Raspberry Peach Cupcakes

Recipe by Courtly
READY IN: 40mins
YIELD: 2 dozen




  • 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.