Sometimes – not often – I crave something sweet but not chocolate.  Hard to believe, I know, but it’s true!  Shugary Sweets has the perfect alternative to chocolate….well, sort of.  White chocolate is not really chocolate it’s just different.  You will want to use a good quality white chocolate to make these – the smoother and creamier the better.  The frosting is actually a swirl of white chocolate and peanut butter.  Perfection.

White Chocolate Cupcakes with Peanut Butter Frosting

Makes 24-20 cupcakes

Ingredients:

For the Cupcakes:

  • 5 egg whites, room temperature
  • 3/4 cup whole milk, divided
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 3.5oz white chocolate bar, melted (I used Green & Blacks)
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
For the White Chocolate Frosting:
  • 1 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 3.5oz white chocolate bar, melted
  • 1 1/2 Tbsp whole milk
For the Peanut butter Frosting:
  • 1 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1/3 cup creamy peanut butter
  • 1 1/2 Tbsp whole milk

Directions:

  1. For the cake, whisk to
  2. gether the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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!!