Raspberry Peach Cupcakes

• servings: 2 servings
• total time: 40 minutes

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

In a microwave-safe bowl, combine the chips and butter.

Microwave at 70% power until melted; stir until smooth.

In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.

Beat on medium for 2 minutes.

Fold in the raspberries and peaches.

Fill paper lined muffin cups three-fourts full.

Bake at 350 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, confectioners' sugar and lemon juice until smooth.

Frost cupcakes.

Top with fruit if desired.

Nutrition

• Calories: 3244.7
• Total Fat: 149
• Saturated Fat: 77
• Cholesterol: 559.8
• Sodium: 2547.4
• Total Carbohydrate: 456.3
• Dietary Fiber: 7.7
• Total Sugars: 379.7
• Protein: 32.6