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!

White Chocolate Cupcakes topped with Peanut butter Frosting: inspired by Reese's white chocolate PB cups #peanutbutter #Reese's www.shugarysweets.com

My husband says these are his favorite cupcakes I ever made.

I’ve said it before, I like peanut butter, I don’t love peanut butter. My kids and husband LOVE peanut butter. So when I made these cupcakes I thought “perfect, something I won’t be tempted to eat.”

White Chocolate Cupcakes topped with Peanut butter Frosting: inspired by Reese's white chocolate PB cups #peanutbutter #Reese's www.shugarysweets.com

I was wrong. Let’s start with the cupcake base. I made this base using my favorite white cake recipe, and I added in some melted white chocolate. GOOD white chocolate. Not morsels. I used Green & Black’s White Chocolate bar for this recipe. It’s my favorite white chocolate…once you try it you will understand. It melts so smooth and creamy, not lumpy like most other white chocolates. PLUS, it has vanilla in it, which makes it the perfect bar to put in this recipe! The white chocolate does weigh the cupcake down, SLIGHTLY, so you won’t get domed tops. But don’t let the weight fool you. These are still light, airy cupcakes that are perfectly moist!

White Chocolate Cupcakes topped with Peanut butter Frosting: inspired by Reese's white chocolate PB cups #peanutbutter #Reese's www.shugarysweets.com

Now. The frosting. Remember I said I’m not a huge peanut butter freak. Apparantly that didn’t apply to this frosting. This frosting is made with MORE melted white chocolate and some creamy peanut butter. You really can’t tell from these photos, but I made TWO batches of frosting. One white chocolate and one peanut butter. I then swirled them together on top of the cupcakes. Because I didn’t go overboard on the peanut butter, the color is hard to differentiate. I then of course had to top each one with a White Chocolate Reese’s Cup (halved). This frosting is insane. Creamy. Light. Insane.

Of course I pipe my frosting high on cupcakes, so if you like to just spread a little bit on top, you probably won’t need the entire recipe. The cupcakes make about 24-30 cupcakes, so be prepared to feast! Or make sure you have company over to help you eat them! I am not responsible for YOUR lack of willpower. I have my own lack of willpower to deal with!

White Chocolate Cupcakes topped with Peanut butter Frosting: inspired by Reese's white chocolate PB cups #peanutbutter #Reese's www.shugarysweets.com

Love peanut butter? Here are a few of my other favorite 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 bars from www.shugarysweets.com

Peanut Butter Cup Cookies: big PB cookies made in my muffin top (whoopie pie) pan. Filled with more Reese’s cups!

Reese's PB Cup cookies from www.shugarysweets.com

Peanut Butter Granola Bars: delicious, no bake granola bars that are better than any store bought variety!

Peanut Butter Granola Bars from www.shugarysweets.com

Chocolate Peanut Butter Fudge: A rich, soft chocolate fudge topped with peanut butter ganache. Perfect any time of year!

Chocolate Peanut Butter Fudge from www.shugarysweets.com

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Yield: 24-30 cupcakes

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!


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


  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!!

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on February 21, 2013

Comments & Reviews

    1. You can, but it will change the texture! There are instructions out there on how to make all-purpose flour into cake flour (removing some flour and adding cornstarch, and sifting it). Just google it 🙂

  1. I made these tonight but was very disapointed as to how they turned out. They rose and then fell. The top of the cupcakes were crunchy and tasted like they had too much sugar in them. I have never had cupcakes fail like these did. The frosting also was very rich and almost unedible to the point where it makes you sick. A lot of money wasted on a not so good recipe.

    1. The top does get a crunchy coating (which I actually love!!), but they shouldn’t fall. Sorry you didn’t enjoy the recipe.

  2. Hi Aimee. This recipe looks wonderful! I was wondering if it would be possible to substitute the unsalted butter for salted and the whole milk for low-fat 1% milk? I just don’t buy unsalted butter or whole milk regularly.

  3. I’ve been meaning to check these little guys out ever since I saw them on Instagram! They look beautiful and DELICIOUS Aimee! Your cupcakes always come out perfect, and I LOVE white chocolate! 🙂

  4. Oh boy! These look absolutely scrumptious. I can understand why your hubby said they’re the best cupcake ever. I’m not a huge PB fan myself but my kids are….I’m tempted to make them but afraid I won’t be able to stop eating them myself too. LOL…but I think they look so good,m and beautiful, and decadent, they totally worth the “risk”. 😉 Have a great weekend.

  5. These are insane! haha in a very very good way. I love peanut butter and white chocolate together : ) And I love that swirl for the frosting – I keep meaning to try something like that out whenever I make cupcakes

  6. These look amazing Aimee, I don’t use the combination of white chocolate and peanut butter enough! I will be trying these 🙂

  7. Those are some gorgeous cupcakes! My husband and daughter would go nuts for these! I’m not a peanut butter fan, so I’d probably swap out the PB for Biscoff spread instead. 🙂

  8. I just licked my computer screen. That peanut butter frosting is killing me. My green juice just lost its appeal.

    1. LOL, wish I had a picture of you licking the screen 🙂 I had green juice for lunch…although I won’t even get into what I ate after lunch (a delicious addicting treat that will be on the blog Sunday)!!!

  9. Oh no these cupcakes may turn me into a pb lover then! 😉 I’m not a big fan of it either BUT I love love love white chocolate, and cupcakes….soooo maybe pb can get thrown in there too. Just this once heehee.

    Have an awesome weekend Aimee!

  10. Yum! I LOVE peanut butter AND white chocolate so these sound amazing to me. I’ve never swirled frosting together when piping but you’re inspired me to try! 🙂

    1. Oh Audra, it’s so easy!! You can do a chocolate vanilla swirl, which is impressive looking! Strawberry Chocolate Swirl. So many possibilities!!

  11. These sound pretty close to perfect. PB and white chocolate are basically the only two things my boyfriend and I can agree on regularly 🙂

  12. Oh no, now I will have to copy the vanilla bean cupcake recipe too!!! YUM!!! I can’t wait to get baking!!!! 🙂 Thank you so much ~ keep the great recipes coming!

    1. Thank YOU Kathy. Here’s the recipe link for the Vanilla bean Cupcakes: https://www.shugarysweets.com/vanilla-bean-cupcakes-and-a-baby-shower
      The very best white cake recipe I’ve ever made. It’s the base I use for all my variations (almond, lemon, confetti, etc). ENJOY!

  13. Hi Aimee! First, I LOVE your site ~ all the recipes are to die for! I am getting ready to make your White Chocolate Cupcakes with P.B. Frosting – my hubby LOVES P.B. – but the instructions state “to whisk egg whites, vanilla paste, etc.,” I have almond paste, but vanilla paste? These look fab and I can’t wait to make them! 🙂

    1. Kathy, I just fixed it. The vanilla paste was for the Vanilla bean cupcake version, and it referred to vanilla bean paste. These cupcakes don’t call for it!! ENJOY!!

  14. These cupcakes are killing me!! White chocolate is my most favorite thing in the world! Mix that together with my other favorite thing…peanut butter and I am in heaven! Seriously! I need to make these immediately…or not, because that would be a bad thing for me to consume so many cupcakes and I know I wouldn’t be able to stop! I pinned this!

  15. My husband says these are his favorite cupcakes I ever made. = that is saying something b/c you make more than anyone I know!

    Aimee, I am a huge huge huge PB fan (wrote a book on it) and white chocolate! And this is a match made in heaven! Pinning!!!

    What tip do you use to decorate and do you have any secrets for not wasting frosting and creating a huge mess..when I use a pastry bag, I swear, I make more of a mess than anything else! lol

    1. Haha, I do make a lot of cupcakes! I used a large 6S tip. Make sure you use a 16inch bag, it will hold much more! Also, I take a chip clip (the kind that snaps close) and twist the end of my bag and clip it so that none leaks out the back end. I tend to use reusable pastry bags for frosting, I think they hold up better and are more flexible. I use the disposables when making royal icing for cookies. Hope that helps!!!

      1. So helpful and thank you! I need to invest in some resealables I guess…the last thing I want to do though is clean them out…Lol

        1. Cleaning them isn’t too bad. Just don’t let them sit and dry out with icing in them. Run hot water through them right away, Then a little dish soap and air them out (inside out) to dry.

  16. I am one of those people who eat peanut butter out of the jar so these cupcakes are right up my ally. They look incredibly good! Pinning now.

  17. I am not a huge PB fan either but these cupcakes woah! I love white chocolate so this might just convince me to try peanut butter frosting again.

  18. That frosting will be the reason I will never be ready to wear a bikini this summer. It looks so freakin’ delicious! I could skip the cupcake and just eat the frosting!!

  19. Oh YUM! These are so delicious looking, I know they must taste out of this world!! And you’ve frosted them so beautifully!

  20. I LOVE peanut butter goodness, so I know how much I would love that frosting!!! I’m thinking a spoon and the bowl of frosting…oh, and that extra bowl of pb cups is what I need to satisfy that pb craving now!!! I love how silky your frosting looks!!!

  21. These look heavenly. I have a huge love of peanut butter, so I would not be able to stay away from these at all!

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