Description
Adapted slightly from Buttered Up and Baked cookbook by Matt Lewis and Renato Poliafto.
Ingredients
Units
- 1 8–ounce 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
Instructions
- 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.
