White Chocolate Cupcakes with Peanut Butter Frosting

White Chocolate Reese’s Cups are the inspiration for these White Chocolate Cupcakes with Peanut Butter Frosting! This recipe puts a delicious spin on the chocolate-peanut butter combo everyone loves.

Love peanut butter? Try our 3 ingredient peanut butter cookies. Or use more white chocolate reeses like we did in these peanut butter cookie cups!

The Best Peanut Butter Cupcakes

Move over, jelly. Step aside, milk chocolate. White Chocolate is peanut butter’s new perfect match!

The star of this cupcake (and, let’s be honest, most cupcakes) is the frosting. Creamy peanut butter whipped with powdered sugar and real butter to fluffy buttercream perfection. It’s so delicious that you’ll be tempted to skip the cupcakes and just eat a bowl of peanut butter frosting for dessert.

You do NOT want to skip the cupcakes though, folks, no matter how good that frosting sugar rush sounds. Made with real bars of chocolate melted into the batter, this is a White Chocolate Cupcake like you’ve never tasted.

As if that weren’t decadent enough, I also mixed up some classic white chocolate buttercream to pipe onto the cupcakes along with the peanut butter version. I mean, why just have ONE kind of frosting when you can have two?

Life is short. Eat more frosting.

Ingredient Notes

• Egg Whites – Separate them from the yolks a few minutes ahead of time so they can come to room temperature before you make the cupcakes.
• Cake flour – This flour is processed to remove more of the gluten than all-purpose, creating a light and airy cupcake.
• White Chocolate Bar – Use a good quality white chocolate for best taste. I used Green & Black’s. You’ll need some for the cupcake batter and more for the frosting.
• Peanut Butter – Regular, shelf stable creamy peanut butter (like Jif or Skippy) work best.

Step by Step Instructions

STEP 1. Make the cupcake batter

Whisk the egg whites and milk together. In a separate mixing bowl, beat the butter and sugar together, then add in the dry ingredients and the egg white mixture.

After the other ingredients are combined, fold in a melted white chocolate bar and a little more milk.

STEP 2. Bake the cupcakes

Divide the batter into a lined cupcake tin and bake for about 15 minutes. Let the baked cupcakes cool while you make the frostings.

STEP 3. White Chocolate Frosting

Beat butter in your mixer, then add in the powdered sugar, melted white chocolate and a drizzle of milk. Keep beating until fluffy and fully combined, then transfer to a frosting bag.

STEP 4. Peanut Butter Frosting

Make the peanut butter frosting the same way as the white chocolate frosting, adding peanut butter in lieu of white chocolate. Transfer this to another frosting bag and get ready to pipe!

STEP 5. Frost the cupcakes

Put both smaller pastry bags inside of an extra large pastry bag. Swirl the frostings onto the cupcakes however tall you like. I like a LOT of frosting on mine so I pipe it on extra high.

Tips & Tricks

• 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!

Recipe FAQs

More Peanut Butter Recipes

• Peanut Butter Bars: peanut butter cookie crust topped with a peanut butter ganache (yeah, there is such a thing) then topped with Reese’s pieces and PB cups!
• Peanut Butter Cup Cookies: big PB cookies made in my muffin top (whoopie pie) pan. Filled with more Reese’s cups!
• Peanut Butter Granola Bars
• Chocolate Peanut Butter Fudge: A rich, soft chocolate fudge topped with peanut butter ganache. Perfect any time of year!
• Peanut Butter Cake
• No Bake Chocolate Oatmeal Cookies

Easy Cupcake Recipes

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Coconut Cupcakes

Salted Caramel Swiss Meringue Frosting

Copycat Hostess Cupcakes

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White Chocolate Cupcakes with Peanut Butter Frosting

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By: Aimee

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

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 24 -30 cupcakes

Ingredients 

1x2x3x

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

Calories: 441kcal, Carbohydrates: 50g, Protein: 4g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 9g, Cholesterol: 59mg, Sodium: 131mg, Sugar: 38g

Course: Cupcake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

It’s the scrumptious marriage of white chocolate and peanut butter makes these cupcakes so wonderful! White Chocolate Cupcakes with Peanut Butter Frosting are a must try dessert for peanut butter lovers.