Crème au beurre d'arachide vegan et cupcakes au chocolat

Vegan peanut butter frosting

Aryane @ Valises & Gourmandises
This vegan peanut butter buttercream is delicious on chocolate cupcakes, or even in homemade oreos!
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Prep Time 10 mins
Total Time 10 mins
Course Baking, Dessert


  • 1 cup organic vegan butter room temperature
  • 1/2 organic peanut butter *see notes
  • 2 cups organic icing sugar
  • *Piping bag
  • *2D piping tip


  • In a large bowl, using a hand mixer, whisk the soft butter with the peanut for a couple of minute until well combined and the colour goes slightly lighter.
  • Add the powder sugar 1/2 cup at a time and incorporate well.
  • Transfer to a reusable piping bag equipped with a piping tip. Pipe onto the cool cupcakes in a circular motion, starting in the middle.


*The natural peanut butter I get in Germany is very runny. You want to achieve a thick but smooth melt-in-your-mouth texture. If your PB is very thick, you could also add a bit of plant milk. Keep in mind that it will harden in the fridge.
*This icing will melt if left at room temperature. You could add more sugar to make it stiffer. I don't like it too sweet, so I make sure not to wait to long before I eat it.
*YouTube videos are great to learn how to pipe frosting like a pro!
*You will most likely have leftover buttercream. Use it to make homemade oreos!
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