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Fluffernutter 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
  • 34 cups powdered sugar
  • 45 tbs milk


  1. Beat together butter and peanut butter until light and fluffy.
  2. Add marshmallow creme and continue beating until it’s well mixed and light and fluffy.
  3. Add powdered sugar 1 cup at a time, scraping the sides of the bowl down.
  4. Add milk until it’s right the consistency. Then, beat on medium high for 5-6 minutes.
  5. Transfer to a piping bag and using a large round tip, swirl frosting high on the cupcake.
  6. Top off with marshmallows, peanut butter chips, or mini Reese’s Pieces.
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