Peanut Butter Frosting

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
8cupcakes
Print Recipe
Instructions
  1. In a food processor combine sunflower (or peanut) butter and shortening
  2. Pulse in honey, stevia, and salt until fluffy
  3. Serve

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:

What’s your favorite frosting recipe? Leave a comment and let us know your favorite way to top a cupcake!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

43 responses to “Peanut Butter Frosting”

  1. I love your recipes! Passover was grain-free, dairy-free & sugar free thanks to all of your fabulous recipes! My husband, who is a carb-lover, has turned his diet around 180 degrees. Your recipes have allowed him to enjoy bread and treats. We both thank you for your delicious and thoughtful recipes! I have one question. Whenever I use palm shortening, there are always lumps no matter how long I blend it. For your cocoanut blueberry muffins it’s not a problem because the lumps smooth out with baking. How do I prevent the lumps in frosting, such as this peanut butter frosting. Would love suggestions with working with palm shortening. ( I actually was thinking of warming it up before using)
    Thank you again!
    Melissa

    • Melissa, thanks for your fabulous comment! I’d love to know what brand you’re using as that may be the issue. I haven’t ever had anything but smooth creaminess when using palm shortening in my recipes.

  2. Hello. I am so happy and pretty excited to find such yummy sounding foods. I just found out that I am diabetic and felt that I just could not enjoy foods ever again. These recipes are giving me hope. My main question is are Paleo diets good for diabetics? I really want to try these desserts but they are sweetened with things I should have in serious moderation. Nonetheless, I have a large family and would love to test some of these healthier options out on them. Trying to teach the kiddos to eat well, and clean. My last question would be in terms of the palm shortening. I priced it online and its pricey. What can I use as a healthy alternative? I love anything and everything with peanut butter, so what can I use instead for the meantime? Thanks again and I will be back to let you know my results. Making pancakes in the morning…can’t wait.

  3. We just made this for Elana’s chocolate peanut butter whoopee pies. My daughter described them as yum-good-yum-good-yum-good-a-licious!
    Thanks for the great recipes.

  4. First, Elana, thank you for all your hard work you do for us! I have been following you for a while now and have made several of your recipes. I made this frosting this week to frost The Spunky Coconut’s Vanilla Bean cake. It was amazing!!! I used butter instead of palm shortening, and I didn’t have vanilla stevia so I used a 1/16 t of vanilla and a 1/16 t of stevia. I also used a hand mixer instead of a food processor. Everyone loved it and you couldn’t taste the stevia at all. My kids and husband were fighting over who got to lick the bowl. Tonight I’m having guests over (none of whom are grain free eaters) and making your shepard’s pie and crispy chocolate chip cookies. Love your site and recipes!

  5. I made the frosting for a flourless peanut butter cake I made from another site for my boyfriend’s birthday. Frosting worked perfectly but tastes a little too much like honey for me so I ended up adding about 1/3 cup more peanut butter. It was light and fluffy and he loved it. Thanks!

  6. I made this frosting tonight to put on gluten free brownies I baked and it’s DELICIOUS!! I did all the same ingredients although I used about one third of the amount of honey called for and it was amazing. I WILL be repeating this again!

  7. Hi, does anyone know the reason and if it’s ok that when I bake (like cookies ) when using sunbutter it turns green?

    • Dayna: it’s a chemical reaction with baking soda and the chlorogenic acid in sunflower seeds. It’s perfectly fine!

  8. Everything looks so yummy and easy to make, however I’m struggling with the challenge of finding delicious recipes that are gluten, dairy and sugar free……any suggestions?

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