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Reeses Fluffernutter Cupcakes

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


For the cupcakes: Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners. Set aside. 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 Reeses 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. For the frosting: In a mixing bowl beat the butter, Marshmallow Fluff, vanilla and salt until creamy. Slowly add the powdered sugar until completely mixed in.

Source: tastykitchen.com