QUICK Raspberry Peach Cupcakes

   A delicious, tasty dessert!

   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)

   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.