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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These easy cupcakes, which start with a cake mix, have an appealing combination of fresh fruit and vanilla flavor. The delicious lemon buttercream frosting adds a citrus tang to the sweet treats. 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 |
1/2 cup butter, softened |
3 cups confectioners' sugar |
2 tablespoons lemon juice |
fresh raspberry (optional) |
peach juice (optional) |
Directions:
1. In a microwave-safe bowl, combine the chips and butter.
2. Microwave at 70% power until melted; stir until smooth.
3. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
4. Beat on medium for 2 minutes.
5. Fold in the raspberries and peaches.
6. Fill paper lined muffin cups three-fourts full.
7. Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
10. Frost cupcakes.
11. Top with fruit if desired.
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