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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

24 ServingsPrep: 25 min. Bake: 15 min. + cooling

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

2 of 2

Raspberry Peach Cupcakes (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.