Raspberry Peach Cupcakes Recipe

  • 1 cup vanilla or white chips
  • 6 tablespoons butter, cubed
  • 1 box white cake mix (18.25 ounce box)
  • 1 cup 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
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons Lemon Juice
In a microwave-safe bowl, combine the chips and butter. Microwave at 70% power until melted; stir until smooth. In a large mixing 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 3/4 full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks. Cool completely.

For frosting: In a small mixing bowl, beat the butter, powdered sugar, and lemon juice until smooth. Frost cupcakes. Makes 2 dozen.

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