A rich, creamy, and naturally sweet peanut butter frosting that comes together in just minutes. I love how it’s made with simple, wholesome ingredients and is free from dairy and refined sugar. Whether I’m spreading it over cupcakes, layering it on brownies, or even dipping fruit into it, this frosting always satisfies. It’s smooth, fluffy, and easily made vegan—making it a go-to for plant-based baking or healthy treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (smooth or crunchy, unsweetened)
1/4 cup pure maple syrup
1/4 cup coconut oil (or plant-based butter)
1/2 tsp pure vanilla extract
Pinch of salt
2–4 tbsp oat or almond milk (as needed for desired consistency)
Directions
I start by combining the peanut butter, maple syrup, softened coconut oil, vanilla extract, and a pinch of salt in a medium mixing bowl.
Then I use a hand mixer or whisk to beat everything together until it’s smooth and creamy.
I slowly add oat or almond milk, one tablespoon at a time, mixing in between, until I get that fluffy, spreadable consistency I’m looking for.
I always taste it at this point and adjust the sweetness if I want a touch more maple syrup or even add a bit of powdered sugar if I want it thicker.
Finally, I spread it on cooled cakes, brownies, or cupcakes—or just refrigerate it until I’m ready to use. If chilled, I let it sit at room temperature for easier spreading.
Servings and timing
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: Approximately 8 servings
Calories: About 120 kcal per 2-tablespoon serving
Variations
I like changing it up depending on what I’m using the frosting for. Sometimes I use crunchy peanut butter for extra texture. When I want a deeper flavor, I swap coconut oil for plant-based butter. I’ve also added a dash of cinnamon or cocoa powder for a little twist. For a firmer frosting, I chill it for 10–15 minutes before using.
Storage/Reheating
I store this frosting in an airtight container in the fridge for up to one week. It does firm up a bit when chilled, so I always let it sit out at room temperature for 15–20 minutes before spreading. If I’m in a hurry, a few seconds in the microwave softens it right up.
FAQs
How long does homemade peanut butter frosting last?
I usually keep mine in the refrigerator for up to a week. Just make sure it’s in an airtight container to keep it fresh.
Can I freeze this frosting?
Yes, I freeze it for up to a month. I let it thaw overnight in the fridge, then bring it to room temperature and whip it briefly to restore the texture.
Can I use other nut butters instead of peanut butter?
Definitely. I’ve made this with almond butter and cashew butter too. The taste changes slightly, but the texture stays creamy and smooth.
Is this frosting sweet enough without powdered sugar?
For me, the maple syrup adds just the right amount of natural sweetness. But if I want a firmer or sweeter result, I sometimes mix in a spoonful of powdered sugar.
What can I use this frosting on?
I spread it over cupcakes, layer it on brownies, use it as filling for sandwich cookies, or even dip apple slices into it. It’s super versatile.
Conclusion
This homemade peanut butter frosting has become one of my favorite healthy dessert toppings. It’s quick, easy, and made with ingredients I feel good about. Whether I’m baking for myself or for guests with dietary needs, this creamy, flavorful frosting always hits the mark.
Recipe:
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Homemade Peanut Butter Frosting
- Total Time: 5 minutes
- Yield: 8 servings
- Diet: Vegan
Description
A rich, creamy, and naturally sweet peanut butter frosting made in minutes with simple, wholesome ingredients. Dairy-free, vegan, and free from refined sugar, this smooth and fluffy frosting is perfect for cupcakes, brownies, or fruit dipping.
Ingredients
1/2 cup peanut butter (smooth or crunchy, unsweetened)
1/4 cup pure maple syrup
1/4 cup coconut oil (or plant-based butter), softened
1/2 teaspoon pure vanilla extract
Pinch of salt
2–4 tablespoons oat or almond milk (as needed for desired consistency)
Instructions
- In a medium mixing bowl, combine the peanut butter, maple syrup, softened coconut oil, vanilla extract, and a pinch of salt.
- Use a hand mixer or whisk to beat the mixture until smooth and creamy.
- Gradually add oat or almond milk, one tablespoon at a time, mixing well between additions until the frosting reaches a fluffy, spreadable consistency.
- Taste and adjust sweetness or texture by adding a bit more maple syrup or powdered sugar if desired.
- Spread over cooled cakes, cupcakes, or brownies, or refrigerate until ready to use.
- If chilled, let the frosting sit at room temperature for 15–20 minutes before spreading, or microwave for a few seconds to soften.
Notes
Store in an airtight container in the refrigerator for up to 1 week.
Let sit at room temperature before use, or microwave briefly to soften.
Can be frozen for up to 1 month—thaw in the fridge and whip to restore texture.
Swap peanut butter with almond or cashew butter for variation.
Add cinnamon or cocoa powder for flavor twists.
Use crunchy peanut butter for added texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
