White Chocolate Cupcakes with Peanut Butter Frosting
Tender white chocolate cupcakes topped with dual frostings: silky white chocolate buttercream swirled with creamy peanut butter buttercream. Egg whites create a delicate crumb, while melted white chocolate adds richness to both cake and frosting layers.
Ingredients
- 5 egg whites, room temperature
- ¼ cup whole milk
- ¾ cup unsalted butter, softened
- 1 ¾ cup granulated sugar
- 3 ½ oz white chocolate bar, meltedwhite chocolate chips1:1neutral
melts slightly differently
- 2 ½ cup cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, softened
- 2 cup powdered sugar
- 3 ½ oz white chocolate bar, meltedwhite chocolate chips1:1neutral
melts slightly differently
- 1 ½ Tablespoon whole milk
- ⅓ cup creamy peanut butter
Instructions
- 1
Whisk egg whites and 1/4 cup milk in small bowl until slightly combined, set aside.
- 2
In mixing bowl, beat butter and sugar on medium for 2 minutes.
- 3
Add dry ingredients and mix until combined.
- 4
Slowly add egg white mixture in steady stream, beat in remaining milk and melted white chocolate.
- 5
Fill cupcake liners half full with batter.
- 6
Bake at 350 degrees for about 15 minutes.
- 7
Cool in pan 5 minutes, transfer to wire rack, cool completely.
- 8
For white chocolate frosting, beat butter 5 minutes until pale.
- 9
Add sugar, melted white chocolate and milk, beat an additional 5 minutes until fluffy.
- 10
Fill disposable pastry bag with white chocolate frosting, no tip.
- 11
For peanut butter frosting, beat butter 5 minutes until pale.
- 12
Add sugar, peanut butter and milk, beat an additional 3-5 minutes until fluffy.
- 13
Fill disposable pastry bag with peanut butter frosting, no tip.
- 14
Place both pastry bags into large pastry bag with ends at bottom.
- 15
Pipe onto cooled cupcakes using 6S tip.
Tips
Peanut butter frosting swirl may be subtle visually but will be distinct in taste.
Ensure both pastry bag ends reach the bottom of the large bag for even piping.
Good to Know
Covered container at room temperature 3 days, or refrigerate up to 1 week.
Bake cupcakes 1 day ahead, store unfrosted. Prepare both frostings up to 4 hours before serving.
Room temperature. Frosting swirl becomes more cohesive if cupcakes sit 30 minutes after piping.
Common Mistakes
Do not overmix dry ingredients to avoid tough crumb.
Do not rush the 5-minute butter beating for frosting to avoid grainy texture.
Do not add frosting to warm cupcakes to avoid melting and slipping.