for 5 to 8 seconds so it flows. Load it into a small piping bag or squeeze bottle instead of spooning so you can fill the cavity cleanly and control the amount.

– Stop the marshmallow from leaking into the cake: after hollowing, pipe a thin ring of peanut-butter frosting around the edge of the hole to form a little seal, then fill the center. That creates a barrier and keeps the cupcake from getting soggy.

– Boost texture and flavor with toasted peanuts: spread the chopped peanuts on a baking sheet and toast at 350 F for 5 to 8 minutes until fragrant, then cool. Chop some extra very finely and leave some larger pieces so you get both crunch and visual contrast on top.

– Get the frosting pipeable without over-sweetening: if the frosting is too stiff, chill it 8 to 12 minutes, then whip briefly to loosen before adding any milk. If it is too soft, stick it in the fridge for 10 minutes rather than adding more powdered sugar. Sifting the powdered sugar before mixing also prevents graininess and helps a smoother swirl.

Peanut Butter Marshmallow Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I built Peanut Butter Marshmallow cupcakes with a secret marshmallow crème center and a peanut butter and marshmallow frosting scattered with chopped peanuts, leaving a little mystery to unravel.

Servings

servings

Calories

563

kcal

Equipment: 1. Oven and a 12 cup muffin tin with paper liners
2. Two mixing bowls, one large and one medium
3. Measuring cups and spoons plus a liquid measuring cup
4. Electric hand mixer or a sturdy whisk if you wanna do it by hand
5. Rubber spatula and a wooden spoon for folding and scraping
6. Small spoon, melon baller or apple corer to hollow the cupcakes
7. Piping bag with a round tip or an offset spatula for frosting
8. Wire cooling rack and a toothpick to test for doneness
9. Small microwave safe bowl for briefly softening marshmallow creme (optional)

Ingredients

1 1/4 cups (150 g) all purpose flour
1 cup (200 g) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup (113 g) unsalted butter softened
2 large eggs room temp
1/2 cup (120 ml) whole milk
1/2 cup (120 g) sour cream or plain Greek yogurt
2 teaspoons vanilla extract
1 cup (240 g) marshmallow creme or marshmallow fluff for filling
1/2 cup (113 g) unsalted butter softened for frosting
3/4 cup (180 g) creamy peanut butter
2 1/2 cups (300 g) powdered sugar more or less to taste
1/2 cup (120 g) marshmallow creme for frosting
1 to 2 tablespoons milk or heavy cream to thin frosting if needed
1 teaspoon vanilla extract for frosting
Pinch of salt for frosting if using unsalted peanut butter
1/3 cup chopped roasted peanuts for topping

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a bowl whisk together 1 1/4 cups flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
In a second bowl cream 1/2 cup softened unsalted butter until smooth, beat in the 2 large eggs one at a time, then stir in 2 teaspoons vanilla. In a measuring cup mix 1/2 cup whole milk with 1/2 cup sour cream or Greek yogurt.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk-sour cream mixture, beginning and ending with the dry. Mix just until combined, don’t overmix or you’ll get tough cupcakes.
Divide batter among liners, filling each about two thirds full. Bake 16 to 20 minutes or until a toothpick in the center comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
When cooled, hollow the center of each cupcake with a small spoon, melon baller or apple corer. Spoon or pipe about a tablespoon of the 1 cup marshmallow creme into each cavity. If the marshmallow is too stiff warm it briefly in the microwave for 5 to 10 seconds, but don’t overheat.
Make the frosting by beating 1/2 cup softened unsalted butter with 3/4 cup creamy peanut butter until smooth. Add 1/2 cup marshmallow creme, 1 teaspoon vanilla and a pinch of salt if your peanut butter is unsalted. Beat to combine.
Gradually add 2 1/2 cups powdered sugar, a little at a time, until the frosting is thick enough to pipe. If it gets too stiff, add 1 to 2 tablespoons milk or heavy cream to reach a fluffy, spreadable consistency. Taste and adjust sweetness if you want more powdered sugar.
Frost the filled cupcakes with a piping bag or offset spatula, making pretty swirls or messy peaks, whatever you like. If the frosting is soft chill it 10 minutes to firm it up before piping.
Sprinkle or press 1/3 cup chopped roasted peanuts over the frosting so they stick. If you want extra gooey marshmallow, microwave a cupcake 5 to 7 seconds before serving.
Tips: use room temperature eggs and butter for a smooth batter, spoon and level the flour to avoid dense cupcakes, don’t overbake so they stay moist, and store in an airtight container at room temperature for one day or in the fridge up to 5 days. Bring refrigerated cupcakes to room temp before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.