If you’re as big a fan of my Paleo Chocolate Cupcakes as the Boulder High Freshman Baseball Team, you’ll love them topped with my luscious Peanut Butter Frosting. There’s nothing quite like the classic combination of chocolate and peanut butter. You could even call this grain-free treat a Reese’s Peanut Butter Cup style cupcake.
The best thing though, is that if you’re following a strict Paleo diet, or if you’re allergic to peanuts, you can easily make this Peanut Butter Frosting with [sunflower butter]. If you’re not in love with the flavor of sunbutter (I like it just fine) you can make this recipe with peanut butter (I made it that way for my husband who adores peanut butter, and doesn’t care as much for Sunbutter).
I’m going to ask my boys to make my Paleo Chocolate Cupcakes with this Peanut Butter Frosting recipe for me for Mother’s Day, along with my older son’s Chocolate Strawberry Shortcake recipe. Most likely, we’ll have a few of our neighbors over to partake in these healthy, yet decadent treats for a fun, yet quick and easy Mother’s Day tea.
Peanut Butter Frosting
Ingredients
- ½ cup sunbutter or creamy peanut butter
- ½ cup palm shortening
- ¼ cup honey
- ⅛ teaspoon vanilla stevia
- ⅛ teaspoon celtic sea salt
Instructions
- In a food processor combine sunflower (or peanut) butter and shortening
- Pulse in honey, stevia, and salt until fluffy
- Serve
Equipment
If you like this quick and easy Paleo, grain-free recipe, you may want to check out my Pinterest Board called Elana’s Paleo Recipes with 7 Ingredients or Less.
In another variation, I made this without stevia, so if you don’t like stevia, please know that I omitted this ingredient and although the frosting was not quite as sweet, it was still delicious. You may also want to try this Peanut Butter Frosting on my Paleo Vanilla Cupcakes –we did and it was every bit as delicious as on my Paleo Chocolate Cupcakes.
Here are some of my other frosting recipes that you can mix and match with my Paleo cupcake recipes above:
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What’s your favorite frosting recipe? Leave a comment and let us know your favorite way to top a cupcake!
Whitney @ The Newlywed Chefs says
Elana, I have been following your blog for a while just because it’s delicious and beautiful, but this week I’ve decided to give Paleo a try! I’ll be coming back much more often to try some of your recipes. Yum!
Lauren says
Is palm shortening healthy? Just wondering what is In it? I
Lucinda says
Would this work with coconut oil in place of the palm shortening?
Nigel says
The only thing I would add is a dusting of Espresso Powder :-)
It really brings out the flavor of most deserts. Learned that from the Barefoot Contessa!
NormaKM says
Thank you for this great recipe – I made a quick batch this evening to take for dessert to a luncheon tomorrow. I can see why the baseball team of my high school alma mater would love these so much!
Laura says
I made these to bring to a birthday party today (frosting with your chocolate cupcakes). The frosting is delicious. I had all family members try it and they all loved it! Thank you for all you do. Happy Mother’s Day!!!
Kristie says
I’m thinking of modifying this by making a hazelnut butter for a nutella type flavor combo with the chocolate cupcake. I’ll let you know if I do and how it turns out!
NV says
Hi,
I thought peanut butter is not paleo-friendly.
Gail says
She suggested that if you’re doing strict paleo you can substitute sunbutter which sounds kinda interesting also. But almost anything pared with chocolate sounds yummy. :)
Lauren says
I love that you use honey for this! I have a love affair with peanut butter and frosting combine them and I am one happy camper! Thanks for the recipe
jane macrae says
Have you tried Madeleines with almond flour? Would you? Love your blog. jane