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Peanut Butter Buttercream

  • Yield: enough to generously frost 24 cupcakes


Adapted slightly from Buttered Up and Baked cookbook by Matt Lewis and Renato Poliafto.


  • 1 8ounce block cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup smooth peanut butter (not natural, commercial brand)
  • 2 1/2 to 3 cups confectioners sugar, sifted
  • 1/4 teaspoon sea salt
  • 1 tsp vanilla extract


  1. Mix together cream cheese, butter and peanut butter with electric or hand mixer until well combined. Add icing sugar, vanilla, and sea salt, blend until well combined and frosting is smooth and creamy. Evenly frost on top of cupcakes. Decorate with peanuts if desired. Cupcakes and frosting can be made one day ahead, stored in airtight container at room temperature.
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