Raspberry Peach Cupcakes Recipes

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RASPBERRY PEACH CUPCAKES



Raspberry Peach Cupcakes image

"These easy cupcakes, which start with a cake mix, have an appealing combination of fresh fruit and vanilla flavor. The delicious lemon buttercream frosting adds a citrus tang to the sweet treats." Submitted to Taste of Home by Arlene Kay Butler

Provided by Courtly

Categories     Dessert

Time 40m

Yield 2 dozen

Number Of Ingredients 14

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
1/2 cup butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
fresh raspberry (optional)
peach juice (optional)

Steps:

  • 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 white chocolate chips; beat on low speed for 30 seconds.
  • Beat on medium for 2 minutes.
  • Fold in the raspberries and peaches.
  • Fill paper lined muffin cups three-fourts full.
  • Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
  • Frost cupcakes.
  • Top with fruit if desired.

Nutrition Facts : Calories 3244.7, Fat 149, SaturatedFat 77, Cholesterol 559.8, Sodium 2547.4, Carbohydrate 456.3, Fiber 7.7, Sugar 379.7, Protein 32.6

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