1 cup butter, softened (room temp butter works best...its easiest to get fluffy)
1 cup peanut butter
1 TB vanilla extract
4 cups powdered sugar
1/4 cup whole milk
In your stand mixer with the paddle attachment, whip the butter and peanut butter until smooth. Slowly add in the powdered sugar in 1/2 cup increments. Add the milk and vanilla and whip until very smooth and spreadable. Store in the fridge. Can be made up to 3 days ahead of time.
Notes: This frosting was a happy accident :). I set out to make vanilla buttercream, but I thought it was too sickly sweet after tasting it. I threw in a cup of peanut butter to mellow out the sweetness and it was AMAZING. My 3 year old licked the spoon, the bowl, and kept asking for more. The "cupcakes" in the photo are actually parfaits. I made homemade gluten-free chocolate cupcakes and homemade chocolate pudding. I crumbled the cupcakes and layered the cake crumbs with chocolate pudding in these sturdy paper cups, then topped with the frosting. They were delicous and tasted sort of like a Reeses Peanut Butter Cup. The pudding really made it great because it adds moisture to the "cake" part of the dessert. Would make these again and again....