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Peanut Butter Frosting in a ceramic bowl.
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5 from 1 vote

Peanut Butter Frosting

Peanut Butter Frosting is a terrific homemade icing recipe. You can use it to top your favorite chocolate cupcakes, cakes, brownies and more!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: creamy peanut butter frosting, homemade peanut butter frosting, peanut butter buttercream, peanut butter frosting for cupcakes
Servings: 12 cupcakes
Calories: 383kcal
Author: Jill



  • 1 cup unsalted butter room temperature (two full sticks)
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 tablespoons milk
  • 3 cups powdered sugar



  • In a large mixing bowl, or using a stand mixer and paddle or whisk attachment, beat the butter and peanut butter together until it is smooth and creamy.
  • Add in the vanilla, salt, milk, and about half of the powdered sugar, mixing on low to medium speed for about 30 seconds.
  • Next, add in the remaining half of the powdered sugar, and beat on medium to high speed until it is well blended and creamy.
  • Using a spatula, scrape the sides of the bowl to get all of the ingredients combined into the frosting.
  • Use a frosting spatula to frost a cake or piping bag to frost cupcakes. I used a Wilton 2D frosting tip.


Will frost 12-24 cupcakes, 2- 8 inch round or 9 inch round cakes.
*Be sure to let the butter get to room temperature, or it won’t be as smooth. If you want to pipe a design, chill the frosting for about 30 minutes. You can also add one Tablespoon of powdered sugar at a time while mixing, until the frosting reaches your desired thickness.


Calories: 383kcal | Carbohydrates: 35g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 193mg | Potassium: 131mg | Fiber: 1g | Sugar: 32g | Vitamin A: 477IU | Calcium: 19mg | Iron: 0.4mg