White Chocolate Cupcake with Peanut Butter frosting

For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside.

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.

Fill cupcake liners half full with batter and bake in a 350°F oven for about 15 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting.

For frosting, 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).