Ingredients
- 1 cup white chocolate chips
- 6 tablespoons butter, cubed
- 1 (18 1/4 ounce) 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)
Directions
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In a microwave-safe bowl, combine the chips and butter.
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Microwave at 70% power until melted; stir until smooth.
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In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
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Beat on medium for 2 minutes.
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Fold in the raspberries and peaches.
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Fill paper lined muffin cups three-fourths full.
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Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
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Cool for 10 minutes before removing from pans to wire racks to cool completely.
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For frosting, in a small mixing bowl, beat the butter, confectioners’ sugar and lemon juice until smooth.
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Frost cupcakes.
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Top with fruit if desired.