Fluffernutter Cupcakes

• 18.25 oz box yellow cake mix
• 1 1/3 cups water
• 1/3 cup smooth peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• Frosting:
• 2 sticks salted butter, at room temperature
• 1 cup smooth peanut butter
• 1 teaspoon vanilla
• 1/4 cup milk
• 4 cups powdered sugar
• 7 oz jar marshmallow creme

1. 1. Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2. 2. In a large mixing bowl, combine cake mix, water, peanut butter, vegetable oil, eggs and vanilla. Beat on low speed for about a minute. Increase speed to medium and beat for 2 minutes more, scraping sides of bowl as needed. Fill liners 2/3 full and bake for 15 - 20 minutes or until tops spring back when lightly touched. Remove cupcakes from pan and cool on cooling rack.
3. 3. Once cupcakes are completely cool, prepare frosting: In a large mixing bowl, beat butter, peanut butter, vanilla, and milk on medium-low speed until smooth. Slowly add powdered sugar, beating on low until just barely mixed in. Increase speed to medium high and beat for about 2 minutes. Using a rubber spatula, barely fold in marshmallow creme (you don't want it mixed completely inyou want to see swirls).
4. 4. Pipe frosting or frost with a spatula generously.

yellow cake, water, smooth peanut butter, vegetable oil, eggs, vanilla, frosting, butter, smooth peanut butter, vanilla, milk, powdered sugar, marshmallow creme

Taken from www.epicurious.com/recipes/member/views/fluffernutter-cupcakes-50185833 (may not work)