Raspberry Peach Cupcakes

(from saymyname’s recipe box)

24 cupcakes

Source: Taste of Home

Categories: Cupcakes, Dessert

Ingredients

  • 1 cup white chocolate chips
  • 6 tablespoons butter, cubed
  • 1 (18 1/4 ounce) package white cake mix
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberry
  • 1/2 cup peeled peach, chopped
  • 1/2 cup unsweetened frozen peach slices, thawed and chopped
  • Lemon frosting:
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • fresh raspberry (optional)

Directions

  1. In a microwave-safe bowl, combine the chips and butter.

  2. Microwave at 70% power until melted; stir until smooth.

  3. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.

  4. Beat on medium for 2 minutes.

  5. Fold in the raspberries and peaches.

  6. Fill paper lined muffin cups three-fourths full.

  7. Bake at 350 for 15-20 minutes or until a toothpick comes out clean.

  8. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  9. For frosting, in a small mixing bowl, beat the butter, confectioners’ sugar and lemon juice until smooth.

  10. Frost cupcakes.

  11. Top with fruit if desired.

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