3 Easy Frostings - Peanut Butter, Chocolate and Strawberry Buttercream Recipes

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Today I'm making 3 delicious buttercream frostings (Peanut Butter, Chocolate and Strawberry) that are perfect for cupcakes, filling cakes or cookies! Each of these recipes will frost around 24 cupcakes depending how big your swirls are.
🍰Peanut Butter Buttercream
2 cups (4 sticks) unsalted butter (room temperature)
1 cup creamy peanut butter
¼ tsp salt
1 tbsp vanilla extract
6 cups confectioner’s sugar
3 tbsp heavy cream
Instructions
1. Using a stand mixer or electric hand mixer, beat the butter and peanut butter until smooth and creamy. Scrape down the sides of the bowl.
2. Add the salt and vanilla and continue mixing until fully combined. Scrape the sides of the bowl as needed.
3. Gradually add in the confectioner’s sugar about a cup at a time. Continue adding the remaining confectioner’s sugar and heavy cream.
5. Continue beating the mixture on medium until frosting is creamy and fluffy (I mix for about 2 minutes). If the frosting is too thick, add more cream. If it’s too thin, add more confectioner’s sugar.
6. Hand stir or continue mixing on low to remove any air bubbles, if needed.
6. Place frosting in a piping bag with a large star tip and pipe swirls on each cupcake.
🍫Chocolate Buttercream
1 cup semi-sweet chocolate chips
2 cups (4 sticks) unsalted butter (room temperature)
1/2 tsp salt
1 cup unsweetened cocoa powder (not dutch process)
5 cups confectioner’s sugar
1/2 cup heavy cream
1. Melt the Semi-Sweet chocolate chips and set aside to cool.
2. Using a stand mixer or electric hand mixer, beat the butter until smooth and creamy.
3. Add the salt and cocoa powder and continue mixing until fully combined. Scrape the sides of the bowl as needed.
4. Gradually add in the confectioner’s sugar about a cup at a time. Midway through adding the confectioner’s sugar, add half the heavy cream. Continue adding the remaining confectioner’s sugar and heavy cream.
5. Mix in the cooled semi-sweet chocolate.
5. Continue beating the mixture on medium until frosting is creamy and fluffy. If frosting is too thick, add more cream. If it’s too thin, add more confectioner’s sugar.
6. Place frosting in a piping bag with a large star tip and pipe swirls on each cupcake.
🍓Strawberry Buttercream
2 cups (4 sticks) unsalted butter (room temperature)
2 cups freeze dried strawberries
½ tsp salt
1 tbsp vanilla extract
6 cups confectioner’s sugar
4-6 tbsp heavy cream
Instructions
1. Using a food processor, pulverize the freeze-dried strawberries into a dust with no chunks remaining. Set aside.
2. Using a stand mixer or electric hand mixer, beat the butter until smooth and creamy. Scrape down the sides of the bowl.
3. Add the freeze-dried strawberry powder and continue beating.
2. Add the salt and vanilla and continue mixing until fully combined. Scrape the sides of the bowl as needed.
3. Gradually add in the confectioner’s sugar about a cup at a time. Midway through adding the confectioner’s sugar, add half the heavy cream. Continue adding the remaining confectioner’s sugar and heavy cream.
5. Continue beating the mixture on medium until frosting is creamy and fluffy (I mix for about 2 minutes). If frosting is too thick, add more cream. If it’s too thin, add more confectioner’s sugar.
6. Hand stir or continue mixing on low to remove any air bubbles, if needed.
7. Place frosting in a piping bag with a large star tip and pipe swirls on each cupcake.
🍰Homemade Chocolate Cupcakes
Rich and delicious homemade chocolate cupcakes that are quick and easy to make! Makes a dozen cupcakes.
Ingredients
1 cup sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not dutch process)
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk (room temperature)
1/3 cup vegetable oil
1 large egg (room temperature)
1 tsp vanilla
1/2 cup hot coffee
Instructions
Prepare the Cupcakes:
1. Preheat oven to 325 degrees. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. Add the buttermilk, oil, egg and vanilla and mix to combine until no lumps remain.
4. Carefully add the hot coffee to the batter. Stir until smooth.
5. Distribute the cupcake batter evenly filling each liner about half full.
6. Bake for about 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool completely.
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🍰 Edited by Sean Connelly - www.seanmichaelcreations.com
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