White Chocolate Cupcakes with Peanut Butter Frosting

Name: White Chocolate Cupcakes with Peanut Butter Frosting
Prep time: 20 min
Total time: 20 min
Yield: 24 -30 cupcakes
Ingredients: 5 egg whites; ¾ cup whole milk; ¾ cup unsalted butter; 1 ¾ cup granulated sugar; 3.5 oz white chocolate bar; 2 ½ cup cake flour; 1 Tablespoon baking powder; ½ teaspoon kosher salt; 1 cup unsalted butter; 2 cups powdered sugar; 3.5 ounce white chocolate bar; 1 ½ Tablespoons whole milk; 1 cup unsalted butter; 2 cups powdered sugar; ⅓ cup creamy peanut butter; 1 ½ Tablespoons whole milk

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Prep Time
20 mins
Total Time
20 mins
Servings
24 -30 cupcakes
Calories
441 kcal
Course
Baked Goods
Cuisine
American

White Chocolate Cupcakes with Peanut Butter Frosting

Nicole Henderson

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White Chocolate Reese's Cups are the inspiration for these Cupcakes. White chocolate cupcakes topped with a creamy Peanut Butter Frosting!

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Ingredients

Servings

For the Cupcakes:

5 egg whites room temperature
¾ cup whole milk divided
¾ cup unsalted butter softened
1 ¾ cup granulated sugar
3.5 oz white chocolate bar melted (I used Green & Blacks)
2 ½ cup cake flour
1 Tablespoon baking powder
½ teaspoon kosher salt

For the White Chocolate Frosting:

1 cup unsalted butter softened
2 cups powdered sugar
3.5 ounce white chocolate bar melted
1 ½ Tablespoons whole milk

For the Peanut butter Frosting:

1 cup unsalted butter softened
2 cups powdered sugar
⅓ cup creamy peanut butter
1 ½ Tablespoons whole milk

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Instructions

For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside.
In mixing bowl, beat butter and sugar for 2 minutes on medium. Add in dry ingredients and mix until combined. Slowly in a steady stream add in the egg white mixture. Beat in remaining milk and melted white chocolate bar.
Fill cupcake liners half full with batter and bake in a 350 degree oven for about 15 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting.
For the frosting, beat butter 5 minutes until it becomes pale in color. Add sugar, melted white chocolate and whole milk. Beat an additional 5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on the end). Set aside.
For PB frosing, beat butter 5 minutes until pale in color. Add sugar, peanut butter and whole milk. Beat an additional 3-5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on end).
Take a LARGE pastry bag and add both types of frosting, making sure the ends of each bag go down to the bottom. Using a 6S tip, pipe onto cupcakes. The peanut butter frosting is very light, so it's hard to see the swirl. That's okay, you will taste it!!

Notes

Use a 6S tip to make the frosting look like the cupcakes in these pictures.
The peanut butter frosting is light so you won't see the swirl. That's okay--you'll taste it in each bite!
To get the perfect sized cupcake, fill the liners only half full. This ensures even baking and a flat top perfect for holding all of that extra delicious frosting.
Garnish with a mini white chocolate peanut butter cup for a pretty (and tasty) finishing touch!

Nutrition Information

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Calories 441kcal (22%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 15g (75%) Polyunsaturated Fat 9g Cholesterol 59mg (20%) Sodium 131mg (5%) Sugar 38g (76%)