I don’t know why I never thought to make peanut butter frosting before. Rich, creamy peanut butter atop a chocolate cupcake? Delish. Better yet, rich, creamy, dairy-free peanut butter frosting atop a Peanut Butter Cup Chocolate Cupcake! Whoa. You need this.
We had a family party last week and I was in charge of bringing a dessert. I definitely had a lot of thoughts about what I could bring … Unicorn cupcakes, a simple Victorian cake, Pavlovas, brownies …
But then my dad picked up a Betty Crocker gluten-free chocolate cake mix at the supermarket and I knew it wouldn’t take much to doctor it up a bit to make it party-worthy. I found a large Reese’s Peanut Butter Bar in the fridge (leftover birthday treat!) and decided to chop it up and add it to the chocolate cupcakes before baking – such an easy way to change up a simple dessert!
To put these cupcakes over the top, I made a whipped dairy-free peanut butter frosting. So. Good. If you are looking for a dairy-free buttercream, try using coconut oil in place of the butter. Coconut oil is an excellent replacement in so many recipes if you are needing dairy-free or vegan options. I use it all the time in desserts and no one ever knows.
I piped this peanut butter frosting out of a gallon-sized Ziploc bag with the corner cut off – fancy – but you can definitely pretty it up even more if you have some decorating tips. Or, simplify your life and put on this delicious peanut butter frosting with a butter knife. So many choices… Thankfully, I had leftovers that I put in a little glass dish and kept it in my fridge to sneak spoonfuls for days. I’m not telling you to do that, I am just putting it out there as an option. 😉 Enjoy!
Whipped Peanut Butter Buttercream Frosting
Whipped Peanut Butter Buttercream Frosting (Dairy Free!)
- 1/2 cup coconut oil
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 2 cups of powdered sugar
- 2 to 3 tablespoons coconut milk or almond milk
In a large stand mixer, combine coconut oil, peanut butter, and vanilla. Beat until combined.
Add the powdered sugar and beat again.
Gradually add 2 to 3 tablespoons of milk until the frosting is the correct consistency.
Beat for 2 to 3 minutes.
If the frosting is too thin, add more powdered sugar. If the frosting is too thick, add a little splash of milk.