19 Delicious Ways to Use Marshmallow Creme in Desserts

Marshmallow fluff transforms ordinary desserts into something truly magical with its sweet, creamy texture. This versatile ingredient adds instant sweetness and fluffy goodness to everything from fudge to frosting.

These recipes prove that one simple jar can create amazing treats for any occasion or craving.

01. Mini Pumpkin Cream Cheese Tarts

These bite-sized tarts combine rich pumpkin and tangy cream cheese in crispy pastry shells. The marshmallow fluff frosting makes them extra special for fall gatherings.

Ingredients:

• 12 mini tart shells, pre-baked and cooled
• 8 oz cream cheese, softened to room temperature
• 1 cup pumpkin puree
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 eggs, beaten
• ½ cup marshmallow fluff
• 2 tablespoons butter, softened

How To Make Mini Pumpkin Cream Cheese Tarts

1. Preheat your oven to 350°F and place the pre-baked tart shells on a baking sheet. In a large bowl, beat the softened cream cheese until it’s smooth and fluffy, which takes about 2 minutes with an electric mixer. This step is important because lumpy cream cheese will make your filling bumpy too.

2. Add the pumpkin puree, powdered sugar, vanilla, cinnamon, and nutmeg to the cream cheese and mix until everything is well combined. Beat in the eggs one at a time until the mixture is smooth and creamy. The filling should look like a beautiful orange color with no streaks.

3. Divide the pumpkin mixture evenly among the tart shells, filling each one about ¾ full. Bake for 15-18 minutes until the centers are set but still slightly jiggly when you gently shake the pan. Let them cool completely on the counter.

4. For the frosting, beat together the marshmallow fluff and softened butter until light and fluffy. Pipe or spoon a dollop of this sweet frosting on top of each cooled tart for the perfect finishing touch.

02. Peanut Butter Chocolate Chip Cookie Bars

These chewy blondies taste like a fluffernutter sandwich mixed with chocolate chip cookies. The marshmallow fluff creates an incredibly soft and gooey texture that everyone loves.

Ingredients:

• 1 cup butter, melted and slightly cooled
• 1 cup brown sugar, packed
• ½ cup marshmallow fluff
• ½ cup creamy peanut butter
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup chocolate chips

How To Make Peanut Butter Chocolate Chip Cookie Bars

1. Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper for easy removal. In a large bowl, whisk together the melted butter and brown sugar until they’re well combined and the mixture looks smooth and glossy.

2. Add the marshmallow fluff and peanut butter to the butter mixture, stirring until everything is evenly mixed. Beat in the eggs and vanilla extract until the batter is smooth and creamy looking.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.

4. Spread the batter evenly in your prepared pan and bake for 25-30 minutes until the edges are golden brown and the center is set. The bars are done when a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool completely before cutting into squares.

03. Layered Caramel Peanut Candy

This rich fudge has four amazing layers of sweet and nutty flavors. The marshmallow fluff creates a creamy middle layer that perfectly balances the chocolate and caramel.

Ingredients:

• 2 cups chocolate chips, divided
• 1 cup butterscotch chips, divided
• 1 cup peanut butter, divided
• 1 jar marshmallow fluff
• 1 cup caramel sauce
• 2 cups powdered sugar
• ½ cup butter, softened
• 1 teaspoon vanilla extract

How To Make Layered Caramel Peanut Candy

1. Line an 8×8 inch pan with parchment paper and spray with cooking spray. Melt 1 cup chocolate chips, ½ cup butterscotch chips, and ½ cup peanut butter together in the microwave in 30-second intervals, stirring between each one. Pour this mixture into your prepared pan and spread it evenly for the bottom layer.

2. In a large bowl, beat together the marshmallow fluff, caramel sauce, powdered sugar, softened butter, and vanilla until the mixture is smooth and creamy. This creates your fluffy middle layer that makes this candy so special. Spread this mixture carefully over the chocolate layer.

3. For the top layer, melt the remaining chocolate chips, butterscotch chips, and peanut butter the same way you did before. Let this mixture cool for about 5 minutes so it doesn’t melt the marshmallow layer underneath.

4. Pour the cooled chocolate mixture over the marshmallow layer and spread it gently with a spatula. Refrigerate the entire pan for at least 2 hours until all layers are firm and set. Cut into small squares because this candy is very rich and sweet.

04. Creamy Grape and Almond Salad

This sweet fruit salad combines juicy grapes with crunchy toasted almonds in a fluffy dressing. The marshmallow fluff makes it extra creamy and perfect for potlucks.

Ingredients:

• 4 cups red grapes, washed and stems removed
• 4 cups green grapes, washed and stems removed
• 8 oz cream cheese, softened
• ½ cup marshmallow fluff
• 1 cup sour cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sliced almonds, toasted until golden

How To Make Creamy Grape and Almond Salad

1. Toast your sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they turn golden brown and smell nutty. This step is really important because toasted almonds add so much more flavor than raw ones. Set them aside to cool completely.

2. In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and fluffy. Add the marshmallow fluff, sour cream, powdered sugar, and vanilla, beating until everything is well combined and the mixture looks light and creamy.

3. Add all the grapes to the creamy mixture and gently fold them in with a large spoon until every grape is coated with the fluffy dressing. Be gentle so you don’t crush the grapes while mixing.

4. Cover the bowl and refrigerate for at least 1 hour to let all the flavors blend together. Just before serving, sprinkle the toasted almonds on top for that perfect crunch that makes this salad so special.

05. Chocolate Pecan Marshmallow Cheesecake

This decadent cheesecake captures all the flavors of Mississippi mud cake in creamy form. The chocolate drizzle and marshmallow swirls make it absolutely irresistible for chocolate lovers.

Ingredients:

• 2 cups chocolate cookie crumbs
• ⅓ cup butter, melted
• 24 oz cream cheese, softened
• ¾ cup sugar
• 3 eggs, at room temperature
• 1 cup sour cream
• ½ cup marshmallow fluff
• ¼ cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted
• ½ cup chocolate sauce for drizzling

How To Make Chocolate Pecan Marshmallow Cheesecake

1. Preheat your oven to 325°F and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks. Mix the chocolate cookie crumbs with melted butter until the mixture looks like wet sand, then press it firmly into the bottom of your prepared pan.

2. Beat the softened cream cheese with an electric mixer until it’s completely smooth and no lumps remain, which usually takes about 3 minutes. Gradually add the sugar and beat until fluffy, then add eggs one at a time, beating well after each addition.

3. Mix in the sour cream, marshmallow fluff, cocoa powder, and vanilla until the batter is smooth and evenly colored. Fold in the toasted pecans, then pour the mixture over the crust and smooth the top with a spatula.

4. Place the pan in a larger roasting pan and pour hot water halfway up the sides of the springform pan to create a water bath. Bake for 55-65 minutes until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.

5. Remove from the water bath and cool completely on the counter, then refrigerate for at least 4 hours or overnight. Before serving, drizzle with chocolate sauce and add extra pecans if you want even more crunch and flavor.

06. Sweet Dessert Quesadillas

These crispy tortillas are filled with peanut butter, chocolate, and marshmallow fluff for an easy treat. They’re like s’mores and peanut butter sandwiches had a delicious baby.

Ingredients:

• 4 large flour tortillas
• ½ cup crunchy peanut butter
• ½ cup marshmallow fluff
• ½ cup mini chocolate chips
• 2 tablespoons butter for cooking
• Powdered sugar for dusting

How To Make Sweet Dessert Quesadillas

1. Lay out all four tortillas on your counter and spread peanut butter on half of each one, leaving the other half plain. The peanut butter acts like glue to hold everything together when you fold the tortillas.

2. Spread marshmallow fluff over the peanut butter, then sprinkle chocolate chips evenly on top. Fold each tortilla in half so the plain side covers the filling, pressing gently around the edges to seal them shut.

3. Heat a large skillet over medium heat and add a little butter. Cook each quesadilla for 2-3 minutes on each side until they’re golden brown and crispy, and you can see the filling starting to melt inside. The tortillas should be crunchy on the outside but gooey on the inside.

4. Let them cool for just a minute so you don’t burn your mouth on the hot filling, then cut each quesadilla into wedges with a pizza cutter. Dust with powdered sugar before serving for an extra sweet touch.

07. Orange Vanilla Cupcakes

These moist cupcakes taste like creamsicle ice cream in cake form. The secret ingredient of mayonnaise keeps them incredibly tender and fluffy.

Ingredients:

• 1 box vanilla cake mix
• 1 cup mayonnaise
• 1 cup water
• 3 eggs, at room temperature
• 2 tablespoons orange zest, finely grated
• ¼ cup fresh orange juice
• 8 oz cream cheese, softened
• 1 cup marshmallow fluff
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Orange food coloring, optional

How To Make Orange Vanilla Cupcakes

1. Preheat your oven to 350°F and line 24 cupcake wells with paper liners. In a large bowl, whisk together the cake mix, mayonnaise, water, eggs, orange zest, and orange juice until the batter is smooth and well combined. Don’t worry about the mayonnaise – it makes the cupcakes super moist and you can’t taste it at all.

2. Divide the batter evenly among the cupcake liners, filling each one about ⅔ full. Bake for 18-22 minutes until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

3. Let the cupcakes cool in the pans for 5 minutes, then remove them to a wire rack to cool completely before frosting. This cooling step is important because warm cupcakes will melt your frosting.

4. For the frosting, beat the softened cream cheese until fluffy, then add the marshmallow fluff, powdered sugar, and vanilla extract. Beat until smooth and creamy, adding a drop or two of orange food coloring if you want a pretty orange tint. Pipe or spread the frosting on the cooled cupcakes.

08. Cranberry Cashew Chocolate Fudge

This smooth chocolate fudge is packed with tart cranberries and crunchy cashews. The marshmallow fluff helps create that perfect creamy texture that makes great fudge.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk
• ½ cup marshmallow fluff
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup dried cranberries
• 1 cup roasted cashews, roughly chopped
• Pinch of salt

How To Make Cranberry Cashew Chocolate Fudge

1. Line an 8×8 inch pan with parchment paper, leaving some overhang for easy removal later. In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and marshmallow fluff. Microwave in 30-second intervals, stirring between each one, until the mixture is completely smooth and melted.

2. Stir in the butter, vanilla extract, and a pinch of salt until everything is well combined and the mixture looks glossy and smooth. The butter adds richness while the salt enhances all the other flavors.

3. Quickly fold in the dried cranberries and chopped cashews, making sure they’re evenly distributed throughout the fudge. Work fast because the fudge will start to set as it cools.

4. Pour the mixture into your prepared pan and spread it evenly with a spatula. Refrigerate for at least 2 hours until the fudge is completely firm and set. Use the parchment paper to lift it out of the pan, then cut into small squares with a sharp knife.

09. Fresh Fruit Cookie Pizza

This colorful dessert pizza uses sugar cookie dough as the crust and marshmallow fluff as the sauce. Top it with your favorite fresh fruits for a beautiful and delicious treat.

Ingredients:

• 1 package refrigerated sugar cookie dough
• 1 jar marshmallow fluff
• 8 oz cream cheese, softened
• 2 cups fresh strawberries, sliced
• 1 cup fresh blueberries
• 2 kiwi fruits, peeled and sliced
• 1 cup fresh raspberries
• 2 tablespoons honey for drizzling

How To Make Fresh Fruit Cookie Pizza

1. Preheat your oven to 350°F and spray a 12-inch pizza pan or large cookie sheet with cooking spray. Press the sugar cookie dough evenly across the pan, making sure it reaches all the way to the edges and is the same thickness everywhere.

2. Bake the cookie crust for 12-15 minutes until the edges are golden brown and the center is set but not too dark. Let it cool completely on the pan because a warm crust will melt your topping.

3. In a medium bowl, beat together the marshmallow fluff and softened cream cheese until the mixture is smooth and fluffy. This creates your sweet “pizza sauce” that holds all the fruit in place. Spread this mixture evenly over the cooled cookie crust.

4. Arrange your fresh fruits in a pretty pattern on top of the marshmallow mixture – you can make rings of different colors or just scatter them randomly. Drizzle with honey just before serving to add extra sweetness and make the colors pop.

10. Rainbow Unicorn Fruit Dip

This magical pink dip combines ruby cacao wafers with fluffy marshmallow and cream cheese. The pretty color and sweet taste make it perfect for parties with kids.

Ingredients:

• 8 oz cream cheese, softened to room temperature
• 1 cup marshmallow fluff
• ½ cup ruby cacao wafers, crushed into small pieces
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Pink food coloring, optional
• Rainbow sprinkles for decoration
• Fresh fruit and graham crackers for dipping

How To Make Rainbow Unicorn Fruit Dip

1. In a large bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and fluffy, which takes about 2 minutes. Make sure there are no lumps because they won’t mix out once you add the other ingredients.

2. Add the marshmallow fluff, powdered sugar, and vanilla extract to the cream cheese and beat until everything is well combined and the mixture looks light and airy. If you want a prettier pink color, add a few drops of food coloring and mix until it’s evenly tinted.

3. Gently fold in most of the crushed ruby cacao wafers, saving some for sprinkling on top. The pieces add a nice crunch and beautiful pink color throughout the dip.

4. Transfer the dip to a serving bowl and sprinkle the remaining crushed wafers and rainbow sprinkles on top for decoration. Serve with fresh strawberries, apple slices, and graham crackers for the perfect sweet snack.

11. Homemade Cream-Filled Snack Cakes

These soft sponge cakes are filled with fluffy marshmallow cream just like store-bought treats. Making them at home means you get fresher flavor and can control the sweetness.

Ingredients:

• 1 box yellow cake mix
• 1 cup water
• 3 eggs, at room temperature
• ⅓ cup vegetable oil
• 1 cup marshmallow fluff
• ½ cup butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

How To Make Homemade Cream-Filled Snack Cakes

1. Preheat your oven to 350°F and spray a 9×13 inch pan with cooking spray. In a large bowl, mix together the cake mix, water, eggs, and oil until the batter is smooth and well combined. Pour into your prepared pan and bake for 25-30 minutes until golden brown and a toothpick comes out clean.

2. Let the cake cool completely in the pan, then cut it into 12 rectangular pieces that look like individual snack cakes. Use a sharp knife and try to make them all the same size so they look professional.

3. For the filling, beat together the marshmallow fluff, softened butter, powdered sugar, vanilla, and heavy cream until the mixture is light, fluffy, and holds its shape well. This creamy filling is what makes these cakes so special.

4. Use a small knife to carefully cut a pocket in the bottom of each cake piece, being careful not to cut all the way through. Fill a piping bag or plastic bag with the marshmallow filling and pipe it into each pocket until they’re nice and full.

12. Golden Layer Cake with Cream Filling

This three-layer cake tastes just like the famous golden snack cakes but so much better. The marshmallow filling between layers makes every bite incredibly moist and sweet.

Ingredients:

• 1 box vanilla cake mix
• 1 box instant vanilla pudding
• 4 eggs, at room temperature
• 1 cup water
• ⅓ cup vegetable oil
• 2 cups marshmallow fluff
• 1 cup butter, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 3 tablespoons milk

How To Make Golden Layer Cake with Cream Filling

1. Preheat your oven to 350°F and grease three 8-inch round cake pans. In a large bowl, combine the cake mix, pudding mix, eggs, water, and oil, beating with an electric mixer for 2 minutes until smooth. The pudding mix makes the cake extra moist and tender.

2. Divide the batter evenly among the three prepared pans and bake for 20-25 minutes until the centers spring back when lightly touched. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

3. For the filling, beat the marshmallow fluff and softened butter together until fluffy, then gradually add the powdered sugar, vanilla, and milk. Beat until the mixture is smooth and spreadable, adding more milk if needed to get the right consistency.

4. Place one cake layer on a serving plate and spread half of the marshmallow filling on top. Add the second layer and spread with the remaining filling, then top with the third layer. The filling will peek out between the layers and look absolutely delicious.

5. You can frost the outside with more of the marshmallow mixture or just dust the top with powdered sugar for a simpler look. Either way, this cake tastes amazing and feeds a crowd beautifully.

13. Sweet Orange Fruit Dip

This creamy four-ingredient dip makes fresh fruit taste like a special dessert. The orange flavor and fluffy texture pair perfectly with strawberries, apples, and grapes.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup marshmallow fluff
• ¼ cup frozen orange juice concentrate, thawed
• ¼ teaspoon ground nutmeg
• Fresh fruit for dipping

How To Make Sweet Orange Fruit Dip

1. Beat the softened cream cheese in a medium bowl with an electric mixer until it’s completely smooth and fluffy, which takes about 2 minutes on medium speed. Starting with really soft cream cheese makes all the difference in getting a smooth dip.

2. Add the marshmallow fluff and beat until well combined, then mix in the orange juice concentrate and nutmeg. The concentrate gives you intense orange flavor without making the dip too thin or watery.

3. Taste the dip and adjust the flavors if needed – you can add more orange juice concentrate for stronger citrus flavor or a pinch more nutmeg for warmth. The dip should be smooth, creamy, and taste like orange cream.

4. Cover and refrigerate for at least 30 minutes to let the flavors blend together and the dip to firm up slightly. Serve with fresh strawberries, apple slices, grapes, or any other fruit you love.

14. Campfire Sandwich Cookies

These easy treats combine graham crackers, chocolate, and marshmallow fluff for s’mores flavors. You can make them over a campfire or right on your stovetop for indoor fun.

Ingredients:

• 16 graham cracker squares
• 8 milk chocolate bars, broken into pieces
• ½ cup marshmallow fluff
• 2 tablespoons butter for cooking

How To Make Campfire Sandwich Cookies

1. Spread marshmallow fluff on 8 of the graham cracker squares, then place chocolate pieces on top of the fluff. Top with the remaining graham crackers to make 8 sandwich cookies, pressing gently so everything stays together.

2. If you’re cooking over a campfire, wrap each sandwich in aluminum foil and place on the grill grate for 2-3 minutes per side until the chocolate melts and the graham crackers are warm and toasty.

3. For stovetop cooking, heat a large skillet over medium-low heat and add a little butter. Cook the sandwiches for 2-3 minutes on each side, pressing down gently with a spatula until the graham crackers are golden and you can see the chocolate starting to melt.

4. Let them cool for just a minute before serving because the melted chocolate and marshmallow will be very hot. The combination of crispy crackers, gooey marshmallow, and melted chocolate is absolutely perfect.

15. Sweet Potato Cupcakes with Marshmallow Topping

These autumn-spiced cupcakes turn sweet potato casserole into handheld treats. The toasted marshmallow frosting on top makes them taste just like the classic Thanksgiving side dish.

Ingredients:

• 1¾ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup sweet potato puree
• ½ cup vegetable oil
• 2 eggs, at room temperature
• ¼ cup water
• 2 cups marshmallow fluff
• ½ cup butter, softened
• 1 cup powdered sugar

How To Make Sweet Potato Cupcakes with Marshmallow Topping

1. Preheat your oven to 350°F and line 18 cupcake wells with paper liners. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until well combined. These warm spices make the cupcakes taste like fall in every bite.

2. In another bowl, mix together the sweet potato puree, oil, eggs, and water until smooth. Add the wet ingredients to the dry ingredients and stir just until combined – don’t overmix or your cupcakes will be tough.

3. Fill the cupcake liners about ⅔ full with batter and bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Let them cool completely in the pans before frosting.

4. For the frosting, beat the marshmallow fluff and softened butter until fluffy, then gradually add the powdered sugar and beat until smooth. Pipe or spread the frosting on the cooled cupcakes, then use a kitchen torch to lightly toast the tops until golden brown for that authentic marshmallow look.

16. Coconut Cream Pie with Marshmallow Meringue

This rich coconut pie is topped with fluffy marshmallow meringue instead of regular meringue. The marshmallow fluff makes it extra sweet and gooey, just like the best diner pies.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 can coconut milk
• 1 cup whole milk
• ¾ cup sugar, divided
• ⅓ cup cornstarch
• 3 egg yolks, beaten
• 1 cup shredded coconut
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 egg whites
• 1 cup marshmallow fluff

How To Make Coconut Cream Pie with Marshmallow Meringue

1. In a large saucepan, whisk together the coconut milk, whole milk, ½ cup sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, which takes about 8-10 minutes.

2. Remove from heat and slowly whisk in the beaten egg yolks, stirring quickly so they don’t scramble. Add the shredded coconut, butter, and vanilla, mixing until everything is well combined and the filling is smooth and creamy.

3. Pour the hot filling into your pre-baked pie crust and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until the filling is completely set and cold.

4. For the meringue, beat the egg whites until foamy, then gradually add the remaining ¼ cup sugar and beat until soft peaks form. Fold in the marshmallow fluff gently until just combined, then spread over the chilled pie.

5. Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1-2 minutes until golden brown. Watch carefully because it can burn quickly. The marshmallow makes this meringue extra gooey and sweet.

17. Coffee Ice Cream Fudge Dessert

This frozen dessert combines coffee ice cream with chocolate fudge and toasted marshmallows. It’s like having an ice cream sundae and s’mores at the same time.

Ingredients:

• 2 cups chocolate cookie crumbs
• ⅓ cup butter, melted
• ½ gallon coffee ice cream, softened
• 1 cup hot fudge sauce
• 1 cup marshmallow fluff
• 1 cup mini marshmallows
• ½ cup chopped pecans, toasted
• Whipped cream for serving

How To Make Coffee Ice Cream Fudge Dessert

1. Mix the chocolate cookie crumbs with melted butter until the mixture looks like wet sand, then press firmly into the bottom of a 9×13 inch pan. This creates your crunchy base that holds everything together beautifully.

2. Spread the softened coffee ice cream evenly over the crust, working quickly before it melts too much. Use a spatula to smooth the top, then place the pan in the freezer for 30 minutes to firm up.

3. Warm the hot fudge sauce slightly so it’s easy to spread, then drizzle it over the ice cream layer. Drop spoonfuls of marshmallow fluff on top and use a knife to swirl it into pretty patterns through the fudge.

4. Sprinkle the mini marshmallows and toasted pecans over the top, then freeze for at least 4 hours until completely firm. Let it sit at room temperature for 5 minutes before cutting into squares and serving with whipped cream.

18. Peanut Butter Banana Cupcakes

These moist cupcakes combine banana and peanut butter flavors with fluffy marshmallow frosting. They taste like fluffernutter sandwiches transformed into the perfect cupcake form.

Ingredients:

• 1¾ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup peanut butter
• ⅓ cup vegetable oil
• 1 cup mashed ripe bananas
• 2 eggs, at room temperature
• ⅓ cup buttermilk
• 2 cups marshmallow fluff
• ½ cup butter, softened
• 1 teaspoon vanilla extract

How To Make Peanut Butter Banana Cupcakes

1. Preheat your oven to 350°F and line 18 cupcake wells with paper liners. In a large bowl, whisk together the flour, sugar, baking soda, and salt. The combination of banana and peanut butter makes these cupcakes incredibly moist and flavorful.

2. In another bowl, mix together the peanut butter, oil, mashed bananas, eggs, and buttermilk until smooth and well combined. Add the wet ingredients to the dry ingredients and stir just until combined.

3. Fill cupcake liners about ⅔ full and bake for 18-22 minutes until the tops spring back when lightly touched. Cool completely in the pans before removing and frosting.

4. For the frosting, beat the marshmallow fluff, softened butter, and vanilla extract until light and fluffy. This creates the perfect fluffernutter-style topping that makes these cupcakes extra special. Pipe or spread generously on each cooled cupcake.

19. Patriotic Blue Marshmallow Sundaes

These colorful sundaes swirl blue marshmallow sauce with vanilla ice cream for a fun treat. Add fresh strawberries for red, white, and blue perfection at summer gatherings.

Ingredients:

• 1 cup marshmallow fluff
• 2 tablespoons milk
• Blue food coloring
• 1 quart vanilla ice cream
• 2 cups fresh strawberries, sliced
• Whipped cream for topping
• Red, white, and blue sprinkles

How To Make Patriotic Blue Marshmallow Sundaes

1. In a small bowl, mix the marshmallow fluff with milk until it’s smooth and easy to pour. Add blue food coloring one drop at a time, stirring until you get a pretty blue color that’s not too dark.

2. Scoop vanilla ice cream into serving bowls, making sure to pack it down slightly so it holds its shape well. The white ice cream will look beautiful with the blue sauce and red strawberries.

3. Drizzle the blue marshmallow sauce over each scoop of ice cream, letting it run down the sides for a pretty effect. Top with fresh sliced strawberries and a dollop of whipped cream.

4. Finish with red, white, and blue sprinkles for the perfect patriotic look. These sundaes are perfect for Fourth of July parties, Memorial Day cookouts, or any time you want a fun and festive dessert.

Final Thoughts

These marshmallow fluff recipes show just how versatile this sweet ingredient can be in your kitchen. From simple fruit dips to elaborate layered desserts, there’s something here for every skill level and occasion.

Keep a jar in your pantry and you’ll always be ready to create something special and delicious.