Peanut Butter Cream Cheese Frosting


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

Frosting Directions: 

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.

Cake Recipes:

Cupcake Recipes: