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Peanut Butter Frosting

November 10, 2009

by Emily

Peanut Butter Frosted Cupcakes
It is a well-known fact that I adore am obsessed with peanut butter. Natural, nutty, organic, low-fat, smooth, honey-infused… There is clearly some economics to peanut butter consumption. The market calls for a low-fat-organic-naturally-smooth-stick-to-the-top-of-your-mouth option? Well God Bless America, you can find it! Supply and demand, people. And don’t worry, I have explored these various options. I bake cookies with this magical ingredient. I order Pad Thai solely for the peanut sauce. I often smother a well-intended “healthy” dessert with it. I secretly even force my unreasonable obsession upon others by way of cupcakes.  In sum:  I. Die. For. PB.

A celebration is clearly incomplete without spreading the joy of peanut butter.  Make your next round of cupcakes extra fabulous with this winning frosting recipe.

Peanut Butter Frosting
Adapted from: Martha Stewart’s Peanut Butter Frosting
Generously frosts 24 cupcakes

6 ounces cream cheese (I opted for reduced fat so the frosting would be firmer)
1/3 cup powdered sugar
1/2 teaspoon salt
1 cup creamy peanut butter (not natural) (again, opted for reduced fat)
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

In a medium mixing bowl, beat cream cheese and powdered sugar with a mixer on medium speed.  Add salt, peanut butter, then vanilla.  In a separate mixing bowl, whisk cream until soft peaks form.  Fold cream into peanut butter mixture a third at a time.

Let cupcakes cool before frosting.  Chilled frosting works best.

Refrigerate for up to 2 days.

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