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

• Ready In: 40 mins
• Yields: 2 dozen

Ingredients

• 1  cup white chocolate chips
• 6  tablespoons butter, cubed
• 1 (18 1/4ounce) package  white cake mix
• 1  cup milk
• 3  eggs
• 1  teaspoon vanilla extract
• 1  cup fresh raspberry
• 1⁄2 cup  peeled  peach, chopped
• 1⁄2 cup  unsweetened frozen peach slices, thawed and chopped

• Lemon frosting

• 1⁄2 cup butter, softened
• 3  cups confectioners' sugar
• 2  tablespoons lemon juice
•  fresh raspberry (optional)
•  peach juice (optional)

Directions

1. In a microwave-safe bowl, combine the chips and butter.
2. Microwave at 70% power until melted; stir until smooth.
3. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
4. Beat on medium for 2 minutes.
5. Fold in the raspberries and peaches.
6. Fill paper lined muffin cups three-fourts full.
7. Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
10. Frost cupcakes.
11. Top with fruit if desired.