Peanut Butter Buttercream Frosting

Jun 29, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Madagascar Vanilla: Extract Easy

Cupcakes piped with peanut butter buttercream frosting

A fluffy, pipeable peanut butter buttercream frosting for cakes and cupcakes. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 3 1/2 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

Prep 15 min

Cook —

Total 15 min

Yield 24 cupcakes

Diet —

Ingredients

Adjust yield

cupcakes

½ cup (114.0 g)unsalted butter, softened
3.0 cups (360.0 g)confectioners' sugar, sifted
3.0 tbsp (45.0 ml)heavy cream, plus more as needed
¼ tspfine sea salt
¾ cup (202.0 g)creamy peanut butter
2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

In a stand mixer fitted with the paddle, beat the butter and creamy peanut butter on medium-high speed until pale and creamy, 3 to 4 minutes.
With the mixer on low, add the confectioners' sugar and salt about 1 cup at a time, then add the cream and vanilla. Beat on medium-high until light and fluffy, about 3 minutes.
Add more cream, 1 teaspoon at a time, if needed for a smooth, spreadable frosting.
Use right away, or cover and keep at room temperature for up to 2 hours; beat briefly before using.

Tips

Soft butter is key: it should hold a fingerprint but not look shiny or greasy (about 65°F).
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat until fluffy before using.

Recipe FAQ

How long does it take to make peanut butter buttercream frosting?

Plan on 15 minutes of prep. It makes about 3 1/2 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

How should I store peanut butter buttercream frosting?

Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat until fluffy before using.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

149 Calories / serving

8.7g Fat

16.8g Carbs

2.2g Protein

15.6g Sugar

Whole recipe (24 servings): ~3576 cal · 209g fat · 403g carbs · 53g protein · 374g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 149 calories

What it takes to burn one serving

Brisk walking 28 min·1.6 mi·~3300 steps
Walking uphill or incline treadmill 20 min·1.0 mi·~2000 steps
Moderate cycling 15 min·3.0 mi
Swimming laps 21 min
Jogging 15 min·1.3 mi·~2400 steps
Stair climbing 14 min·~1250 steps
Dancing 24 min
Bodyweight circuit training 15 min
Cleaning, errands, or playing with the dog 35 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.