Peanut Butter White Chocolate Cupcakes

Oh hey there cupcake lovers! Today I’m bringing you a recipe that’s as sweet and chaotic as a Tuesday with too little coffee but an abundance of dreams. It’s **Peanut Butter White Chocolate Cupcakes** — these are the kind of babies that get scarfed down at every party. What makes them special, you ask? Imagine the creamy richness of peanut butter colliding with the sweet magic of white chocolate. Trust me, you’ll surprise yourself at how quickly you’ll lick the batter bowl clean.

These little wonders have become a love language in my house. Picture it: my husband stumbles into the kitchen, sees I’ve baked these, and his face lights up like I’ve just handed him a winning lottery ticket. That’s the power of these equally delicious and humble cupcakes. They’re our go-to for every family gathering, and Tuesdays when I want to pretend it’s Saturday.

Why You’ll Love This Peanut Butter White Chocolate Cupcakes

– These cupcakes are like that song you can’t get out of your head — in an oh-goodness-I-need-more way.
– No fancy ingredients! If you have a second shelf in your pantry, you’re probably set.
– Baking therapy is real and these guys are the perfect mix of chaotic and comforting.

How to Make It

Hey! So grab your batter-stained apron because things are about to get delightfully messy. First, give yourself a pep talk because baking is like a steamy session of yoga — you’ll stretch those multi-tasking muscles! Start by preheating the oven so it’s hotter than that crush you had in 12th grade, and line your cupcake tins with whatever wrappers didn’t get lost to the black hole that is your cabinet.

Cream together the butter and peanut butter until fluffy. This part feels like a workout sometimes — like mixing heavy cream by hand — but it’s worth the burn. Add in the sugars, thinking about all those “did I forget?” moments. Beat until smooth. Eggs go in next; think of them as surprise plot twists. Stir in vanilla because it’s the unsung hero of every dessert.

Dry ingredients are next; they unite like a champion league, so just whisk them into airy goodness. Then fold them into the wet mix because we are not making stone bricks here. Lastly, the white chocolate chips are the confetti in our cake party — add them with a flourish. Bake, cool (if you can wait), and enjoy!

Ingredient Notes

– **Peanut Butter**: The star! Smooth or chunky? That’s life’s eternal question right there.
– **White Chocolate Chips**: These beauties can melt on you if they feel cheeky, so keep them cool until you’re ready to use them.
– **Vanilla Extract**: Never skip it! I did once and let’s just say, blah-town.

Recipe Steps

1. Preheat oven to 350°F; line cupcake tins.
2. Cream butter and peanut butter until fluffy.
3. Mix in sugars until smooth.
4. Add eggs and vanilla; blend well.
5. Combine dry ingredients in another bowl.
6. Mix dry into wet; fold in white chocolate chips.
7. Scoop batter evenly into tins and bake 18-20 mins.
8. Cool before devouring!

What to Serve It With

Tips & Mistakes

– Stir gently, or welcome rubbery cupcake bottoms.
– Life without chocolate chips is sad, never substitute.

Storage Tips

Honestly, these don’t last long in my house but in case you have more self-control… store them in an airtight container. Fridge cold, they’re great for a sneaky breakfast – no judgment here.

Variations and Substitutions

You’re out of butter? Swap for coconut oil. Forgot the vanilla once? Still lived. Don’t have white chocolate? Use milk chocolate or go wild with sprinkles on top.

Frequently Asked Questions

Peanut Butter White Chocolate Cupcakes

Deliciously moist cupcakes infused with creamy peanut butter and topped with a smooth white chocolate frosting. Perfect for any sweet occasion!

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 tsp baking powder
• ▢ 0.25 tsp salt
• ▢ 0.75 cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ 0.5 cup creamy peanut butter
• ▢ 0.5 cup whole milk at room temperature
• ▢ 1 tsp vanilla extract

White Chocolate Frosting

• ▢ 8 oz white chocolate chopped
• ▢ 0.5 cup heavy cream
• ▢ 4 tbsp unsalted butter softened
• ▢ 1 tsp vanilla extract
• ▢ 1 cup powdered sugar sifted

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and peanut butter until smooth.
• Gradually add the flour mixture to the wet ingredients alternating with the milk, beginning and ending with the flour. Mix until just combined.
• Divide the batter evenly among the cupcake liners and bake for 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
• For the frosting, melt the white chocolate in a heatproof bowl over simmering water until smooth. Let cool slightly.
• In a separate bowl, whip the heavy cream until soft peaks form, then gently mix into the melted white chocolate.
• Beat softened butter until fluffy. Gradually add powdered sugar and vanilla extract, then fold in the white chocolate mixture until well combined.
• Pipe or spread the frosting onto cooled cupcakes and serve.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving.