1/2 cup unsalted butter, softened
1 (8 ounce) cream cheese, room temperature – or Tofutti lactose free cream cheese (Sprout’s)
1/2 cup creamy peanut butter (omit if you don’t like peanut butter)
1 teaspoon vanilla extract
2½ cups confectioners sugar
2 tablespoons heavy cream
Combine butter, cream cheese and peanut butter in a mixing bowl and beat with an electric mixer until smooth. Add in vanilla extract. Gradually beat in confectioners’ sugar and heavy cream. Beat on high for a good minute until smooth.
Spread frosting onto cupcakes with a spatula or a pastry bag fitted with a large tip.
Cream Cheese frosting without peanut butter:
1 cup butter, softened (2 sticks)
16 oz. cream cheese, room temperature (two 8 oz. blocks)
6 cups confectioners’ powdered sugar
2 teaspoons of vanilla extract
In a very large bowl, use a hand mixer to blend all 4 ingredients together. Combine butter, cream cheese, powdered sugar, and vanilla until smooth and creamy.