My kids love eating homemade cupcakes…especially if they’re topped with a creamy peanut butter frosting. It’s their favorite with a buttery cream cheese coming in second. This peanut butter frosting recipe is perfect to top cupcakes, a single-layer cake or a batch of chocolate brownies. It’s easy to spread or pump out of an icing bag.
As always, your cupcakes need to be completely cooled to room temperature before frosting them otherwise the frosting will melt! During the hot summer months you should store frosted cupcakes in a cool place or your refrigerator to prevent melting.
Creamy Peanut Butter Frosting Recipe for Cupcakes
1 cup creamy peanut butter
1/2 cup softened butter (not margarine)
2 cups confectioners’ 10X powdered sugar
3-4 Tbsp. cold milk or more if needed
In a medium sized mixing bowl beat together the creamy peanut butter and softened butter until creamy in consistency. Gradually blend in the confectioners’ sugar; when the mixture thickens, begin incorporating the cold milk, 1 tablespoon at a time, until frosting is thick, creamy and spreadable. Beat on high speed with an electric hand mixer until light and fluffy, about 3 minutes. Spread immediately onto cooled cupcakes or pump through a frosting bag. Store in an airtight container.
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