Reese’S Fluffernutter Cupcakes

• FOR THE CUPCAKES:
• 3/4 cups Water
• 1/3 cups Oil
• 4 whole Eggs
• 1 box White Cake Mix (18 Ounce Box)
• 1/3 cups Creamy Peanut Butter
• 1/3 cups Sour Cream
• 24 whole Standard-sized Reese's Peanut Butter Cups, Paper Removed
• FOR THE FROSTING:
• 1 cup Butter, Softened
• 1 jar Marshmallow Fluff (7 0z. Jar)
• 1 teaspoon Vanilla
• 1/8 teaspoons Salt
• 3 cups Powdered Sugar
• Optional Garnish: Sprinkles

1. For the cupcakes:
2. Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners. Set aside.
3. In a mixing bowl combine water, oil, and eggs. Add the dry cake mix and beat for 1 minute on low. Add the peanut butter and sour cream and beat on medium for 2 more minutes. Place a whole unwrapped Reese's Peanut Butter Cup in the bottom of each cupcake liner. Fill liners 3/4 full and bake at 350 F for 18 minutes. Cool completely before frosting. Top with frosting and sprinkles.
4. For the frosting:
5. In a mixing bowl beat the butter, Marshmallow Fluff, vanilla and salt until creamy. Slowly add the powdered sugar until completely mixed in.

water, oil, eggs, white cake mix, peanut butter, sour cream, butter, frosting, butter, marshmallow, vanilla, salt, powdered sugar, sprinkles

Taken from tastykitchen.com/recipes/desserts/reesee28099s-fluffernutter-cupcakes/ (may not work)