This cupcake didn't really turn out for me, but if I had more time to make them instead of 45 minutes before I had to leave. And if I would have used the fresh fruit in them instead of frozen, I think that is why they didn't set up very well they they baked. The frozen fruit had too much juice. But I will try these again when the fruit is back in season.
1 Cup white baking chips
6 Tablespoons butter, cubed
1 Package white cake mix
1 Cup 2% milk
3 Eggs
1 Teaspoon vanilla
1 Cup fresh raspberries, you have to use fresh and not frozen, learn by experience
1/2 Cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped
Lemon frosting:
1/2 Cup butter, softened
3 Cups confectioners sugar
2 Tablespoons lemon juice
Fresh raspberries and peach pieces, optional
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.
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