RASPBERRY PEACH CUPCAKES
These easy cupcakes, which start with a cake mix, have an appealing combination of fresh fruit and white chocolate. The luscious lemon buttercream frosting adds a citrus tang to the sweet treats. My family loves them! -Arlene Kay Butler, Ogden, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- 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 in 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.
Nutrition Facts : Calories 267 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 224mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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