Raspberry Peach Cupcakes 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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