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Peanut Butter Frosting


Cupcakes at Christmas Time
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This frosting is perfect for chocolate dairy-free cupcakes or a vegan chocolate cake, for adults and kids alike. I prefer using fresh ground natural peanut butter (I like the flavor), but feel free to use any natural peanut butter variety.

Makes about 4 cups

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1 8-ounce tub dairy-free soy cream cheese, such as Tofutti
  • 2 cup natural creamy peanut butter
  • 4 cups cofectioners sugar
  • pinch of sea salt
  • 1 t. vanilla
  • 2 T. dairy-free soy milk, plus more if needed


1. In a large mixing bowl using an electric hand mixer, cream together the dairy-free soy cream cheese and natural creamy peanut butter until well blended. Gradually add the confectioners sugar, first beating at a low speed setting until the sugar is just combined. Add the sea salt, vanilla and soy milk, and beat at a medium-speed setting until the mixture is smooth and creamy. Chill in the refrigerator for about 10 minutes before using to frost dairy-free cupcakes or cakes.

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