I have had mixed results making peanut butter frosting. It seems like it always comes out too dry and is hard to spread. I decided that more butter and less powdered sugar would help make it more fluffy. This came out tasting like great whipped frosting, but with a strong peanut taste. I call it a winner. Notice that I used it on banana cupcakes, but it would also be fantastic on brownies or chocolate cake. I would recommend doubling this recipe if you want to use it on a layer cake.
Makes about 2 cups frosting (enough for 12 cupcakes)
1/3 cup creamy peanut butter
1/4 cup butter, softened
Splash vanilla
1 1/2-2 cups powdered sugar
1. In mixing bowl of an electric mixer, beat peanut butter and butter together until combined. Add vanilla and whip to incorporate some air, about 1 minute. Scrap bowl. Add 1 cup of the powdered sugar and beat to incorporate. Working in 1/4-1/2 cup at a time, add as much of the remaining powdered sugar as it takes to make a spreadable frosting. Use frosting at room temperature.
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