Raspberry Peach Cupcakes

• 1 cup white baking chips
• 6 tablespoons butter, cubed
• 1 package white cake mix (regular size)
• 1 cup 2% milk
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 2 tablespoons lemon juice
• Fresh raspberries and peach pieces, optional

1. In a microwave, melt chips and butter; stir until smooth.
2. 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.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired.

white baking chips, butter, white cake, milk, eggs, vanilla, fresh raspberries, peaches, butter, sugar, lemon juice, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-peach-cupcakes/ (may not work)