Raspberry Peach Cupcakes

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)

Instructions

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.