White Chocolate Cupcake with Peanut Butter frosting – a delicious recipe with egg whites, milk, unsalted butter, sugar, white chocolate, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined.
2
Set aside.
3
In mixing bowl, beat butter and sugar for 2 minutes on medium.
4
Add in dry ingredients and mix until combined.
5
Slowly in a steady stream add in the egg white mixture.
6
Beat in remaining milk and melted white chocolate.
7
Fill cupcake liners half full with batter and bake in a 350F oven for about 15 minutes.
8
Remove and cool in pan 5 minutes then transfer to a wire rack.
9
Cool completely before frosting.
10
For frosting, beat butter 5 minutes until pale in color.
11
Add sugar, peanut butter and whole milk.
12
Beat an additional 3-5 minutes until fluffy.
13
Fill a disposable pastry bag with frosting (no tip on end).
2023
kcal
Calories
113
g
Fat
230
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 5 egg whites (room temperature), 3/4 cup whole milk (divided), 3/4 cup unsalted butter, softened, 1 3/4 cup granulated sugar, and more.
Yes, White Chocolate Cupcake with Peanut Butter frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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