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Raspberry Peach Cupcakes

 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


  • 1 cup white baking chips
  • 6 tablespoons butter, cubed
  • 1 package white cake mix (regular size)
  • 1 cup 2% milk
  • 3 eggs
  • 1 teaspoon McCormick® Pure 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 confectioners' sugar
  • 2 tablespoons lemon juice
  • Fresh raspberries and peach pieces, optional


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