Servings
Font
Back
0 from 0 votes

White Chocolate Cupcakes with Peanut Butter Frosting

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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

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%)

Nutrition Facts

Serving: 24-30 cupcakes

Amount Per Serving

Calories 441

% 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.