Ingredients Jump to Instructions ↓

  1. 1 cup white baking chips

  2. 6 tablespoons butter, cubed

  3. 1 package (18-1/4 ounces) white cake mix

  4. 1 cup 2% milk

  5. 3 eggs

  6. 1 teaspoon vanilla extract

  7. 1 cup fresh raspberries

  8. 1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped LEMON FROSTING:

  9. 1/2 cup butter, softened

  10. 3 cups confectioners' sugar

  11. 2 tablespoons lemon juice Fresh raspberries and peach pieces, optional

Instructions Jump to Ingredients ↑

  1. In a microwave, melt chips and butter; stir until smooth. In a large bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yield: 2 dozen. Editor's Note: This recipe was tested with Betty Crocker cake mix.


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