Raspberry Peach Cupcakes

Name: Raspberry Peach Cupcakes
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); peach juice (optional)

15 ingredients

11 steps

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)
peach juice (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-fourts 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.