Raspberry Peach Cupcakes - cooking recipe

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
Lemon frosting
1/2 cup butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
fresh raspberry (optional)
peach juice (optional)

Preparation

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.