White Chocolate Cupcakes with Peanut Butter Frosting
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Unrated
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Prep Time
20 mins
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Total Time
20 mins
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Servings
24 -30 cupcakes
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Calories
441 kcal
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Course
Baked Goods
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Cuisine
American
White Chocolate Cupcakes with Peanut Butter Frosting
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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
For the Cupcakes:
- 5 egg room temperature, white
- ¾ cup milk divided, whole
- ¾ cup butter softened, unsalted
- 1 ¾ cup granulated sugar
- 3.5 oz white chocolate 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 butter softened, unsalted
- 2 cups powdered sugar
- 3.5 ounce white chocolate melted
- 1 ½ Tablespoons milk whole
For the Peanut butter Frosting:
- 1 cup butter softened, unsalted
- 2 cups powdered sugar
- ⅓ cup peanut butter creamy
- 1 ½ Tablespoons milk whole
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
(53%)
Cholesterol
59mg
(20%)
Sodium
131mg
(5%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 24-30 cupcakes
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 59mg | 20% |
| Sodium | 131mg | 5% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
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