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.