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Raspberry Peach Cupcakes

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
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    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

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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