Looking for a tried and tested PB frosting for some choco peanut butter cupcakes I am making. I like fluffy and light not to sweet icings.. and, here is what the cupcake recipe is that i'll be using the icing on:

Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1/3 cup peanut butter
1 cup buttermilk
1 teaspoon vanilla extract

1. Melt chocolate with peanut butter over double boiler. Cool.
3 In a bowl, sift the flour and baking soda together; set aside.
4 In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
5 Add the sugars and beat for about 3 minutes or until fluffy.
6 Add the eggs, one at a time, beat well after each addition.
7 Add the chocolate, mixing until well incorporated.
8 Add the dry ingredients, in three parts, alternating with the bu)ttermilk and vanilla.
9 With each addition, beat until ingredients are incorporated but do not overmix.
10 Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
11 Carefully spoon batter into cupcake liners; fill 3/4 full.
12 Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
13 Cool in tins for 15 minutes.
14 Remove from tins and cool completely on a wire rack.

(this is Magnolia choco cuppy recipe adding pb to the melting chocolate)

I add peanut butter to my regular crusting buttercream and I love it with my chocolate fudge cakes.

I have a recipe from one of those Gold Medal booklets you can pick up at the checkout counter that has a peanut butter cake. I didn't care much for the cake (too Sweet for me) but the icing was GREAT!!!

It is:

1/2 cup creamy peanut butter
1/4 cup heavy whipping cream
1 teaspoon vanilla
1 8 oz. package cream cheese (softened)
4 cups powdered sugar

Beat first 4 ingredients until fluffy

Slowly add in sugar until smooth

The recipe was a state fair winner in AZ by: Eileen Balser

I modified one I found on AllRecipes and it turned out sooo amazing:

1/4 cup unsalted butter
1 cup peanut butter

(cream together well)

added a touch of vanilla

add 2 cups powdered sugar and mix well

then I added milk (I would have added whipping cream if I had it) a bit at a time till it was a good piping consistency (about 2 - 3 tbs)

It was TOO DIE for delish. Once I iced the cupcakes, I drizzled some chocolate peanut butter ganache on top. OMG (I uploaded pics)