Best Raspberry Peach Cupcakes Recipes
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- 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 in 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.
Nutrition Facts : Calories 267 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 224mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY PEACH CUPCAKES
"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
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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