Fluffernutter Cupcakes

Moved Ryan back to college over the weekend and to say that I miss him is the understatement of the year.  In the words of my friend Katie "It's going to be a challenge to make healthy food choices today."   Sometimes I just have to allow myself to be consoled by a cupcake. 

This fluffernutter cupcake is no ordinary cupcake.  This peanut butter cupcake with a swirl of marshmallow fluff and a sprinkling of butterscotch chips and topped with creamy peanut butter buttercream is comfort food at it's finest. 

Fluffernutter Cupcakes
1/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/3 cup milk
1/2 cup butterscotch morsels
1/2 cup marshmallow fluff

Beat together peanut butter and butter until smooth and creamy.

Beat in eggs and vanilla.

Add dry ingredients, alternating with milk.

Fold in marshmallow fluff and butterscotch chips.

Scoop batter into paper lined cupcake pans. 

Bake 24 minutes at 350.

Frost with peanut butter buttercream.

I may be drowning my sorrows in a fluffernutter cupcake but I find peace in knowing that Ryan is perfectly happy and content in his new apartment at school.

It has been less than 24 hours since we left Ryan at his new apartment and he's already settled in and calling his new place "home."  (Not so sure I'm thrilled about that idea but I'll get used to it.) 

Ciao!