Raspberry Peach Cupcakes

Desserts

These easy cupcakes, which start with a cake mix, have an appealing combination of fresh fruit and white chocolate. The luscious lemon buttercream frosting adds a citrus tang to the sweet treats. My family loves them!

Average Rating: 4.285714

TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
YIELD: 2 dozen.

1 cup white baking chips
6 tablespoons butter, cubed
1 package white cake mix (regular size)
1 cup 2% milk
3 eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped
LEMON FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
Fresh raspberries and peach pieces, optional

1. In a microwave, melt chips and butter; stir until smooth.
2. In a large bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired.