Find a Recipe

QUICK - Meals in Minutes Appetizers and Snacks BBQ and Grill Beef and Veal Beverage and Punch Breads, Muffins, and Stuffings Breakfast and Brunch Brownies and Bars Cakes, Fillings, and Frostings Candy and Confections Chicken and Turkey Cookies and Biscotti Cooking for Crowds Desserts and Ice Cream Fruits, Fresh and Preserved Holiday Special International Kid Friendly Foods Lamb and Wild Game Pasta and Pasta Sauces Pie and Pastry Pork and Ham Potatoes, White and Sweet Rice and Grains Salads and Salad Dressings Sandwiches, Sausage and Pizzas Sauces, Salsas, Condiments, Etc. Seafood and Fish Soups, Stews, Chilis, Slow Cook, Chowders Vegetables and Side Dishes Vinegars, Pickles, Oils, Relish Everything Else

Recipes

QUICK Raspberry Peach Cupcakes

Servings: 24 cupcakes

Prep. Time: N/A

Print

A delicious, tasty dessert!

Ingredients

1 cup vanilla or white chocolate chips
6 T butter, cubed
1 18 1/2 oz package white cake mix
1 cup milk
3 eggs
1 tsp 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 cup powdered sugar
2 T lemon juice
Fresh raspberries and peach pieces (optional)

Directions

In a microwave-safe bowl, combine the chips and butter. Microwave at 70 percent power until melted; stir until smooth.

In a large mixing bowl, combine the cake mix, milk, eggs, vanilla, and melted chips; beat on low speed for 30 seconds. Beat on medium for two minutes. Fold in the raspberries and peaches. Fill 24 paper-lined muffin cups 3/4 full.

Bake at 350 degrees 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, powdered sugar and lemon juice until smooth. Frost cupcakes . Top with fruit if desired.