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Raspberry Peach Cupcakes Recipe

Raspberry Peach Cupcakes Recipe photo by Taste of Home

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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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Raspberry Peach Cupcakes Recipe

Prep: 25 min. Bake: 15 min. + cooling

Yield: 24 Servings

25 15 40

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 near 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. Yield: 2 dozen.

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

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Raspberry Peach Cupcakes

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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.