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Raspberry Peach Cupcakes

Name: Raspberry Peach Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 dozen.
Ingredients: 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

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! —Arlene Kay Butler, Ogden, Utah

Ingredients

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

Directions

In a microwave, melt chips and butter; stir until smooth.
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.
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.
For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired.

Editor's Note: This recipe was tested with Betty Crocker cake mix.

Nutrition Facts

1 each: 267 calories, 12g fat (7g saturated fat), 47mg cholesterol, 224mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 3g protein.

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