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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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! âArlene Kay Butler, Ogden, Utah 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 |
lemon frosting: |
1/2 cup butter, softened |
3 cups confectioners' sugar |
2 tablespoons lemon juice |
fresh raspberries and peach pieces, optional |
Directions:
1. In a microwave, melt chips and butter; stir until smooth.
2. 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.
3. 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.
4. For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yield: 2 dozen.
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