Peanut Butter Greek Yogurt Frosting

A creamy, thick, protein-packed frosting to use on top of all your favorite healthy (or not-so-healthy) treats.

Skinny Chocolate Cupcakes with Peanut Butter Greek Yogurt Frosting at

Good morning! How was your Labor Day? I spent the weekend in Chicago with my friend Marie and her sisters, celebrating her sister Kathleen’s bachelorette party. We ate cupcakes, deep dish pizza, sushi, tapas, Garrett’s famous caramel corn, apple pie, cinnamon rolls, and more. Let’s just say I think I’ll be full for the next few days…

I’m back home and it is back to reality!

I made this healthier frosting last week when I had an abundance of Greek yogurt in my refrigerator that I wanted to eat up before leaving for vacation. I spread the frosting onto a batch of Skinny Double Chocolate Chip Muffins. I love these chocolate muffins because they taste like dessert. Made from egg whites, yogurt, whole wheat flour, applesauce, cocoa powder, honey, and not much else.

I usually have a bunch of these skinny chocolate muffins in my freezer. I make a batch, eat what I can, and freeze the rest. They’re good for up to 3 months. A quick nuke in the microwave and you have yourself a melty chocolate muffin with half the guilt. By the way, when I say “muffin” I really mean cupcakes. These lightened up chocolate muffins are really just cupcakes without frosting.

Skinny Chocolate Cupcakes - no butter, no oil, and made with yogurt. Ready to be frosted!

Skinny Chocolate Cupcakes with Peanut Butter Greek Yogurt Frosting at

Let’s talk about this creamy dreamy frosting. It’s made from protein-packed Greek yogurt, peanut butter, a touch of maple syrup for sweetness, vanilla extract, and a bit of cream cheese. For my batch, I used 0% plain Chobani and reduced fat cream cheese.

Substitutions? You could use vanilla Greek yogurt (nonfat or low fat) or even honey flavored. As for sweetening the frosting? Honey, agave, stevia, sugar or whatever sweetener you prefer can be used instead of maple syrup. Almond butter, honey-roasted peanut butter, cookie butter, or even Nutella would be fabulous substitutions for regular peanut butter as well.

Peanut Butter Greek Yogurt Frosting-3

My Greek yogurt frosting certainly doesn’t taste like buttercream. If you can make a healthy frosting taste like real buttercream, you’re my new best friend!!

Some other ideas for the frosting:

1) Use it as a protein-packed dip. Dip apples, bananas, pretzels, apple chips, graham crackers, celery, carrots, pita chips, and more. It makes a healthy after school/mid-workday snack.

2) Frost it onto treats like these healthy banana muffins, peanut butter oatmeal bars, breakfast cookies, toasted homemade honey-oat bread, healthy pumpkin bars, or sugar-free chocolate bars.

3) Eat it with a spoon.

Peanut Butter Greek Yogurt Frosting - creamy, thick, healthy, protein-packed

Look how thick it is!

Skinny Chocolate Cupcakes with Peanut Butter Greek Yogurt Frosting at

So now you know what I’ll be eating this week as I recover from a weekend full of treats. Detoxing with frosting.


Peanut Butter Greek Yogurt Frosting

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 and 1/2 cups
  • Category: Frosting
  • Method: Baking
  • Cuisine: American


A creamy, thick, protein-packed frosting to use on top of all your favorite healthy (or not-so-healthy) treats.


  • 8 oz Greek yogurt (plain or vanilla, nonfat or low fat)*
  • 3 Tablespoons peanut butter
  • 2 Tablespoons cream cheese (low fat or full fat)
  • 2 Tablespoons pure maple syrup (see above for substitutions)
  • 2 teaspoons pure vanilla extract
  • optional: 1 batch Skinny Double Chocolate Chip Muffins


  1. Add Greek yogurt and peanut butter to a medium bowl. Beat on medium speed for 1 minute until combined. Add the cream cheese and maple syrup, beat for 2 minutes until combined and creamy. Add the vanilla extract and beat until smooth. Taste the frosting and add more maple syrup if desired.
  2. Use as a frosting, dip, or enjoy it plain. Cover frosting tightly and store for up to 3 days in the refrigerator.


  1. Yogurt: Make sure the Greek yogurt you are using is very, very thick– otherwise your frosting will be thin. I like Chobani and Fage brands (not sponsored).

Keywords: peanut butter greek yogurt frosting


    1. It’s not too sweet at all. AND you have complete control over its sweetness too – as opposed to a buttercream where you need all that powdered sugar for thickness. Hope you try it Eileen!

  1. I’m always amazed at the many uses for Greek yogurt. So many applications, both sweet and savory. But I never would have thought it could be used in a frosting. What a great idea to keep frosting a little lighter and a lot more nutritious!

  2. Oh my gosh, I’m in Greek yogurt heaven – LOVE using Chobani in almost everything, but I never imagined it in frosting. My skinny cupcake prayers have been answered.

    I loved seeing your pics from Chicago over the weekend – I’ve only been there once (also for a bachelorette party!!), and it was an absolute BLAST.

    1. I just KNEW you’d love this stuff Ashley! It has your name written all over it. Chicago is SO much fun. I want to go back already!

  3. So good to see a healthier recipe this week I, too, spent the last two weekends in pre-wedding celebrations. Especially at the bridal shower, I certainly have over indulged in baked goods.

  4. So you mentioned lots of peanut-butter-replacement options…but you didn’t mention cookie butter/Biscoff! 😉 I think that’s what I would try first! This is such a great recipe; frosting is my favorite part of cake/cupcakes/dessert-in-general, but it is usually so horrendously bad for you! Maybe it would even work to just thin out some regular buttercream with Greek yogurt to make it slightly skinnier. 😉 This is also a great idea for a dip, as you mentioned. Thanks for such a versatile recipe!

    1. THIS is why I love ya Caley. You pick up exactly what I left out!! How did I leave out the option of cookie butter?!? Adding that in right now! Thank you so much for keeping me on my toes. 😉

  5. Who even needs a vessel when the frosting is this healthy. Serve me up a bowl and I’ll be perfectly satisfied! I always ate the frosting and left the cake, anyway. I don’t think I’ve ever made peanut butter frosting, but you’ve inspired me!

  6. I’m so happy to hear this frosting is guilt-free 😉 and therefore, whatever it touches instantly makes that food guilt-free as well… right? Idk, it’s probably explained somewhere in science.

  7. Oooo greek yogurt in frosting?? My bf would DIE to try that on one of my cupcakes. Awesome recipe, Sally! 😀 (Plus protein in my frosting?? That totally makes it ok to eat cupcakes for dinner, right?)

  8. Help Sally! Love this look of this and am currently making it with nutella instead of PB, but it’s really runny… Should I add more cream cheese to thicken? Thanks! (And thanks for all the great recipes!)

    1. Hey Rachel! I’m here to help. Let’s see. Are you using Chobani? I prefer Chobani because it is SO thick and makes extra creamy frosting. If so, try adding a bit more cream cheese. Make sure you are using an electric mixer to beat everything – not a spoon or other utensil.

      1. Thanks for your reply, Sally! I’m actually in the UK so used some of our Greek yoghurt, not Chobani… Maybe that was slightly my problem. Thanks for your tips! I ended up added some more cream cheese and popping it into the freezer for 45 minutes to firm up. It turned out delicious, thanks 🙂

  9. hi Sally ! so I am new fan of your absoutely delish blog. It was a slow day at work when I stumbled across your site and I have visited it every day since! I am writing down and trying so many of your creative recipes ! Just want to thank ya for the inspiration and my boyfriend loves this baking kick on I’m on( so he thanks you too).

    p.s. love the stories with every recipe 🙂

    1. Hi Alyse! I am so glad that you are loving my my blog. When I’m particularly bored, I could get lost on blogs and Pinterest, basically anything related to cookies 🙂 Let me know any recipes you try! I love hearing about it.

  10. Hello! This may sound weird to you but I am planning to use this frosting for my Pet Bakery. I just have to remove the vanilla extract and maple syrup. I am from the Philippines and I was just wondering if this would work without the cream cheese as well? How long can I keep it when refrigerated and when not refrigerated?

    1. No weird at all! The cream cheese is really more for texture. You could leave it out, but the frosting will have the consistency of yogurt. Cover tightly and store in the refrigerator for up to 5 days. It must always be stored in the refrigerator.

  11. This is such a great idea! Thanks for posting this! Question about storage though: if I frost cupcakes with this frosting, would I be able to leave the cupcakes out at all? Or would they have to be stored in the fridge?

  12. Love the sound of this!! The only thing I don’t have on hand is the cream cheese. Is there anything else that could be substituted to thicken? Thanks!

    1. Unfortunately no, you need the cream cheese to give the frosting structure and a slight taste. Or else it will just taste like peanut butter flavored yogurt! Which, umm, still sounds good to me!

  13. this frosting is AMAZINGGGG.

    i used it on top of baked banana bread donuts w/ a sprinkle of mini chocolate chips.

    i may have also had a lick or two straight from the bowl and maybe even the beaters…

    will definitely be using it over and over and cant wait to use it as fruit dip with the leftovers!

  14. Sally,

    I was really excited to try this recipe! I’m having some trouble though getting a good consistency, I used the cream cheese and nice cold yogurt and peanut butter but it’s still pretty soupy. It’s currently sitting in the fridge hoping to thicken up a bit before whipping…any other suggestions?

    1. Is your peanut butter runny at all? And I know some greek yogurt are thinner than others. If you find it is still thin, maybe some extra cream cheese will help.

      1. Thanks! It seemed to thicken up a little in the fridge. I’m using natural peanut butter so it’s pretty thick but might be oiler than others. It does have a great cream cheese frosting flavor though!! Works great when I dip the muffins in 🙂

  15. I love it ! And what I love best is that there’s no sugar. Do you reckon it’s thick enough to pipe nice swirls on a Cupcake ? Thanks so much !

  16. Hi! I was thinking of using this greek yogurt frosting as a swiss roll filling, would that work? Also, by not having any icing sugar in this recipe, does the frosting tend to get watery or not hold its structure after awhile?

  17. I love the idea but the frosting came out extremely runny. I couldn’t even use it to ice my cupcakes. Any suggestions?

  18. Wow. That’s about all I can say. I made a coconut flour chocolate cake, also sweetened with maple syrup, and wanted a frosting that was delicious w/o being loaded with sugar. My daughter asked for a peanut butter cream cheese frosting. An internet search brought me to your page. I have to say, they made quite a pair! I haven’t had a chance yet, but I’m definitely going to take a look around at your blog! Thanks for the great ideas!

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