Raspberry Peach Cupcakes Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
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