| | 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 chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches. Fill paper-lined muffin cups 3/4 full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks. Cool completely. For frosting: In a small mixing bowl, beat the butter, powdered sugar, and lemon juice until smooth. Frost cupcakes. Makes 2 dozen. |
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| Ingredients | | - |  | 1 cup vanilla or white chips |
| - | | 6 tablespoons butter, cubed |
| - | | 1 box white cake mix (18.25 ounce box) |
| - | | 1 cup 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 |
| - | | LEMON FROSTING |
| - | | 1/2 cup butter, softened |
| - | | 3 cups powdered sugar |
| - | | 2 tablespoons Lemon Juice |
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