Use this delicious frosting to decorate our Peanut Butter and Jelly Cupcakes.

Martha Stewart Living, February 2009


Credit: Con Poulos

Recipe Summary

Makes about 3 cups


Ingredient Checklist


Instructions Checklist
  • Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)


Reviews (7)

165 Ratings
  • 5 star values: 24
  • 4 star values: 39
  • 3 star values: 59
  • 2 star values: 32
  • 1 star values: 11
Rating: Unrated
Awful! I am not a fan of too sweet frostings, so I thought this would suit me. No way. First of all - omit the salt unless you are using unsalted peanut butter. It is also very thin and runny - no way would it stay on top of a cupcake. I ended up adding a total of 2 cups of confectioners sugar to get a better consistency (still was really not thick enough but I was afraid it was too sweet.) Next time (as if) I would definitely add the cream a few tbsp at a time. Not a winner.
Rating: Unrated
I made this recipe because I love peanut butter. It just wasn't sweet enough for me. I used 2/3 cups confectioners' sugar. That made it mm-mm good and I used it on a chocolate cake. Yummy!
Rating: Unrated
You might as well just put peanut butter on top of your cupcakes. This recipe was too strong, even for the peanut butter lovers in my life.
Rating: Unrated
to ecampbell34, I think it specifies 2 days only if you were serving them to the Queen. Hee-hee. Otherwise, they can be kept till they're gone!
Rating: Unrated
frosting is good
Rating: Unrated
I don't throw my cupcakes out after two days, you can always keep in the refrig longer.
Rating: Unrated
what does it mean you can refrigerate up to 2 days? you can still use it or you have to throw it away? I mean it only keeps for 2 days? please tell me!