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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