These homemade cake batter cups are made with a luscious white chocolate shell filled with creamy peanut butter and sprinkles on top. Each bite is full of the vanilla buttery birthday cake flavor we know and love. This recipe is made with just a few simple ingredients, the hardest part will be waiting for them to set!
This white chocolate cake batter cups post is sponsored by Lily’s Sweets. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
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If you love sprinkles like me, you'll love my funfetti vegan rice krispie treats and confetti dairy free coffee cake.
What is Cake Batter Flavor?
Cake batter is one of my personal favorite flavors. It's sweet and buttery and tastes, well, like a spoonful of white cake mix batter. Oh, and it has to have sprinkles. Cake batter isn't cake batter without sprinkles.
To make the flavor at home, all you need are three different extracts - vanilla extract, butter extract, and almond extract. These three flavors together will provide hints of delicate cake batter. You should be able to find them at your local grocery store. Butter extract may be the hardest to find so I recommend ordering it online (here is a good one) beforehand to make sure. Although the extract will provide the best results, you can use high-quality grass-fed butter in place of the butter extract if needed.
What you need to make white chocolate peanut butter cups
This recipe is simple and easy and requires only a few ingredients. Here is what you need:
- White chocolate
- Peanut butter
- Vanilla extract
- Almond extract
- Butter extract
- Sprinkles
Lily's New White Chocolate
Yes, Lily's Sweets has come out with an amazing new white chocolate that is, of course, stevia sweetened and made with non-GMO ingredients like the rest of their products. The nutritional list is short and sweet with pronounceable ingredients (something I can get behind). I used the baking bar in this recipe but their white chocolate baking chips will work as well!
How to make cake batter cups
Let's get to it! You need a mini muffin tin and some liners to make these cute little cups. You can also use a full-sized tin if you'd prefer to make large cups.
- First, melt the white chocolate. I like to do this using a make-shift double-boiler by simmering a small pot of water on the stove and placing a skillet on top of it with the chocolate. The indirect heat from the water will melt the chocolate without burning it.
- Once the chocolate is melted (this is important, you NEED to wait until it is melted), pull the skillet off the element, and add in the vanilla, almond, and butter extracts and gently stir. Adding the extract while the chocolate is still melting on the stove will cook the extract and the white chocolate will begin to stiffen up. So...wait until it is fully melted and remove it from the heat to add your extract.
- Spoon a dollop of melted chocolate into the bottom of each muffin liner. You just need enough to coat the bottom of the liner. Don't fill it up half way as we will be adding both a layer of peanut butter and more chocolate.
- Next, spoon a little peanut butter into the center of each muffin liner. Thick peanut butter works best here so it doesn't spread to the sides.
- Finally, finish it off with another spoonful of white chocolate on top of the peanut butter and sprinkle with sprinkles. Place the muffin tin in the fridge for at least 2 hours (full size muffin tin will take longer) until set.
Frequently Asked Questions
These peanut butter cups are best kept in an airtight container in the fridge for up to 10 days or out on the counter for up to 5 days.
Yes! These white chocolate cups will work with any nut butter you like. I recommend trying them with a creamy cashew butter or almond butter or sunflower butter for a nut-free option.
The vanilla, almond, and butter extract together make a cake batter-like flavor. You can substitute the butter extract for real butter if needed. Start with ½ tablespoon melted butter and stir into the melted white chocolate. Omit the almond extract if you don't have it.
Other Sweet Treats You're Sure to Love
Recipe
Cake Batter White Chocolate Peanut Butter Cups
Ingredients
- 1 4- oz Lily's White Chocolate Baking Bar
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract
- ¼ teaspoon almond extract
- ⅓ cup thick peanut butter - sub. any nut butter
- Sprinkles to top
Instructions
- Melt the Lily's White Chocolate Bar until smooth. I like to do this by simmering a small pot of water on the stove over medium-low heat and placing a skillet on top with the chocolate. Stir occasionally until melted.1 4- oz Lily's White Chocolate Baking Bar
- Remove the white chocolate from heat. Stir in the vanilla, butter extract, and almond extract. Place mini muffin liners into a mini muffin pan and spoon melted chocolate into the bottom of each liner (just enough to cover the bottom).1 teaspoon vanilla extract, ½ teaspoon butter extract, ¼ teaspoon almond extract
- Place about a teaspoon of peanut butter into the center of each muffin liner. Spoon additional melted chocolate over top until level and sprinkle with sprinkles. Place the muffin tin in the fridge to set (at least 2 hours) and enjoy!⅓ cup thick peanut butter, Sprinkles to top
I just don't understand how you're getting your chocolate to not seize after adding in the extracts 🙁 I've made this twice and each time it seizes instantly. I've always heard (and confirmed way too many times) that even just a drop or two of water getting into chocolate can make it seize, and the water content in the alcohol of extracts is just so high! How do you avoid it?? Are your extracts oil based?