Marshmallow Peanut Butter Cupcakes

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   .For cupcakes, preheat oven to 350 degrees. Fill cupcake tins with liners & set aside. In the bowl of a mixer combine 2 tsp vanilla extract, 1 cup of butter &1 1/2 cups granulated sugar on medium speed until fluffy. Next, sift together flour, baking powder, & salt in a medium bowl. Set aside. When mixture is fluffy, alternate adding dry ingredients & egg/yolks on medium speed until well combined. Add 1 tsp vanilla extract & combine on low speed. Spoon batter into prepared cupcake tin filling each 2/3 full. Bake until tops are golden brown about 20 minutes depending on your oven.

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   For peanut butter filling: Combine peanut butter & 3 tablespoons butter in bowl of electric mixer fitted with the paddle attachment on medium speed. Once combined, add confectioner's sugar 1/2 cup at a time. Set a side

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   When cupcakes are finished baking, allow them to cool on a rack for about 15 minutes. Once cooled, using a melon-baller, scoop out center of each cupcake making a small well for filling. Fill a pastry bag with peanut butter filling and pipe into center of each cupcake.

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   For frosting: Combine 2 sticks butter with vanilla extract in electric mixer. Add confectioner's sugar & beat on medium speed until mixture resembles frosting. When mixture is creamy, add Fluff. Mix until well combined. Use immediately. If too loose, add more confectioner's sugar; If too thick add cream.

* Per serving · 4 servings · Values may vary.

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