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Chocolate cupcakes with peanut butter frosting on cooling rack with glass of milk.

Peanut Butter Buttercream

Fluffy, creamy peanut butter buttercream. This easy frosting recipe is perfect for cupcakes, brownies, birthday cake or anything that goes with peanut butter! 
Course Dessert
Cuisine American
Keyword Buttercream, Peanut Butter Frosting
Prep Time 10 minutes
Total Time 10 minutes
Servings 18 cupcakes
Calories 238kcal


  • 1 cup unsalted butter softened
  • ¾ cup creamy peanut butter*
  • 3 cups powdered sugar plus more if needed
  • 1 tsp vanilla extract
  • ¼ teaspoon salt
  • 2-4 tablespoons cream or milk


  • Beat the butter until fluffy.
  • Beat in the peanut butter.
  • Beat in 2 cups of the powdered sugar, vanilla extract and salt.
  • Beat in the remaining powdered sugar ½ cup at a time, alternating with a tablespoon of the cream until the desired consistency and sweetness is reached. 


  1. Do not use natural, homemade or whipped peanut butter. The frosting can end up separating or with chunks.
  2. Store frosted cakes and cupcakes covered at room temperature for up to 2 days, or in the fridge for up to 4 days. 
  3. Makes enough for 12-18 cupcakes frosted with a piping bag, or 18-24 cupcakes if frosting with a knife. Will frost a single layer 9x13 inch cake or pan of brownies. For an 8x8 inch pan of brownies, half the recipe (see below). For an 8-inch layer cake, double the recipe
  4. To half the recipe, use:
    1. ½ cup butter
    2. 6 tablespoons peanut butter
    3. 1 ½ cups powdered sugar
    4. 1 ½ cups powdered sugar
    5. pinch of salt
    6. 1-2 tablespoons milk or cream
  5. Nutrition information is based on the recipe frosting 18 cupcakes, not including the cupcake. 


Calories: 238kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 340IU | Calcium: 9mg | Iron: 1mg