Whenever we visit my parents, it’s like a mini road trip. We live on the very northern outskirts of the DFW metroplex, and they live at one of the very southern points. We usually get there at lunch and stay until 10 o’clock at night. This time my oldest just had a birthday, so we went to celebrate. (I can’t believe she’s 14! Where is my little girl?) We usually play board games, watch cable tv (since we only have Roku) on my dad’s ginormous television, and eat and eat and eat. My mom makes wonderful mexican food. Plus, they have a basset hound that my youngest adores.
While we were there, my 9 year old found a brand new “Would You Rather” board game in the “toy” room. I like the card game, it usually puts most of us into a fit of giggles. The questions are hilarious and you can not pick “neither.” “Would you rather have eyebrows that circle your entire face or 3 ft long eyelashes you can’t cut?” However, the board game takes FOREVER for someone to win. You ask the questions to the group, but then there’s these annoying challenges. The challenges are the only way to win the game. One of my challenges was I had to keep a spoon in my mouth through 2 players turns — and these aren’t short turns.
In honor of my darling daughter’s birthday, I wanted to whip up a new cupcake flavor to take to grandma’s. I’ll be honest, I had ulterior motives for this — it gives me extra taste testers all in one place. Yeah, I’m sneaky like that. Since, they were such a big hit, I’m sharing them with you.
It’s time for another episode of Crazy Cupcake flavors from a Box! A few weeks ago I saw this amazing cupcake on Pinterest recipe from Not Your Ordinary Recipes – Fluffernutter Cupcakes!
How can you go wrong with marshmallow creme and peanut butter? I decided this was a great idea to adapt for the box cake mix series. And boy was it! These cupcakes were gobbled up so fast, I barely had time for pictures.Print
- 1 box white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 1/2 cup of creamy peanut butter
- 1/2 of 7 oz. container of marshmallow creme
- Preheat oven to 350. Place 24 cupcake liners into cupcake tins.
- Add all ingredients to mixer and mix on low to combine for 1 minute. Then, mix on medium for 2 minutes until well blended.
- Divide the batter among the cupcake lines, filling each about 2/3 full.
- Bake for approximately 15 minutes, until a toothpick comes out clean.
- Allow to cool completely before frosting.
- 1/2 cup of butter, softened at room temperature
- 1/2 cup of peanut butter
- 1/2 of 7 oz can of marshmallow creme
- 3–4 cups powdered sugar
- 4–5 tbs milk
- Beat together butter and peanut butter until light and fluffy.
- Add marshmallow creme and continue beating until it’s well mixed and light and fluffy.
- Add powdered sugar 1 cup at a time, scraping the sides of the bowl down.
- Add milk until it’s right the consistency. Then, beat on medium high for 5-6 minutes.
- Transfer to a piping bag and using a large round tip, swirl frosting high on the cupcake.
- Top off with marshmallows, peanut butter chips, or mini Reese’s Pieces.