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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
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Nutritional Facts 1 serving (1 each) equals 267 calories, 12 g fat (7 g saturated fat), 47 mg cholesterol, 224 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Raspberry Peach Cupcakes in Taste of Home April/May 2007, p31
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Reviewed on Mar. 01, 2012 by hugzandkissez663
i wasnt fond of icing but other wise cupcake was very light and tasted good
Reviewed on Jun. 17, 2011 by canyoncreek
I come back to this recipe time and again when I need a special dessert that travels well (keep cold!) Lasts many days when kept refrigerated. I have used well-drained frozen raspberries and reduced the milk to 3/4 c. successfully.
Reviewed on Mar. 15, 2011 by Emysmom
Everytime I make these cup cakes, I am asked for the recipe and the next time I'm going to make them!
Reviewed on Aug. 09, 2010 by peanutbutterpie
first frosting no good too sweet not good. cupcake does get sticky, its alright on taste recipe just needs work got good parts to it just not right yet. not long self life too
Reviewed on Jul. 13, 2010 by arlene kunkel
Always receive many compliment on these cupcakes. When I make cupscakes for grandkids, I make this recipe for the adults! Only problem, fruit sinks to bottom of cup, but wonderful flavor.
Reviewed on Feb. 05, 2010 by nursechef
Although the flavor of these was very good and everyone at my work liked them, I found them to be quite sticky when I brought them in. I cooked them the night before and they were not sticky when I took them out of the oven. This is definitely a serve-right-away cupcake.
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